At the farmers market near the Sugar offices, there's an Afghan food stand that sells all sorts of innovative breads and spreads, including a pesto sauce made from cilantro instead of the standard basil. I love the simplicity of the classic margherita pizza, and used that as inspiration for this panino.
The cilantro pesto combines perfectly with fresh tomato and grilled chicken. Instead of using a mild cheese like mozzarella, I subbed in saltier provolone, because it complements the cool flavor of the cilantro. Though cilantro haters won't go for this sandwich, it would be just as lovely with traditional basil pesto. To get the recipe, read more.
2 boneless, skinless chicken breasts Makes 4 panini.
Salt and pepper
8 slices multigrain or wheat bread
4 tablespoons cilantro pesto
2 Roma tomatoes, cut into 1/4-inch thick round slices
4 slices provolone cheese
2 boneless, skinless chicken breasts
Makes 4 panini.