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Chicken Pesto Panini

Chicken Pesto Panini

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 8 (1/2-inch) thick slices Italian bread
  • 1/2 pound chicken breast strips, cooked
  • 4 tablespoons Traditional Basil Pesto
  • 1 cup spinach leaves
  • 8 slices tomato
  • 4 slices provolone cheese
  • Olive oil

Directions

  1. Preheat panini press.
  2. Spread olive oil on one side of each slice of bread.
  3. Place 4 slices of bread, oil side down, on the panini press.
  4. Place chicken, 1 tablespoon pesto sauce, 1/4 cup spinach leaves, 2 slices tomato, and 1 slice provolone cheese on each slice of bread.
  5. Cover with remaining 4 slices of bread, olive oil side up.
  6. Close panini press.
  7. Cook 3 to 5 minutes or until desired brownness.

Serves:  4


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