Lemon Chicken and Spinach Paninis

My panini press is still my newest love in my kitchen arsenal. I just love how quickly and easily I can throw together dinner with this new toy of mine. I like to make a panini or some form of a sandwich every 1-2 weeks for dinner to mix up the rotation so I was excited to try this. My picture looks like a sloppy mess but basically you're looking at some grilled lemon chicken with spinach, tomatoes, pesto, and cheese. I found this to be excellent but the lemon taste did not come through for me. If I were to make this again I would zest the lemon and mix the zest in with the pesto, then spread that on the bread to give it a bit more of a lemon punch. I am a lemon fan though so to me there can't be too much lemon flavor. If you aren't you should probably make it exactly as written. Either way you're in for an easy and delicious meal.

Source: Heavily adapted from Panini Happy

Ingredients:
6-7 ounces boneless, skinless chicken breasts
1 cup baby spinach leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1 lemon
2 rolls or 4 slices bread
Pesto spread
1 plum tomato, sliced thin
1/2 cup shredded mozzarella cheese

DIRECTIONS:
1- Preheat panini grill.
2- In a small bowl, combine salt, pepper, thyme, parsley and rosemary. Press herb rub into both sides of chicken breasts. Squeeze juice from lemon over the chicken breasts. Grill chicken on the panini grill for 6-7 minutes until cooked through. Remove chicken from grill (slice chicken into thin slices), unplug grill and clean grill thoroughly. 

3- Reheat grill.
4- For each sandwich spread pesto on both sides of the bread. Top the bottom slice with a sprinkle of cheese, 1/4 cup spinach, chicken, tomato slices, 1/4 cup spinach, and more cheese. Place top slice of bread on, gently pressing down with your hands, then grill until heated through and bread is golden.