Chicken and Pesto Panini
These ‘small sandwiches’ are easy to prepare and quick to eat. The fresh tastes of pesto, chicken and mozzarella combine perfectly to give you a grilled sandwich that oozes taste and flavour.
Fresh pesto is always best but shop bought jars work equally well.
For 4 Panini’s
2 cooked, skinless chicken breasts
1 ball of fresh buffalo mozzarella, sliced.
2 generous tablespoons of fresh or jarred pesto
4 Panini bread rolls (foccacia or ciabatta for best results)
Shred the chicken and combine with the pesto in a bowl. Slice the Panini in half. Spoon on the chicken and pesto mixture and top with a couple of slices of cheese. Replace the upper half of the sandwich.
To cook the Panini, you can use several methods. If you have a sandwich toaster, brush the outer sides of the bread lightly with olive oil and then cook the Panini for 2-3 minutes until the sandwich is golden brown and the mozzarella is melting.
However, you can also cook the Panini by using two pans to achieve the same effect. Simply heat the olive oil in a pan – a skillet of frying pan is fine. Add the sandwich, placing a sheet of foil over the side not cooking in the oil and place a further pan on top. Cook for 2-3 minutes before flipping the sandwich and repeating the process on the other side.