For the chicken marinade
•1 tbs dijon mustard
•1/4 cup olive oil
•1 pinch of salt and pepper
•3 chicken breast halves
For the pesto
•4 cups arugula
•1/2 cup walnuts
•3 cloves of garlic, chopped
•1/2 cup freshly grated parmesan cheese
•1/2 cup olive oil
•1 pinch salt/pepper
For the rest
•whatever you like…
Pic by HazelRae
Whisk the marinade ingredients together in a bowl and add the chicken.
Toss to coat, cover and in the fridge for at least 1 hour up to 4.
In a food processor, combine the arugula, walnuts, garlic, cheese, salt and pepper. With the motor running add the oil in a thin stream.
Bring a small pot of water to boil.
Add the asparagus and boil for 2 minutes, until bright green.
Transfer to a bowl with ice water to stop the cooking.
You just blanched! ;P Heat a grill and grill the chicken until cooked through. (10 minutes)
Let it rest for 5 minutes.
Slice the chicken into striped.
Spread the pesto on the bottom half of each bread (we use grilled naan/pita).
Arrange the chicken slices on top.
Add the asparagus and mozzarella.
Top with the another bread piece.
Place the bread on the grill and press it down with something really heavy. (Or use a Panini maker if you’re lucky to have one)
Once the cheese starts to melt, flip, press and finish.