Italian Prosciutto Panini

• 1/2 cups Sun Dried Tomatoes
• 2 teaspoons Red Pepper Flakes
• 3 Tablespoons Olive Oil
• 3 Tablespoons Parmesan Cheese
• 4 slices Bread
• 1 cup Rotisserie Chicken, Shredded
• 1/2 cups Arugula
• 4 slices Prosciutto
• 4 slices Provolone

1. 1.
2. Preheat panini press.
3. Make the sun dried tomato pesto.
4. In a food processor, add the tomatoes, red pepper flakes, olive oil and Parmesan cheese.
5. Pulse until finely grated.
6. 2.
7. Spread about 1 tablespoon of sun dried tomato pesto on one slice of bread.
8. Add 1/2 cup chicken onto each slice of bread.
9. Divide the arugula on top of the chicken.
10. Lay 2 slices of prosciutto on top of the arugula.
11. Lay 2 slices of provolone on top of the prosciutto.
12. Add another tablespoon of pesto on top of cheese.
13. 3.
14. Place other slice of bread on top.
15. Place on panini press and cook until cheese is melted and bread is browned and crispy, about 68 minutes.

tomatoes, red pepper, olive oil, parmesan cheese, bread, rotisserie chicken, arugula, provolone

Taken from tastykitchen.com/recipes/main-courses/italian-prosciutto-panini/ (may not work)