1 lb. boneless, skinless, chicken tenders
1/2 c. pesto
1/2 c. mayonnaise
4 ciabatta buns, or 8 slices of ciabatta loaf
8 slices of mozzarella
1 c. baby arugula or spinach, cleaned and patted dry
2 tomatoes, sliced
fresh basil leaves
Mix the pesto and mayo together and set aside.
Heat a grill pan. Lightly oil the pan. Season chicken with salt and pepper. Grill chicken tenders about 5 minutes per side until cooked through.
Turn the heat down on pan and re-oil.
Spread the pesto mixture on both sides of the bread.
Place cheese on both halves.
Add the arugula to one side, and the tomato to the other. Top the tomato with fresh basil leaves.
Add the grilled chicken.
Place sandwich on grill. Either close panini grill or place a heavy pan on top. Grill for 3 minutes per side (no need to flip if using a panini grill.)