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Panini with Chicken, Mozzarella & Pistachio Pesto




    2 chicken breasts, roasted and sliced Pestuccio Pistachio Pesto extra virgin olive oil 8 slices whole wheat bread 8 oz fresh mozzarella Preheat the grill pan and/or panini press over medium heat. Using two slices of bread, spread 2 tablespoons of pesto and slice about an ounce of mozzarella for each slice of bread. Top one slice with the prepared roasted chicken. Close the sandwich and brush each side with olive oil to prevent sticking. Place the sandwich in the heated pan and press down with the heated press or another heavy pan. Release the pressure and, keeping the press on, cook for about 3 minutes, or until the bread is golden brown and mozzarella is melted. Photo and recipe adapted from heedthefeed.com

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