Grilled Pesto Chicken Panini
loaf of ciabatta bread
chicken breasts or tenders
mozzarella cheese slices
pesto (you can find it with the marinara sauce in the grocery store)
jarred roasted red peppers or fresh tomatoes
I generally use frozen chicken and let it marinate in a small amount of Italian dressing to thaw, but you can just use fresh chicken breasts or tenders. I have learned that breasts seem to be pretty thick and make the sandwich difficult to eat. Grill or cook chicken on stove.
Meanwhile heat up your panini maker or George Foreman grills work too.
Once chicken is cooked all the way through, layer cheese, chicken, pesto and sliced peppers or tomatoes on bread. It's best to place cheese closest to bread so it will melt.
Place on grill/Foreman and press down top holding for 60 seconds. Set timer for 4 minutes. After 4 minutes carefully turn sandwich over and close top for another 4 minutes.