Cost: $10 (CD)
Markets: Longos, No Frills
Notes: This was awesome. I got a panini press for Christmas and I have only used it about a dozen times. Wifey says this was the best sandwich that I have ever made her.

Ingredients Purchased in Bold:

• 1 Boneless chicken breast
• 1 Large slice of the best Proscuitto you can get
  
• 1 Small red onion (used only a small amount)
• 1 Small strips of roasted peppers from a jar
• 2 Slices of provolone cheese
• 1/4 cup of crumpled feta cheese
• 1 Cup of Italian seasoned bread crumbs
• Zest of 1/4 lemon
• Some flour
• 1 Egg beaten
• 1 Ciabatta roll
• 1 teaspoon of mayo
• Salt and pepper to taste
• Some butter

Walnut Pesto

• 1 Small packet of fresh basil
• A handful of Italian parsley
• A few Tablespoons of gated Parmesan cheese
  
• Small handful of toasted walnuts

Quickie Recipe:

Add the lemon zest to the Italian seasoned breadcrumbs. Bread chicken breast and fry it up in a neutral oil of choice and set aside. Make the pesto with less salt and reserve. Caramelize the onion and set aside. Now put it all together. Hollow out the ciabatta roll. Put mayo on one half. Add pesto sauce to both halves. Put a one slice of provolone on bottom. Wrap the proscuitto around the cooked chicken cutlet and place on the provolone. Add the onions and the peppers on top of the chicken. On the other side of the bread add the feta cheese and the other slice of provolone. Melt butter with lemon juice and brush on top of the panini. This will help to sear up and get those strips. Grill or put in panini press.