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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches however it is a help. ;o) Ingredients:
4 pieces flat bread (i use toufayan brand, you can usually find it in the deli at walmart) |
1 teaspoon olive oil |
4 tablespoons pesto sauce (i used pesto or can use store bought pesto) |
1 cup kalamata olives, pitted and coursely chopped |
1 tomato, seeded and coursely chopped |
20 leaves baby spinach |
12 ounces fresh mozzarella cheese, sliced |
1 cooked chicken breast, sliced (i used leftover grilled chicken) |
salt |
Directions:
1. On bottom of all bread pieces brush on olive oil.
2. Spread one T of pesto (or more if you like) on each piece of bread on the top side. So the bottoms will have olive oil & the tops will have pesto.
3. On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
4. On top of spinach place 1/4 of mozzerella. Repeat with other bread.
5. Layer on chicken, olives, tomatoes and 1/4 of mozzerella. Repeat on other bread to make 4 complete sandwiches. Fold in half with the olive oil side on the outside.
6. Grill on panini grill or foreman grill.
7. If you don't have these, heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.
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