Chicken Pepper Panini

• 8 slices hearty multigrain bread (or ciabatta bread)
• 13 cup mayonnaise (or salad dressing)
• 1 cup lightly packed fresh basil (if you don't have basil, try some parsley and spinach or arugala or greens of choice)
• 1 12 cups sliced cooked deli-roasted chicken (or shredded, or lefotver chicken)
• 12 cup bottled roasted sweet red pepper, drained and cut into strips (or homemade)
• 2 tablespoons olive oil

1. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a 12-inch skillet.
2. To assemble sandwiches, spread one side of each bread slice with the mayonnaise.
3. Layer basil, chicken, and roasted sweet peppers on 4 of the bread slices.
4. Top with remaining bread slices, mayonnaise sides down.
5. Brush both sides of each sandwich with oil.
6. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and cook about 6 minutes or until bread is toasted.
7. (If using a grill pan or skillet, place sandwiches on grill pan.
8. Weight sandwiches down(with a heavy skillet or a pie pan with a few cans of vegetables in it) and grill about 2 minutes or until bread is lightly toasted.
9. Turn sandwiches over, weight down, and grill until remaining side is lightly toasted.
10. Makes 4 sandwiches.

hearty, mayonnaise, fresh basil, chicken, sweet red pepper, olive oil

Taken from www.food.com/recipe/chicken-pepper-panini-355275 (may not work)