Grilled Chicken and Pesto Panini

A tasty and simple-to-make panini recipe:

Barbecued Chicken and Pesto Panini

Fixings:

- 2 boneless, skinless chicken bosoms

- Salt and pepper to taste

- 4 cups of Italian bread or crusty bread

- 4 tablespoons pesto sauce (locally acquired or handcrafted)

- 4 cups of mozzarella cheddar

- 1 tomato, meagerly cut

- Modest bunch of new basil leaves

- Olive oil (for brushing the bread)

Guidelines:

1. Preheat a barbecue container or a customary skillet over medium intensity.

2. Season the chicken bosoms with salt and pepper. Barbecue the chicken until cooked through, around 6-7 minutes for every side, contingent upon the thickness. Once finished, eliminate it from the container and let it rest for a couple of moments before cutting it meagerly.

3. While the chicken is resting, begin collecting the panini. Take one cut of bread and spread 1 tablespoon of pesto sauce on one side of the bread.

4. Layer the cut mozzarella cheddar on top of the pesto.

5. Add the cut barbecued chicken on top of the cheddar.

6. Place the tomato cuts and a couple of new basil leaves on top of the chicken.

7. Spread one more tablespoon of pesto sauce on one side of one more cut of bread and put it on top of the sandwich, pesto-side down.

8. Brush the external sides of the sandwich with olive oil.

9. Preheat a panini press or a barbecue container over medium intensity. If utilizing a barbecue container, place a weighty skillet or a foil-wrapped block on top of the panini to squeeze it down.

10. Barbecue the panini until the bread is toasted and the cheddar is liquefied, around 3-4 minutes for each side.

11. Once finished, eliminate the panini from the barbecue and let it cool briefly before cutting it to fifty.

12. Serve your scrumptious Barbecued Chicken and Pesto Panini warm and appreciative!

Go ahead and tweak the recipe by adding different fixings like broiled red peppers, caramelized onions, or various sorts of cheddar. Partake in your delicious panini.