Mediterranean Chicken Panini

• 1 lb boneless skinless chicken, cooked and heated
• 6 tablespoons olive tapenade
• 1/4 lb chorizo sausage, sliced thin
• 1/4 lb sharp provolone cheese
• 1 tomatoes, sliced
• 8 slices bread (thin slices)
• olive oil

1. Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
2. Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
3. Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.

chicken, olive tapenade, chorizo sausage, provolone cheese, tomatoes, bread, olive oil

Taken from www.food.com/recipe/mediterranean-chicken-panini-313199 (may not work)