Pesto Chicken Panini

This recipe is from my sister, Kara.

1 cup diced or shredded cooked chicken
1/4 to 1/2 cup prepared basil pesto (we like the Classico brand)
2 Roma tomatoes, sliced
1/2 cup shredded Mozzarella cheese
8 slices French bread, sliced about 1/2 inch thick

Preheat George Forman grill, panini press, or skillet. Spread each slice of bread with pesto. Layer bottom half (pesto side up) with cheese, tomato, chicken, cheese, and top slice of bread (pesto side down). Place in the George Forman grill, apply some pressure. Grill until golden brown and cheese is melted.

These are super yummy and easy for lunch or dinner. Obviously, the amounts are approximate, so use as much or as little as you need/want. I did think sliced Mozzarella cheese might be easier to work with, if you have it. :)

ITALIAN HERO LOAF

3 1/4 cups flour, divided
1 Tbsp. sugar
1 tsp. salt
1 package yeast
1 cup hot water (125-130 degrees)
1 Tbsp. margarine, softened
8 oz. sliced cooked ham
4 oz. sliced provolone cheese
4 oz. sliced salami
1 egg white

Set aside 1 cup flour. In large bowl of stand mixer, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Allow mixer to knead dough an additional 4 minutes. On greased cookie sheet, roll dough into a 14x10-inch rectangle. Layer ham, provolone and salami over center third of dough lengthwise; top with pimentos and olives, if desired. Make cuts from filling to dough edges at 1-inch intervals along sides of filling (I find scissors work great for this). Alternating sides, fold strips at an angle across filling; cover. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet with sandwich over pan; let dough rise 15 minutes or until double in size. Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or till done. Cool slightly; serve warm.