Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The panini:
Preheat grill to medium-high heat.

Season chicken breasts with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into 1/2-inch slices, crosswise. Set aside.

Cut summer squash lengthwise into four 1/2-inch slices. Place in a medium bowl and toss with olive oil, remaining kosher salt and freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 slices of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.