1 jar Freak Flag Organics, Bruschetta Pesto
1 loaf of sliced sourdough bread (ciabatta would also be good)
4 cups rotisserie chicken, shredded
2 Roma tomatoes, slices
8 oz fresh mozzarella, sliced
10-15 fresh basil leaves
Butter, optional
High fives to our pal Molli Pletcher for this creative and easy meal.

Bruschetta Pesto Chicken Panini Sandwich

How to Make It

Preheat panini press. (If you don’t have a panini press, a skillet or grill pan will also work for cooking.)
Place shredded chicken in a bowl. Add jar of Bruschetta Pesto to the chicken and stir to combine.
Butter the outside of bread slices if you're using butter. Layer the chicken, mozzarella slices, tomato slices and basil leaves on one bread slice and top with another slice.
Now is panini press time. Cook until outside of bread is golden and crispy and cheese has melted inside.