For the Panini:
• 4 slices Turano Rustic Italian Bread
• 1½ cups cooked Chicken, chopped or shredded
• ½ cup Caesar Dressing (store-bought or see recipe below)
• ½ cup Shaved Parmesan Cheese
• ¼ cup Butter, Softened

For the Caesar Dressing
• 7 Anchovy Filets, Rinsed
• 2 Garlic Cloves, Minced
• 3 Tbsp Dijon Mustard
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Lemon Juice
• 1 Egg Yolk
• 1 cup Neutral Oil
• ¼ cup freshly grated parmesan cheese
• Freshly cracked black pepper

For the Green Sauce:
• 1 Egg
• ¾ cup Neutral Oil
• ½ cup Cilantro, Roughly Chopped
• ½ Jalapeno, Seeded and Chopped
• 1 cup Iceberg Lettuce, Chopped
• 1 Lime, Juiced
• 1 Garlic Clove
• 1 tsp Salt

① Butter four slices of bread, and set them butter side down on a cutting board
② Spread the Caesar dressing on the other side of all slices of bread
③ Top the bottom two slices with ¼ of the parmesan cheese, then top with the chicken and the remaining cheese
④ Close the sandwiches and press them on a panini press until hot throughout with a golden brown crust. Alternately, you can toast the sandwich in a frying pan or cast iron skillet, using a grill weight or heavy spatula to press down on the sandwich while it toasts.
⑤ Once cooked, remove from the pan, slice in half, and serve with green sauce (see recipe below)
⑥ In a food processor, combine the egg yolk, anchovies, garlic, and Dijon mustard.
⑦ Blend until fully incorporated, then add vinegar, and lemon juice and pulse till smooth.
⑧ With the processor running, slowly drizzle in the oil until fully incorporated, turn off, and fold in the parmesan cheese and black pepper.
⑨ For the green sauce, combine all ingredients in a blender and blend on high until fully emulsified, 15-20 seconds.