Italian Tapenade Chicken and Egg Panini Recipe | Eggland's Best

Ingredients

• 1/2 cup pimento-stuffed green olives, drained
• 1 cup pitted kalamata olives, drained
• 2 tablespoons fresh basil leaves
• 1 teaspoon coarse grain mustard
• 1 cup sun-dried tomatoes in olive oil, drained (reserve oil from jar)
• 2 tablespoons reserved oil from sun-dried-tomatoes above
• 3 tablespoons capers, drained
• 1 – 16 oz. ciabatta loaf bread (approximately 11 inches by 6 inches)
• 8 slices Provolone cheese
• 20 oz. sliced rotisserie or grilled chicken
• 1 cup cremini mushrooms, sliced
• 1/2 cup crumbled blue or gorgonzola cheese
• 1 tablespoon butter
• 4 Eggland’s Best eggs, large