Rosemary Smoked Chicken Panini

• 2 slices crusty artisan bread, sliced about 1/2 inch thick
• 1/2 tablespoon extra virgin olive oil
• 2 ounces smoked gouda cheese, sliced
• 4 ounces smoked chicken breasts, sliced
• 1 tomatoes, sliced thin into 2-3 slices
• 1/2 teaspoon fresh rosemary, finely minced
• salt and pepper, to taste

1. Preheat your panini press to high or use a foreman type grill or do on stovetop in skillet.
2. Lightly brush one side of bread slices with EVOO.
3. Place oiled side down on a work surface and place equal amounts of cheese on each slice.
4. Arrange chicken slices on one slice and tomato slices on the other.
5. Sprinkle chicken with rosemary, salt and pepper.
6. Put two slices together.
7. Place panini in your press and press lightly for about 30 seconds.
8. Continue to bake for 3 minutes until bread is grilled and crispy and cheese is melted.
9. Remove from grill, slice and serve hot.

bread, extra virgin olive oil, gouda cheese, chicken breasts, tomatoes, fresh rosemary, salt

Taken from www.food.com/recipe/rosemary-smoked-chicken-panini-158730 (may not work)