Bruschetta Pesto Chicken Panini

Ingredient:

• Loaf of sliced sourdough bread (ciabatta would also be good)
• 4 cups rotisserie chicken, shredded
• 1 jar Freak Flag Organics, Bruschetta Pesto
• 2 Roma tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 10-15 fresh basil leaves
• Butter, optional

Directions:

1. Place shredded chicken in a bowl. Add jar of pesto to chicken and stir to combine.
2. Preheat panini press. If you don’t have a panini press, a skillet or grill pan will also work for cooking.
3. Butter the outside of bread slices, if using. Layer on the bread; chicken, mozzarella slices, tomato slices, and basil leaves. Top with another slice of buttered bread.
4. Cook, using desired cooking appliance, until outside of bread is golden and crispy and cheese has melted inside.