Chicken and Roasted Tomato panini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400. Line baking sheet with parchment paper. Arrange tomato slices (sliced into 1/8 inch slices) in a single layer; sprinkle with salt and pepper, drizzle with oil. Roast 20-25 minutes until softened and beginning to caramelize on the edges.

Step 2

Break down rotisserie chicken and cut diagonally into 1/2 inch thick slices

Step 3

Combine butter and garlic powder, mix well. Combine mayo and pesto in another bowl.

Step 4

Spread one side of each bread slice with garlic butter. For each sandwich: place 1 slice bread, buttered side down, on a plate. Spread with generous tablespoon of pesto mayo. Layer with 1 provolone slice, 4-5 roasted tomato slices, baby spinach, sliced chicken, and another slice of provolone. Top with second bread slice, butter side up.

Step 5

Preheat panini press or grill pan. Cook until bread is golden brown and cheese is melted.