Whenever given the choice of leftovers (no matter how delicious) and a sandwich for his work week lunch, Bill always opts for the sandwich. In an effort to add variety to an otherwise consistent lunch choice, I’ve been trying to mix it up with different protein options, coupled with the sandwiches toppings I always keep stocked. Since I was already making shredded chicken for my favorite pot pie recipe, I decided to set aside some extra and create an epic pesto chicken panini. Seriously, who doesn’t love melted cheese, hearty chicken seasoned with basil pesto all served on some whole grain bread? What are some of your go to sandwiches?
2 slices of whole wheat bread or roll
1/2 cup shredded chicken
2 Tbsp basil pesto, divided
1 slice pepper jack cheese
2 slices tomato
handful of arugula
Preheat panini press or warm a grill pan over medium high heat.
Toss shredded chicken with basil pesto and set aside. Dress once side of each slice of bread with remaining pesto. Layer pesto chicken on one side and pepper jack cheese on the other. Top chicken with tomato and arugula and top with the other half.
Place sandwich on panini press and close until bread is toasted and cheese is melted, about 2 minutes. Alternatively, place the sandwich on a grill pan, using a spatula add pressure. Flip after 90 seconds and repeat until cheese is melted and bread is a golden brown.
Cut in half and serve immediately.