Ingredients:

  • 2 ciabatta rolls (or focaccia/baguette), halved horizontally
  • 1 cup (150g) cooked chicken breast, sliced
  • 4 tablespoons (60ml) pesto
  • 4 slices (100g) fresh mozzarella cheese
  • 1 medium tomato, sliced (optional)
  • 1 tablespoon (15ml) olive oil or softened butter
  • Salt and freshly ground black pepper to taste
  • 1 handful (30g) baby spinach or arugula (rocket, optional)

Instructions:

  1. Preheat panini press according to manufacturer's instructions. If using a skillet, preheat over medium heat.
  2. Brush the outer sides of the ciabatta rolls with olive oil or softened butter.
  3. Spread pesto evenly on the inside of each roll half.
  4. Layer chicken slices on one half of each roll.
  5. Top with mozzarella slices, tomato (if using), and optional spinach/arugula.
  6. Season lightly with salt and pepper.
  7. Close the sandwiches.
  8. Place the assembled sandwiches in the preheated panini press. Cook for 4-5 minutes, or until the bread is golden brown and the cheese is melted and gooey. If using a skillet, place a heavy pan or weight on top of the sandwiches. Grill for 3-4 minutes per side, or until golden brown and the cheese is melted.
  9. Carefully remove the panini from the press or skillet. Slice in half (optional) and serve immediately.