CHICKEN SALAD PANINI WITH A CURRIED FIG DRESSING

Steps:

• Combine the first five ingredients in a food processor and process until smooth. Set aside to refrigerate. combine the figs, the water and the brown sugar in a coffee cup. Microwave on high for 1 minute. Process until smooth in a coffee grinder. Add the pine nuts and cilantro and pulse for 1-2 more seconds. Scrape into a bowl and set aside. Preheat a oven to 475 degrees. Season the chicken breasts with the salt and rosemary. Heat half of the olive oil and 1 tbsp. of the butter in a small saute pan. Cook for 1 mintue on each side until golden. Immediately put the pan in the oven and continue cooking for7-8 more minutes until cooked through. let chicken rest 3 minute then chop into 1/4 inch pieces. Toss together with the curry dressing and salad greens. In the same pan, heat remaining butter and toast the sourdough bread slices for 1 -2 minutes on each side until golden. Stack sandwiches by spreading the fig pesto on one side of the bread, then top with chicken salad mix, 2 tomatoes, cilantro and red onion. Cut on a bias and serve with fries or a small salad.