Chicken Pepper Pesto Panini

By RoketJSquerl

Ingredients

• 1/4 Cup Extra Virgin Olive Oil
• 1 Loaf Sourdough Bread, cut into 8, 3/4-inch slices
• 1 Jar Sweet Roasted Red Pepper Strips (1 oz) (1 to 8)
• 1 Packages Italian-seasoned Chicken Breast Strips (2 oz) fully cooked (2 to 6)
• 8 Oz Monterey Jack Pesto and Garlic Cheese, shredded
• 4 Tablespoons Pre-made Pesto Spread, optional

Preparation

Step 1

Brush 1 side of all 8 slices of bread with olive oil and place 4 in panini grill, oil side down. Top each slice of bread with equal portions of sliced chicken, peppers and shredded cheese. Spread 1 tablespoon of pesto spread onto non-oil side of the remaining 4 slices of bread. Place bread over the cheese with pesto side down and oil side up on to the grill. Cook for 4 minutes or until slightly browned and cheese melts.