Chicken Sandwich

INGREDIENTS

·     2 tablespoons minced fresh oregano

·  2 tablespoons capers, drained

·  1 pound boneless skinless chicken breasts, sliced

·  1 tomato, sliced

·  1/4 teaspoon sea salt

·  1/2 cup crumbled feta cheese

·  1/2 cup grated Parmesan cheese

·  1/4 teaspoon pepper

·  3 garlic cloves, minced

·  Pesto

·  1 tablespoon plus 1/4 cup olive oil, divided

·  6 ounces fresh mozzarella cheese, shredded

·  1/2 cup fresh mint leaves, chopped

·  8 slices of Panini bread (1/2 inch thick)

DIRECTIONS

1. Preheat the bottom plate of your Yedi Grill to 350F and set timer to 5 minutes.

2. Heat your both plates of your Yedi Grill to 375F.

3. Sprinkle chicken with salt and pepper.

4. Place the chicken and garlic and 1-tablespoon of oil over the lower flat plate of your Yedi Grill and cook the chicken until its no longer pink. Set aside and keep warm.

5. Brush the inside of the Panini with pesto.

6. In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil.

7. Place your sandwiches on your grill and toast for 2-3 minutes until cheese is melted.