Italian Prosciutto Panini

Prep: 10 mins

Cook: 6 mins

Level: Easy

Serves: Updated

2

Description

Crunchy bread with layers of prosciutto, chicken, sun dried tomato pesto, arugula and provolone cheese.

Ingredients

• FOR THE PESTO:
• ½ cups Sun Dried Tomatoes
• 2 teaspoons Red Pepper Flakes
• 3 Tablespoons Olive Oil
• 3 Tablespoons Parmesan Cheese
• FOR THE PANINI:
• 4 slices Bread
• 1 cup Rotisserie Chicken, Shredded
• ½ cups Arugula
• 4 slices Prosciutto
• 4 slices Provolone

• FOR THE PESTO:
• ½ cups Sun Dried Tomatoes
• 2 teaspoons Red Pepper Flakes
• 3 Tablespoons Olive Oil
• 3 Tablespoons Parmesan Cheese
• FOR THE PANINI:
• 4 slices Bread
• 1 cup Rotisserie Chicken, Shredded
• ½ cups Arugula
• 4 slices Prosciutto
• 4 slices Provolone

Preparation

1. Preheat panini press. Make the sun dried tomato pesto. In a food processor, add the tomatoes, red pepper flakes, olive oil and Parmesan cheese. Pulse until finely grated.
2. Spread about 1 tablespoon of sun dried tomato pesto on one slice of bread. Add 1/2 cup chicken onto each slice of bread. Divide the arugula on top of the chicken. Lay 2 slices of prosciutto on top of the arugula. Lay 2 slices of provolone on top of the prosciutto. Add another tablespoon of pesto on top of cheese.
3. Place other slice of bread on top. Place on panini press and cook until cheese is melted and bread is browned and crispy, about 6–8 minutes.