The beautiful thing about a panini is that it tastes like heaven, yet it’s simple to make. You can use a panini press, but a common cast iron skillet will do just fine.
 
Remember to enjoy your Chiken/Pesto panini with friends and a delicious glass of Aranciata.
 
Ingredients (2 servings):
2 pieces of panini bread
1 chicken filet
125 grams of fresh mozzerella
1 tomato
3 tablespoons of pesto
4 teaspoons of olive oil
4 fresh basil leaves
 
Instructions:
Step 1: Season the chicken with salt and pepper. Heat oil on the pan and cook the chicken until it is well done. Cut the chicken into thin slices.
 
Step 2: Slice the tomato and mozzarella thinly (approx. 0.5 cm).
 
Step 3: Brush olive oil onto the outside of the panini bread.
 
Step 4: Spread pesto on the inside of the bread and add tomato, mozzarella, chicken and basil leaves.
 
Step 5: Close the panini and place it in the cast iron skillet. Use medium heat while pressing down on the panini firmly with a spatula. Heat for 2-3 minutes on both sides. Yum!