Chicken Pesto Panini
2 tbsp. extra-virgin olive oil
2 tbsp. Whirl
2 boneless skinless chicken breasts
1 tsp.dried oregano
1/4 tsp.crushed red pepper flakes
Freshly ground black pepper
2 ciabatta rolls
2 tbsp. pesto
1 tomato, thinly sliced
4 oz. fresh mozzarella, thinly sliced
In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add chicken to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan.
Build panini: Slice ciabatta rolls in half, then spread about ¼ of the pesto on bottom half of each roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll.
Brush Whirl on to each side of the panini and place in a heated grill pan. Cook until bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of sandwich and press down to flatten panini. Cook until golden and cheese is completely melted, another 5 minutes. Repeat with remaining panini.