Chicken and Pesto Panini

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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
3 tablespoons Land O Lakes® Butter, softened




Remove breast halves from chicken; remove skin. Slice each half into 1/4- to 1/2-inch thick slices. (Reserve remaining chicken for another use.)

Spread 1 side of 4 slices bread with 1 1/2 teaspoons pesto. Divide chicken slices evenly between bread slices; top with 1/4 tomato slices, 1/4 pepper slices and 1 slice cheese. Place remaining 4 slices bread over cheese; press down.

Heat panini press. Butter both sides of sandwiches. Place 1 sandwich onto panini press; close lid. Grill 3-5 minutes or until bread is toasted and cheese is hot and bubbly. Repeat with remaining sandwiches.


Recipe Tip

- Peppadew peppers are small sweet pickled red peppers. They are available in jars or often at the salad or olive bars in grocery stores. Mild pepperoncini or banana peppers can be substituted.

- If you don’t have a panini press, use a griddle, grill pan or skillet. You can press down on each sandwich with a spatula, or place a second heavy skillet on top of sandwiches to flatten them. Panini sandwiches typically are pressed so they are a little thinner than the usual toasted sandwiches.


** Note and Tip from Chella~  Ok this is an ITALIAN Sandwich so I use Provolone Cheese or Mozzarella.  Second Try the Artichoke Pesto or the Sundried Tomato Pesto for a different flavor.  Now for the tip.  I found this on Pinterest make sure you weigh down the top cookie sheet. Sorry no link.


Prepare your grilled cheese sandwiches as usual (buttered on both sides) Put sandwiches between two baking sheets. Bake 350° for 15-20 minutes.