Grilled Chicken and Pimento Pesto Panini

Ingredients:

Ingredients for Sun-Dried Tomato Spread:

• 3 cups roasted red bell pepper, minced – SGC# 192436

• 1 1⁄2 cup sun-dried tomato, minced – SGC# 196972

• salt, to taste – SGC# 052100

• black pepper, to taste – SGC# 169540

Ingredients for Pimento Cheese:

• 6 qt. extra-sharp cheddar cheese, grated – SGC# 056897

• 3 cups cream cheese, softened – SGC# 055130

• 6 cups pimento, jarred, diced – SGC# 078378

• 2 1⁄4 cups mayonnaise – SGC# 123526

• 2 Tbsp. crushed red pepper – SGC# 171033

• salt, to taste – SGC# 052100

• black pepper, to taste – SGC# 169540

Ingredients for Sandwich:

• 3 cups Walker Farms Chicken Breast Strips – SGC# 211954

• 24 slices Rotella Reuben Sourdough – SGC# 207128

Directions

Instructions for Sun-Dried Tomato Spread:

1. Combine all ingredients. Set aside.

Instructions for Pimento Cheese:

1. Combine all ingredients. Season to taste and set aside.

Instructions for Sandwich:

1. Grill Walker Farms chicken

2. Heat butter in a nonstick skillet and toast bread. Keep warm.

3. Assemble sandwich as follows:

• Spread pimento cheese onto toasted bread, layer with chicken, and top with sun-dried tomato spread. Serve with chips.

Yield: 12 servings