2 Tbsp Basil Pesto
1 Roma tomato thinly sliced
6 oz chicken breast or ¾ cubed chicken precooked
4 slices fresh mozzarella cheese
2 Tbsp extra virgin olive oil
2 slices thick rustic style bread such as ciabatta
Heat the Panini press to 350°F. Brush olive oil on one side of each slice of bread. Begin to build the panini. Place the first slice of bread oiled side down on a cutting board or clean surface. Lay the four slices of mozzarella on the bread. Next, place the chicken breast on top of mozzarella. Then, top with the sliced tomatoes. Drizzle the basil pesto over the tomatoes and top with second slice of bread. Place on press oiled sides down and press for 3-5 minutes.
Courtesy: Shiraz Wine Experience and Art Cafe & The Chef's Academy
