Italian Chicken Panini
- 8 slices levain or country-style bread
- Olive oil for brushing
- 1/2 cup ’wichcraft artichoke Parmesan pesto
- 1 roasted chicken, skin removed and meat shredded
- 2 roasted red bell peppers, cut into 1/4-inch slices
- 6 oz. fontina cheese, shredded
- 8 large fresh basil leaves
- Produce
- Basil, large fresh leaves (8)
- Red bell peppers, cut into 1/4-inch slices, roasted (2)
- Meat
- Chicken, roasted (1)
- Condiments
- Wichcraft artichoke parmesan pesto (1/2 cup)
- Cooking & Baking
- Olive oil (1)
- Bread & Baked Goods
- Levain or country-style bread (8 slices)
- Dairy
- Fontina cheese (6 oz.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published July 20, 2011 (1 year ago).
9 people saved this recipe.
