1 skinless chicken tender, pounded thin
2 strips jarred roasted red pepper
2 tbsp jarred pesto sauce
1 small handful arugula, washed
2 slices Italian bread or 1 mini ciabatta roll, cut lengthwise
½ tbsp butter
INGREDIENTS:
PESTO
CHICKEN PANINI
DIRECTIONS:
Thoroughly cook the chicken on the Mini Maker Grill. Unplug the Grill, let it
cool, and then clean the Cooking Surface.
Meanwhile, spread the pesto sauce on one slice of bread. Top with chicken,
roasted peppers, arugula, and the other slice of bread.
Plug in the Mini Maker Grill to preheat.
Butter the outsides of the sandwich. Cook in the heated Mini Maker Grill until
panini is warm and toasted.
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