4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded
2 tablespoons Bertolli® Classico™ Olive Oil
8 tablespoons Bertolli® Traditional Basil Pesto
8 slices (1/2 in. thick) rustic country bread
1/2 lb. smoked mozzarella or regular mozzarella cheese, cut into 8 thin slices
2 plum tomatoes, thinly sliced
1 cup loosely packed baby spinach or arugula (about 1 oz.)
Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken, turning occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Spread 1 tablespoon Bertolli® Traditional Basil Pesto on each bread slice. Top 4 bread slices, Pesto side up, with 1 slice cheese, tomatoes, spinach, chicken, then remaining cheese. Top with remaining bread slices, Pesto side down. Evenly brush the outside of each panini with remaining Olive Oil.
In same skillet, add sandwiches, two at a time, and top with another skillet to press down. Cook, turning once, 6 minutes or until bread is toasted.
Makes: 4 sandwiches