Chicken Panini with Spinach and Pesto

• 1/2 c. mayonnaise
• 2 tbsp. prepared pesto
• 1 1/2 c. shredded rotisserie chicken
• kosher salt
• Freshly ground pepper
• 1 loaf ciabatta
• extra-virgin olive oil
• 1 c. lightly packed baby spinach
• 8 slice Swiss cheese, preferably Emmental

1. In a medium bowl, whisk the mayonnaise with the pesto.
2. Add the chicken and mix well.
3. Season with salt and pepper.
4. Preheat a cast-iron griddle or grill pan.
5. Brush both sides of each piece of bread with oil.
6. Spoon the chicken salad onto the bottoms and top with the spinach and cheese.
7. Close the sandwiches and griddle or grill over moderate heat, turning once, until toasted and the cheese is melted, about 7 minutes.
8. Cut the panini in half and serve hot.
9. Looking for more chicken recipes?
10. Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

mayonnaise, pesto, rotisserie chicken, kosher salt, freshly ground pepper, ciabatta, extravirgin olive oil, baby spinach, swiss cheese

Taken from www.delish.com/recipefinder/chicken-panini-spinach-pesto-recipe-fw1013 (may not work)