Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
4 slices of ciabatta or sourdough bread
4 tablespoons basil pesto
4 slices fresh mozzarella cheese
1 small tomato, thinly sliced
Handful of fresh spinach leaves
Butter or olive oil for grilling
Instructions:
Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side, or until fully cooked and golden brown. Remove from heat and slice thinly.
Prepare the Bread:
Spread 1 tablespoon of pesto on one side of each bread slice.
Assemble the Panini:
On two slices of bread, layer the spinach, sliced chicken, tomato slices, and mozzarella. Top with the remaining bread slices, pesto side down.
Grill the Panini:
Heat a panini press or skillet over medium heat. Brush the outside of the sandwich lightly with butter or olive oil. Grill for 3–5 minutes per side, or until the bread is golden and crispy and the cheese is melted.
Serve:
Remove from the panini press or skillet, slice in half, and serve immediately while warm and melty.