Here is a great recipe for a chicken panini that I got from â€œCuisine at Homeâ€ magazine, a great rag that contains zero advertisements. I recently got a panini press that I use, I can't seem to stop my self from buying odd ball kitchen gadgets. My folks on the other hand use their Gorge Forman grill. No matter how you do it this is a recipe that is worth the effort and provides enough pesto and mayo spreads for lunches the next day. Recipe â€“ Makes 4 sandwiches Ingredients 2 Cups cilantro 4 cloves garlic 1 jalapeno, seeded and chopped Juice of one lime 2 Tbsp olive oil Â¼ cup mayonnaise 2 Tbsp canned chipotle chile in adobo, minced 1 tsp sugar 2 oz Pepper Jack or Havarti cheese 6 oz of smoked chicken 8 slices of sourdough bread, soften with warm butter Instructions Pulse cilantro, garlic, jalapeno, and lime juice in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms. Combine mayonnaise, chipotle, and sugar in a small bowl Butter one side of each of the slices; on the other side spread mayonnaise on half of them and pesto on the other half. Top the pesto slice with; cheese, then chicken and finally the mayonnaise slice, butter side up. Put whole sandwich in press and cook until golden brown.