While I lived in Memphis, I worked at a little place called Miss Cordelia's. It was a nice place. It was located on Mud Island, which sounds yucky, but actually it was an island in the Mississippi that had million dollar homes, condos, and apartments.... VERY chic-chic. For lunch, the restaurant side of the place made sandwiches. My contribution was the Triple Decker Diet Wrecker... but I digress. One of my favorites was invented by the woman I studied cooking under. The Tuscan Sun. Above you will see the ingredients.
The Tomatoes and mushrooms were marinated and oven roasted for 2 hours. I bathed them in olive oil, balsamic vinegar, rosemary, thyme, and garlic. OMG I was dying smelling these cooking. The chicken is marinated in my secret marinade and then grilled. Yummy!!!
One of the things that really makes this sandwich pop is the pesto mayo. I L-O-V-E pesto mayo. It tastes good on anything. I like it a little stronger, but for the family I made it a little weak.
Now, when all the components of said sandwich are complete, assemble it like this...
1) Use a roll, like Kaiser or chibatta.
2) Spread pesto may on both sides.
3) Stack Provolone, chicken, mushroom slices, 2 tomatoes, & provolone on roll.
4) Brush top and bottom of sandwich with olive oil and squish it in a panini machine.
5) Cut in half and enjoy!
My kids love it! Morgan even had hers on the gluten free bread we have. It toasted up nicely. The cheese is gooey, the chicken is tender, and the herbed goodness is very satisfying.
So there is my contribution to your lunch time. Try it some time.... I bet you'll like it! One word of advice, roast the tomatoes and mushrooms the day before. If they sit over night in a sealed container in the oil you roasted them in, the flavors intensify and it tastes even better.
Oh man! Now I'm hungry!