Chicken and Roasted Red Pepper Panini

Servings: 1 sandwich

By: Kelley Robertson

3 or 4 Farm to Freezer Roasted Peppers

2 slices Italian or whole wheat bread

1 slice Provolone cheese

2 oz. cooked boneless chicken

¼ cup of uncooked spinach

2 tbs. pesto

1 tbs. butter or olive oil

  1. Melt butter in a sauté pan over medium high heat.
  2. Assemble sandwich by spreading pesto on both slices of bread, then add peppers, provolone cheese, chicken and spinach. Cover with top slice of bread
  3. Add assembled sandwich to pan and brown on both sides until bread is brown and toasted, about 2-3 minutes per side.
  4. Slice on an angle and serve warm.

*Roasted eggplant can be substituted for chicken as a vegetarian alternative.

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