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Easy Grilled Chicken Pesto Panini Recipe

Grilled Chicken Pesto Panini

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • 4 slices Ciabatta or sourdough bread Thick slices work best
  • 6 oz Cooked sliced chicken Grilled or rotisserie
  • 4 slices Mozzarella cheese Provolone is a good substitute
  • 4 tbsp Basil pesto Store-bought or homemade
  • 1/2 cup Roasted red bell peppers Sliced
  • 1/4 cup Red onion Thinly sliced
  • 1 cup Arugula Fresh
  • 1/4 cup Cherry tomatoes Halved or sliced
  • 1/4 cup Fresh basil leaves Torn
  • 2 tbsp Olive oil For brushing the bread

Instructions
 

  • Preheat a panini press or a large skillet over medium heat.
  • Spread the basil pesto evenly on the inside of all four bread slices.
  • Layer the mozzarella cheese, sliced chicken, roasted red peppers, red onion, cherry tomatoes, fresh basil, and arugula on the bottom two bread slices.
  • Top with the remaining bread slices to close the sandwiches.
  • Brush the outside of the sandwiches lightly with olive oil or butter.
  • Grill in the panini press for 5 to 7 minutes, or in a skillet for 3 to 4 minutes per side using a heavy pan to press down, until the bread is golden and the cheese is melted.
  • Remove from heat, carefully slice in half, and serve immediately.