Chicken and Artichoke Panino

This is really good if you like artichokes and basil. I love them. Make sure you get really soft and delicious bread from the bakery (or make some yourself!) I suggest a french boule, which can be purchased at Wal-Mart! This recipe is for two sandwiches. The ingredient amounts are really up to you, and you will be able to tell how big you want to make your sandwich and how much bread you want to use. These are more like guidelines.

Ingredients:

4 pitted Kalamata olives
2 teaspoons extra-virgin olive oil
1 garlic clove
pinch of lemon zest
1-2 heaping tablespoons of mayonnaise (not MiracleWhip) 

1/2 (12.5-ounce) can premium white meat canned chicken, drained
1/4 (14-ounce) can artichoke hearts, drained
one good squeeze fresh lemon juice
ground black pepper to taste
1-2 teaspoons torn fresh basil leaves
1/2 roma tomato, diced
2 teaspoons freshly grated Parmesan cheese

1/2 loaf white french boule or other soft white bread (sourdough would be excellent)

In a food processor or mini-chopper, combine the olives, oil, garlic, and puree until well combined. There may still be small pieces of olive; that is ok. Add the mayonnaise and pulse a few more times.

Preheat a panini maker or skillet.
In a medium bowl, combine the chicken, artichokes, basil, tomato, lemon juice, cheese, and pepper.

Cut the bread to make four slices (to make two sandwiches) and hollow out a bit of the bread from each piece so that there will be more room for filling. Spread the olive and mayonnaise on one side of each piece of bread. Divide the filling evenly among the two sandwiches.

Lightly brush oil on the panini maker and place the sandwiches on it. Press the top down onto the sandwiches firmly and allow to crisp for a few minutes. Do not let get too brown or too hot. This should be slightly warm, but not piping hot. Carefully transfer the sandwiches to a plate and serve!