4 pieces firm, white bread
2 to 3 tablespoons prepared pesto sauce
4 slices mozzarella cheese
1 cup baby spinach leaves
a few sun-dried tomatoes packed in oil in a jar
1 chicken breast sliced into thin strips or 4 pieces sliced chicken breast from deli
1 to 2 tablespoons olive oil or melted butter
Spread one tablespoon of the pesto on each piece of bread. Place mozzarella cheese on each side of the bread. Then layer a few spinach leaves, a few sun-dried tomato slices, and the chicken. Put another bread slice on top. Brush both sides of bread with olive oil or butter Place each sandwich in a panini press, skillet, or on a griddle. If using a Panini grill, press sandwiches until warmed through, cheese has melted, and the bread is crisp. If using a skillet or griddle, grill a few minutes on one side, pressing down with a spatula or a heavy pan, flip over and press down again until sandwich is toasted and cheese is melted. Makes 2 sandwiches.