Pesto Chicken Panini

Ingredients

• 120g chicken breast, grilled
• 2 slices sourdough
• 2 tbsp pesto
• 30g mozzarella
• 1 tomato, sliced
• Handful of arugula

Preparation

1. 1

   Preheat a grill pan or panini press over medium heat.

2. 2

   Season the chicken breast lightly with salt and pepper, then grill until fully cooked (internal temperature 75°C), rest for 2–3 minutes and slice thinly.

3. 3

   Slice the sourdough bread horizontally and lightly toast the inner sides if desired.

4. 4

   Spread 2 tbsp (about 30ml) of pesto evenly over the bread slices.

5. 5

   Layer grilled chicken, sliced mozzarella, tomato slices, and arugula evenly on one slice of bread.

6. 6

   Close the sandwich and press in a panini grill or heavy pan for 3–5 minutes until the bread is golden and crispy and the cheese melts.

7. 7

   Cut in half and serve immediately while warm.