Panini-Style Chicken, Basil, Sun Dried Tomato and Provolone on Rustic Rye Sandwiches
Remove the purchased rotisserie chicken from its container and remove all trussing or twine from the bird. Thinly carve about four slices of breast meat from the rotisserie chicken–across the grain and retaining the skin with each slice. Reserve and refrigerate the remaining bird (for cold lunch sandwiches–lettuce, tomato, mayo, salt & pepper–tomorrow) as the foundation for tomorrow night’s dinner recipe.) This sandwich is at its best with a large, rustic, whole grain rye–Panera Bread has a superb Rye Miche–and have it thinly sliced by the baker. Drizzle extra virgin olive oil on two slices. Place one slice down on a heated, non-stick griddle and layer: Sliced provolone cheese, fresh basil leaves, sun dried tomatoes (in olive oil), arrange the four thin slices of rotisserie chicken salt and pepper, and another slice of provolone. Place the second slice on the assembled sandwich with the olive oil side up. Flip the sandwich once the first side is golden brown and crisped. Continue cooking until the second side is also golden brown and crisped. Remove from the griddle and slice on the diagonal. This is a large, hearty sandwich–big enough to satisfy a robust appetite or just enough for two to share. Either way, a glass of chardonnay is a great pairing for tonight’s meal!