Pesto Chicken and Arugula Panini |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Recipe by Sharon Sanders, Relish Good Food Fast, September 2006 Ingredients:
2 french rolls |
2 tablespoons basil pesto |
6 ounces grilled chicken, thinly sliced |
2 ounces gruyere cheese, sliced |
1 cup arugula leaf |
Directions:
1. Preheat panini press or stovetop griddle pan.
2. Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
3. Brush outsides of buns lightly with oil.
4. Spread cut sides of buns with pesto.
5. Top one side of each bun with chicken, cheese and arugula. Close buns.
6. Place on panini press or griddle. Cover with grill top or grill press.
7. Grill 2-3 minutes on each side or until golden and cheese starts to melt.
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