So for lunch today, I had some left-over grilled chicken breasts and some asiago bread and decided to pair these
with a salsa verde "green sauce" and cheese to make a panini.
Several years ago I bought a panini press that I absolutely love.

This salsa verde does not use tomatillos but rather uses parsley to make a sauce similar to a chimichurri.
It is easy to make in a food processor and can be used also as a topping for grilled meats or fish.
The salsa recipe is from one of my favorite cookbooks: "Bon Appetit Fast, Easy, Fresh"

Thank you to my daughter for the fresh salad greens from her garden and I picked a couple tomatoes from my petite garden.

3 c. (loosely packed) fresh ITALIAN FLAT-LEAF PARSLEY
3 GREEN ONIONS, sliced
3 Tbsp. fresh LEMON JUICE
3 GARLIC CLOVES, peeled
2 canned ANCHOVY FILLETS, drained
1 Tbsp. CAPERS, drained
1 Tbsp. DIJON MUSTARD
1 1/2 Tsp. LEMON PEEL, finely grated
1/2 c. extra-virgin OLIVE OIL
SALT and PEPPER, to taste

Combine first 8 ingredients and 1/2 cup oil in processor.
Using on/off turns, process until coarse paste forms.
Season to taste with salt and pepper.

To make panini:

CHICKEN BREAST, grilled and sliced
CHEESE, grated (I used Monterey Jack. Pepper Jack or any melting cheese would be good)
RUSTIC BREAD, sliced on the diagonal (I used Asiago)

Make sandwiches: slice of bread topped with cheese, chicken, salsa verde, more cheese and another slice of bread.
Brush outside of sandwich with olive oil and place in heated panini press until nicely toasted and cheese is melted.