Chicken Pesto Panini

Ingredients

• Sourdough bread

  French or vienna

  8 slice, small or 256g

• Organic Pesto Sauce

  Bioitalia

  4 tbsp or 100g

• Mozzarella cheese

  Whole milk

  4 oz or 113g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Roasted Red Peppers

  Freshdirect

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Bake chicken breast seasoned with salt and pepper. 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 the best results, use a heavy pan to weigh down the sandwiches.)