Chicken & Pesto Panini

• 8 slices Italian peasant bread
• 2 tablespoons purchased basil pesto
• 1 deli rotisserie chicken
• 1 large tomato, sliced
• 1/4 cup sweet Peppadew pickled peppers, sliced, if desired
• 4 (3/4-ounce) slices Land O Lakes Deli White American
• 3 tablespoons Land O Lakes Butter, softened

1. Remove breast halves from chicken; remove skin.
2. Slice each half into 1/4- to 1/2-inch thick slices.
3. (Reserve remaining chicken for another use.)
4. Spread 1 side of 4 slices bread with 1 1/2 teaspoons pesto.
5. Divide chicken slices evenly between bread slices; top with 1/4 tomato slices, 1/4 pepper slices and 1 slice cheese.
6. Place remaining 4 slices bread over cheese; press down.
7. Heat panini press.
8. Butter both sides of sandwiches.
9. Place 1 sandwich onto panini press; close lid.
10. Grill 3-5 minutes or until bread is toasted and cheese is hot and bubbly.
11. Repeat with remaining sandwiches.

italian peasant bread, purchased basil pesto, deli rotisserie chicken, tomato, sweet peppadew, butter

Taken from www.landolakes.com/recipe/4071/chicken-pesto-panini (may not work)