Ingredients
- ¼ cup pesto
- 4 slices ciabatta (or sourdough)
- 1 cup shredded chicken (rotisserie or leftover)
- 1 cup fresh mozzarella (sliced)
- ½ cup roasted red peppers (jarred, drained, and sliced)
- ½ cup arugula
- 1 tbsp olive oil (or butter)
- 1 tsp balsamic glaze (optional)
Equipment: skillet
Method
- Spread pesto on one side of each slice of ciabatta.
- On two of the slices, layer shredded chicken, fresh mozzarella, roasted red peppers, and arugula. Top with the other slices, pesto side down.
- Heat olive oil in a skillet over medium. Cook the panini 3-4 minutes per side, pressing with a heavy pan, until the cheese melts and the bread is golden.
- Slice diagonally and drizzle with balsamic glaze.
For more flavor, season the chicken with a pinch of smoked paprika or garlic powder before assembling.