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Chicken Pesto Panini

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Ingredients
  

  • 1 focaccia bread 2 inches thick, cut into fourths
  • 1/2 cup basil pesto
  • 1 cup cubed cooked chicken breast, or rotisserie chicken
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 4 slices 1 oz each provolone cheese

Instructions
 

  • Heat closed contact grill 3 to 5 minutes.
  • Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Notes

  • This can also be grilled in a pan or on a griddle.
  • Sourdough bread also works well.