You have heard of writer’s block, but have you ever heard of recipe blogger’s block? Well, let me assure you that it exists. There are times when I am simply too tired, rushed, or void of worthwhile ideas to think up a new recipe for dinner. When I’m feeling exceptionally lazy, out comes the George Foreman grill (the closest thing I have to a panini press) and any leftovers in the fridge are put to work.
Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.
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Made this sandwich tonight and let me tell you, I’m going to make it again and again! The flavors went so well together. Thanks for sharing!
I have only rave reviews for this sandwich! It is absolutely delicious with all those flavors working in harmony. My husband called it a “10 dollar sandwich” – which is the highest of compliments.
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 4 Level: Easy
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4 Comments
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Stephanie on 4.5.2011
We just started using our George Forman as a Panini Press! This is going in the recipe box- sounds like a great combination of flavors.
LilyGirl on 8.11.2010
This sounds very yummy, I must try it!
cookincanuck on 5.5.2010
LOL. I hope you enjoy it!
Very Culinary on 4.29.2010
Oh my. MUST. HAVE. NOW. Added to my do-to list.