(sent in by a fellow CSAer using last week's Garlic Scape Pesto recipe!!)
(Makes 4 sandwiches)
3-4 boneless skinless chicken breasts
4 ciabatta buns (the ACE bakery ones are amazing)
1/4 cup garlic scape pesto, divided in half
1/3 cup mayo
4 slices havarti cheese
1/2 cup grated mozza
1 ripe tomato
about a dozen large fresh basil leaves
olive oil (to brush on crust)
Pound chicken until thin, then coat them 2 Tbsp pesto, let them sit (to "marinate") about 15 min, sautee, and rest under foil.
Heat cast iron grill pan (or panini press). While waiting, mix up some pesto mayo (literally just Hellmans mixed with the garlic scape pesto, 2:1).
Spread pesto mayo on ciabatta buns, and assemble sandwiches (chicken, havarti, tomato, sprinkle of mozza, basil, sprinkle of mozza). The little bit of mozza between layers helps the sandwich stay together.
Brush top with oil and grill in grill pan, using another iron pan or pot to weigh down sandwich OR grill in panini press.