Chicken, Basil and Goats’ Cheese Panini

cook 20 mins
  • 4 tablespoons pesto
  • 1 tablespoon olive oil
  • 4 panini rolls or 4 part-baked baguettes, halved
  • 2 cooked chicken breasts, sliced
  • 125 g (4 oz) sun-dried tomatoes in oil, drained
  • 200 g (7 oz) goats’ cheese, sliced
  • handful of fresh basil leaves
  • 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.
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