Grilled Chicken and Provolone Panini Recipe

Ingredients:

4 chicken breast halves boneless and skinless
2 tablespoons butter melted
2 teaspoons fresh sage chopped
2 teaspoons fresh rosemary chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 crusty sourdough rolls
1/3 cup balsamic vinaigrette dressing
2 cups arugula washed and dried
8 pieces proscuitto thinly sliced
8 pieces Provolone cheese thinly sliced

Directions:


Brush chicken breasts lightly with melted butter.
Combine sage and rosemary and sprinkle on both sides of chicken.
Season with freshly ground salt and pepper.
Grill chicken breasts over charcoal grill or under broiler until firm to the touch.
Transfer to plate and let cool approximately 10 minutes.
Slice rolls in half.
Sprinkle bottom of each roll with vinaigrette.
Divide arugula among the four rolls.
Layer 2 slices of proscuitto and 2 slices of Provolone on each roll.
Slice each chicken breast half crosswise into diagonal slices and place on top of cheese.
Drizzle more vinaigrette over chicken.
Place top of roll on chicken breast and press down gently so sandwich stays together.