Grilled Chicken & Provolone Panini

Ingredients:

4 chicken breast halves, boneless and skinless

2 tablespoons butter, melted

2 teaspoons fresh sage, chopped, or ½ teaspoon dried

2 teaspoons fresh rosemary, chopped or ½ teaspoon dried

Salt and freshly ground pepper to taste

4 crusty rolls of choice French, Italian or sourdough

1/3 cup balsamic vinaigrette dressing

2 cups arugula, washed and dried

8 pieces prosciutto, thinly sliced

8 pieces provolone, 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 until firm to the touch. Transfer to plate and let cool about 10 minutes. Slice rolls in half. Sprinkle bottom of each roll with vinaigrette.

Divide arugula among the 4 rolls. Layer 2 slices of prosciutto and 2 slices of provolone in each roll. Slice each chicken breast half crosswise into diagonal slices, about inch thick, and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time. Serve with mixed greens salad.