Chicken Pesto Panini

• 12 slices Artisan Bread, Preferably Roasted Garlic Flavor, About 1 To 1 1/2 Inches Thick
• 3/4 cups Pesto, Or As Needed
• 2 cups Shredded Rotisserie Chicken
• 8 ounces, weight Fresh Mozzarella
• Fresh Spinach, As Needed
• 4 Vine Tomatoes, Sliced
• 4 Tablespoons Butter

1. For each sandwich, spread pesto on the inside of each slice of bread.
2. On one slice, add chicken, fresh mozzarella and a few leaves of fresh spinach.
3. Top with remaining slice of bread.
4. Spread butter on the outside (both sides).
5. To cook, use a grill pan or panini press on high heat.
6. Cook until the bread is golden brown and the mozzarella is melted.
7. Add 2 tomato slices to each panini, then use a serrated knife to cut it in half.

bread, pesto, rotisserie chicken, mozzarella, fresh spinach, tomatoes, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-pesto-panini-3/ (may not work)