I don't like their format, so I typed it out myself. Here's an easier to read version:
SOUTHWESTERN CHICKEN PANINI WITH CILANTRO PESTO AND CHIPOTLE MAYONNAISE
This recipe makes more cilantro pesto than you'll need for the sandwiches. Freeze extra to use later—it's terrific dolloped on top of black bean chili or tossed with pasta.
INGREDIENTS
Pesto:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt
2 T. olive oil
Chipotle Mayonnaise:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar
4 slices white or wheat sourdough bread
Softened butter
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces
DIRECTIONS
Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.
Combine mayonnaise, chipotle, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices.
Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches on both sides - Weight panini with a skillet and a big can (or two small ones). No more than that or the filling will squish out. When the first side is brown, flip and reweight.
2 Sandwiches
From Cuisine At Home
http://www.cuisinerecipes.com/e-recipes/070212.php
