By Codi Ferguson
Slice the tomatoes into thin rounds. Set aside.
Slice the fresh mozzarella into thin slices. Set aside.
Take the whole-grain bread or ciabatta slices and spread 1 tablespoon of basil pesto on each slice. You will have a total of 6 slices.
Divide the cooked chicken into 3 equal portions of about 120 g each.
Assemble each panini by layering sliced mozzarella, a portion of chicken, tomato slices, and a handful of arugula on one pesto-covered slice of bread. Season lightly with salt and black pepper.
Top each assembly with another slice of pesto-covered bread, pesto-side down, to make a sandwich.
Heat a grill pan or a panini press over medium heat and brush it lightly with olive oil or butter.
Place the assembled sandwiches on the grill pan or panini press. If using a grill pan, press down with a heavy skillet or another pan to achieve the desired pressed effect.
Grill each sandwich for about 3-4 minutes on each side, or until the bread is crispy and the mozzarella is melted.
Remove from the pan and let cool for a minute. Cut each panini in half before serving.
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This Lunch Sandwich Italian recipe is ready in 20 minutes and features Whole-grain bread or ciabatta, Cooked rotisserie or grilled chicken, Basil pesto and other delicious ingredients. Contains 450 calories total.
Slice the tomatoes into thin rounds. Set aside.
Slice the fresh mozzarella into thin slices. Set aside.
Take the whole-grain bread or ciabatta slices and spread 1 tablespoon of basil pesto on each slice. You will have a total of 6 slices.
Divide the cooked chicken into 3 equal portions of about 120 g each.
Assemble each panini by layering sliced mozzarella, a portion of chicken, tomato slices, and a handful of arugula on one pesto-covered slice of bread. Season lightly with salt and black pepper.
Top each assembly with another slice of pesto-covered bread, pesto-side down, to make a sandwich.
Heat a grill pan or a panini press over medium heat and brush it lightly with olive oil or butter.
Place the assembled sandwiches on the grill pan or panini press. If using a grill pan, press down with a heavy skillet or another pan to achieve the desired pressed effect.
Grill each sandwich for about 3-4 minutes on each side, or until the bread is crispy and the mozzarella is melted.
Remove from the pan and let cool for a minute. Cut each panini in half before serving.
Calories per Serving: 450
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