Mix together the pesto and oil and brush over the cut side of the bottom halves of the panini rolls or baguettes. Top with the sliced chicken, sun-dried tomatoes, goats’ cheese and basil. Cover with the top half of the rolls or baguettes.
Cook in a sandwich toaster or panini grill for about 5 minutes until the bread is crisp and filling is hot. Alternatively, cook in a hot pan or griddle, pressing the rolls down firmly. Turn and cook on the other side.