August is National Panini Month. But who needs an excuse to enjoy this delicious creation? I’ve tried many different Panini recipes, and while I hate to pick favorites, this one is the best. Use leftovers from a rotisserie style chicken to add a flavorful kick.
Chicken Pesto Paninis
1 loaf focaccia bread
½ cup basil pesto
1 cup diced chicken – pre cooked and seasoned to taste
½ cup diced red bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese
Preheat a skillet or panini grill to medium heat.
Slice focaccia bread into quarter segments and then slice each quarter in half horizontally.
Layer top half with pesto and the bottom with cheese, chicken and veggies.
Grill for about five minutes, or until the bread is golden brown and the cheese is melted.
Enjoy with a nice glass of iced tea.