I had some leftover chicken and spinach-chive pesto from last night’s meal, Grilled Chicken with Spinach-Chive Pesto and I couldn’t let it go to waste. I have belonged to a cooking group for almost 10 years. We meet once a month, taking turns hosting, and the hostess chooses the menu. Really, it’s a great excuse to eat, drink, and be merry without our kids! We met this past weekend to make a fabulous Spring menu. One of our dishes was a grilled chicken panini and our kind hostess sent each of us home with a foil-covered brick so that those of us without panini makers could re-create the panini at home. You’ll see what I mean further along in this post.
Spread 1 tbsp of the spinach-chive pesto on each slice of bread.
Slice 1 1/2 grilled chicken breasts into thin slices and place on one side of each sandwich. Place pieces of roasted red pepper on top of the chicken.
Put 1 tbsp of feta on each sandwich and a few leaves of baby spinach.
Close each sandwich with a second piece of bread. Preheat a cast-iron pan over medium heat or preheat a panini maker. Place the sandwiches in the pan, cooking in two batches if necessary.
Place the foil-covered brick on top of the sandwiches.
Cook until the bread is golden brown, about 3 minutes. Cook on the other side until golden brown. Cut each sandwich in half and serve.