Italian Chicken Panini
Using leftover roasted chicken and bell peppers, you can create these tasty sandwiches in no time. The night before, make our recipe for Roasted Chicken with Ultimate Chicken Rub (see related recipe at left), which yields plenty of extras.
- 8 slices levain or country-style bread
- Olive oil for brushing
- 1/2 cup ’wichcraft artichoke Parmesan pesto
- 1 roasted chicken, skin removed and meat shredded
- 2 roasted red bell peppers, cut into 1/4-inch slices
- 6 oz. fontina cheese, shredded
- 8 large fresh basil leaves
Preheat an electric panini press on high or the “panini” setting according to the manufacturer’s instructions.
Brush the bread slices on one side with olive oil. Turn 4 of the slices over and spread each with 2 Tbs. of the artichoke pesto. Arrange the chicken and roasted bell peppers on top, dividing evenly, and sprinkle with the cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the preheated panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes. Transfer to a cutting board. Repeat to cook the remaining sandwiches. Open the sandwiches and place 2 basil leaves on each one. Close the sandwiches, cut them in half and serve immediately. Serves 4.