Chicken Panini with Creamy Havarti Slices and Basil Pesto

By Lady Butterfly

Ingredients

• 18-inch round focaccia
• 1/2 cup basil pesto
• 3 cups cooked chicken, shredded
• 2 cups baby kale leaves or baby spinach
• 4 slices Dofino Creamy Havarti

Preparation

Step 1

Slice the focaccia round in half, horizontally. Spread both sides with the pesto. Layer the bottom piece with chicken, kale and havarti. Place the top on the sandwich and cut into quarters. Grill each quarter at a time in a panini grill until the cheese melts, about 5 minutes. Serve immediately.