Chicken-Pesto Panini with Mozzarella from The Weeknight Cook by Brigit Binns

Name: Chicken-Pesto Panini with Mozzarella from The Weeknight Cook by Brigit Binns
Ingredients: Arugula (rocket), 6 cups (¾ lb/375 g), stems removed; Unsalted butter, 6 tablespoons (3 oz/90 g), at room temperature; Classic Roast Chicken or rotisserie chicken, thinly sliced breast meat; Marinated roasted red peppers (capsicums), 2 small, halved; Fresh mozzarella cheese, 10 oz (315 g), cut into 16 thin slices; Crusty white sandwich bread, 8 slices; Basil Pesto or purchased pesto, 6 tablespoons (3 fl oz/90 ml)

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Prepare the sandwiches Spread the pesto on the bread slices. For each sandwich, layer 2 cheese slices, a roasted red pepper half, one-fourth of the chicken, one-fourth of the arugula, and 2 more ch...

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