Chicken Panini With Pesto and Peppers Recipe

YOU'LL NEED: 8 slices whole-grain sourdough bread, 4 Tbsp homemade or prepared pesto, 4 oz fresh mozzarella, thinly sliced (Fresh mozzarella is both tastier and lower in calories than

regular mozz, but it's also more expensive. Any shredded part-skim mozzarella will work as a solid substitution, but if you can, support a local farmers market and pick up some fresh.) 3⁄4 lb

cooked chicken, 1⁄2 cup roasted red peppers, Olive oil. Turn up the heat to medium in a big cast-iron skillet or stovetop grill pan. One spoonful of pesto should be spread over each of the four

slices of bread. Distribute equal portions of the chicken, red peppers, and mozzarella slices over each piece. When the pan is

heated, add a thin layer of olive oil and fry the sandwiches (two at a time, if needed) for three to four minutes on each side, or until

the cheese has melted and the bread is crispy. (To get optimal results, weigh down the sandwiches with a heavy pan.)

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