Name: Chicken-Pesto Panini with Mozzarella
Yield: Makes 4 Servings
Ingredients: Unsalted butter, 6 tablespoons (3 oz/90 g), at room temperature; Classic Roast Chicken or rotisserie chicken, thinly sliced breast meat; Arugula (rocket), 6 cups (¾ lb/375 g), stems removed; Basil Pesto or purchased pesto, 6 tablespoons (3 fl oz/90 ml); Marinated roasted red peppers (capsicums), 2 small, halved; Crusty white sandwich bread, 8 slices; Fresh mozzarella cheese, 10 oz (315 g), cut into 16 thin slices

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Basil Pesto or purchased pesto, 6 tablespoons (3 fl oz/90 ml)

Method

Prepare the sandwiches

Spread the pesto on the bread slices. For each sandwich, layer 2 cheese slices, a roasted red pepper half, one-fourth of the chicken, one-fourth of the arugula, and 2 more cheese slices.
Refrigerate the sandwiches

Spread both sides of each sandwich with one-fourth of the butter. Put the sandwiches on

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Ingredients

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