ROSIE PANINI

Rosie Panini image

Provided by Food Network

Time 1h

Yield 4 panini

Number Of Ingredients 21

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1 pound cooked chicken breast, sliced thin
4 ciabatta rolls
16 slices fresh mozzarella
Roasted Red Pepper Pesto, for spreading, recipe follows
8 ounces baby arugula
Broccoli Crunch Salad, for serving, recipe follows
3 cups packed fresh basil leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
8 ounces goat cheese
12 ounces roasted red peppers
3 pounds broccoli florets, chopped
1 cup grated Cheddar
1/2 cup dried cranberries, such as Craisins
1/2 cup raisins
1/4 cup finely minced red onion
1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
Kosher salt and freshly ground black pepper

Steps:

Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches.
Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad.
Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week.
Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.