Tuscan Grilled Chicken Panini

For the pesto:

Combine all ingredients together in the bowl of a food processor fitted with the chopping blade. Process until it reaches a smooth consistency and all ingredients are approximately the same size.

For the panini:
Heat grill to medium high heat. Grill chicken until juices run clear, about 4-5 minutes on each side. The dressing has already cooked it a bit. Set aside. Heat panini press or George Forman grill, slice roll lenghtwise and brush tops and bottom (the outsides) with olive oil. Spread the bottom piece with 2 tablespoons pesto, layer the chicken, mozzarella and spinach on roll. Spread Parmesan dressing on the top piece. Grill until nice and crusty and cheese has melted.