Chicken Panini with Pesto and Peppers

By LinseyJune

Ingredients

• 8 slices whole-grain sourdough bread
• 4 Tbsp homemade(search recipes) or prepared pesto
• 4 oz fresh mozzarella, thinly sliced (using fresh over not is not only tastier and lower in calories, but it's also more expensive. Any shredded part-skim mozzarella will work as a solid substitution)
• 3/4 lb cook chicken
• 1/2 cup roasted red peppers
• Olive oil

Details

Servings 4

Preparation

Step 1

Heat a large cast-iron skillet or stovetop grill pan over medium heat. Spread 4 pieces of the bread with 1 tablespoon of the pesto each. Layer each piece with equal amounts of the mozzarella slices, chicken and red peppers. Add a light film of olive oil to the pan; when hot, cook the sandwiches (2 at a time, if necessary) until the bread is crispy and the cheese is melted, 3 to 4 minutes each side. (For best results, use a heavy pan to weigh down the sandwiches while they're cooking.)