Chicken, Bacon & Peach Paninis

Ingredients:
1/2 Herbes de Provence Olive Oil
1/4 c. Peach White Balsamic
1/4 c. Vinoso Wine Vinegar
2 tsp. Gravelbourg French Mustard
1/2 tsp. minced onion
1/2 tsp. dried minced garlic
pinch of crushed red pepper flakes
salt and pepper to taste
2 boneless, skinless chicken breasts
1 French bread loaf, halved and cut into quarters
16 oz. sliced fresh mozzarella
1 fresh peach, sliced
8 slices of bacon, cooked
12 fresh basil leaves

Add Herbes de Provence Olive Oil, Peach Balsamic, Vinoso Wine Vinegar, mustard, garlic, onion, and pepper flakes in a med bowl, whisk to combine and season to taste with salt and pepper.

Place the chicken breasts in a zippered bag and coat them with half of the dressing. Refrigerate the chicken for 6 hours or overnight. Reserve the remaining dressing to be used to assemble the paninis.

Once the chicken has marinated, preheat a gas grill to med-high or prep coals for a charcoal grill. Once hot, place the chicken on the grill and cook for 12 to 15 minutes, flipping halfway through, or until cooked through. Remove the chicken from the grill and set aside to rest for 10 minutes before slicing.

Preheat your panini press or pan. Fill the french bread quarters with sliced chicken, mozzarella, peach slices, bacon and basil. Drizzle each panini with 1 to 2 Tbsp. of the dressing and place in the press. Cook for 3 to 4 minutes or until the cheese has melted and the bread is toasted. Serve with extra dressing on the side for dipping.