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Ingredients

• 1 Rustic bread loaf round or oval
• 1/2 cup Pesto (recipe follows)
• 2 Chicken breasts, gently pounded to make thin
• Chef Larry's Seasoned Salt to taste (recipe follows)
• 4 - 5 Roasted red pepper strips
• 4 oz. Swiss cheese, sliced
• 4 - 6 Ripe tomato slices
• 2 Red onion slices, thin
• 10 -12 each Fresh basil leaves, torn
• Salt to taste
• Fresh ground black pepper to taste
• 1/2 cup Olive oil

Method
Prepare Chef Larry's Pesto and Seasoned Salt per recipes, reserve.

Season chicken breasts with Chef Larry's Seasoned Salt. Cook chicken breasts on grill until done. Remove and reserve.

Preheat grill pan or panini press. Using a serrated knife, carefully trim top and bottom crusts from bread loaf. Cut through trimmed bread loaf horizontally to create top and bottom slices. Smear top and bottom slices with pesto. Lay out cooked chicken breasts, roasted red pepper strips, cheeses, tomato and red onion slices and basil leaves onto bottom bread slice. Season with salt and pepper. Top with remaining bread slice.

Brush both sides with olive oil. Place on preheated grill and weigh down with a heavy skillet or pan or place in panini press. Cook on both sides weighted down until cheese is melted and bread is golden brown. Remove and slice into portions.

Makes 4 - 6 Servings

For The Pesto
Ingredients

• 3 cups Basil leaves, fresh, stems removed
• 2 tsp. Garlic, chopped
• 3 oz. Olive oil
• 1/4 cup Pinenuts, toasted
• 1/4 cup Parmesan cheese, grated

Method
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Makes 1 cup

For The Seasoned Salt

Ingredients

• 1/2 cup Paprika
• 1/4 cup Salt
• 1/4 cup Granulated garlic
• 2 tsp. Black pepper, fine grind
• 2 tsp. Sugar, granulated
• 1 tsp. Ground cumin
• 1 tsp. Ground thyme

Method
Combine ingredients. Store in an airtight container until use.

Makes 1 cup