Italian Tapenade Chicken and Egg Panini

Recipe by: Sharyn L.

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Ingredients

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Tapenade:

1/2 cup pimento-stuffed green olives, drained

1 cup pitted kalamata olives, drained

2 tablespoons fresh basil leaves

1 teaspoon coarse grain mustard

1 cup sun-dried tomatoes in olive oil, drained (reserve oil from jar)

2 tablespoons reserved oil from sun-dried-tomatoes above

3 tablespoons capers, drained

Panini:

1 – 16 oz. ciabatta loaf bread (approximately 11 inches by 6 inches)

8 slices Provolone cheese

20 oz. sliced rotisserie or grilled chicken

1 cup cremini mushrooms, sliced

1/2 cup crumbled blue or gorgonzola cheese

1 tablespoon butter

In a food processor fitted with a metal blade, pulse to combine all Tapenade ingredients just until chopped (don’t puree). Transfer to small bowl; cover and refrigerate until ready to prepare panini. (can prepare in advance)
Preheat panini press according to manufacturer’s instructions. Cut ciabatta bread into 4 equal quarters. Then cut each quarter in half lengthwise. Lay the bread bottoms, cut side up, on a work surface. Top each equally with the prepared tapenade, layering each with 2 Provolone slices, equally divided rotisserie chicken, mushrooms, bleu cheese crumbles and bread tops.
Place paninis in a preheated panini press, close the lid and cook until cheese is melted, and bread is grilled, about 5 minutes. Transfer to a work surface when finished.
While paninis are grilling, place 1 tablespoon butter in medium skillet over medium-low heat. Crack 4 Eggland’s Best eggs into the pan and cook until the whites are opaque, about 1 to 2 minutes. Gently turn the Eggland’s Best eggs over and cook for an additional 1 minute more.
Remove bread tops and place 1 cooked egg on each panini. Return tops to the sandwiches and serve immediately.

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