8 slices crusty italian bread, ½ inch thick
2 tbsp. butter, softened
½ lb. thinly sliced cooked deli chicken
4 tbsp. basil pesto
2 tbsp. mayo
4 slices provlolone cheese
Combine pesto and mayo, set aside. Spread one side of each piece of bread with butter. Place 4 slices of bread, butter side down; top with pesto mixture, chicken, and cheese. Top with remaining bread slices, butter side up. Place sandwiches in a preheated grill on medium heat. Use a panini press or a heavy skillet to press down on the sandwich. Cook 2 - 3 minutes, turn over, and cook until sandwiches are melted through.