I made another fun Panini the other night, still in an attempt to head toward a bit healthier fare. I suck at healthy recipes; it’s just not my thing, I guess. I will keep working on it. I am following several healthy blogs, so maybe some of those ideas will rub off on me and I will get the knack soon. My biggest problem is that, honestly, most things taste better smothered with cheese or covered in bacon. However, back to this Panini: it’s very simple, tasty, and probably kid friendly, as well. When I create my cookbook, I am dedicating an entire section to the Panini, I swear. It is the epitome of The Manly Housewife style of cooking! Throw a little of this, throw a little of that, and few minutes later you have a complete meal. As I am writing this I have a plan for a killer Panini that may be just what’s on the docket for tonight’s dinner. We shall see.  So, quick post today. I promise it will be longer tomorrow.

Tomato, Basil, Chicken and Mozzarella Panini

Serves 2

Ingredients

4 Slices Sourdough Bread

1.5 Cups Cooked Chicken Cubed

1 Cup Fresh Mozzarella Pearls (small little balls of mozzarella) or sliced Fresh Mozzarella Cheese

1 Cup Cherry tomatoes, halved

1 Tablespoon Basil

1 Clove Garlic

Pinch of Salt and Pepper

2 Tablespoons Olive Oil

Directions

1.  Combine all ingredients except bread in a bowl with 1 tablespoon of olive oil.

2.  Use the other tablespoon of olive and spread on one side of all four pieces of bread. (these will be the side that will touch your pan or Panini press).

3.  Spoon half the tomato mixture on one unoiled side of a piece of bread.

4.  Top with second half of bread, leaving the oiled side up.

5.  Repeat with other slices of bread.

6.  Make sure your pan is heated to medium-high heat or the press is warmed to proper temperature and cook 2 to 3 minutes per side.

7.  Cut sandwiches in half.

8. Enjoy!