Chicken Pesto Panini

Slice each chicken breast in half lengthwise. Salt and pepper and grill or pan sear until fully cooked, set aside until ready to use.

Roast the bell peppers on your grill, under a broiler or on a gas stove until the skins are blackened.

Place the roasted peppers in a large sealable plastic bag and seal it up. Allow the peppers to steam for about 15 minutes. When ready to use, scrape the black skin off, remove the seeds and use the roasted flesh of the pepper.

To make the pesto, add the fresh basil, extra virgin olive oil and minced garlic into your food processor and process until fully combined. If needed, add some additional olive oil to the pesto to create the consistency you need for spreading. Some folks like to add pine-nuts and black olives to the pesto, so feel free to make yours however you choose.

When ready to assemble, spread some of the pesto over your favorite bread, place one of the fully cooked chicken breasts onto the bread along with one half of the prepared roasted bell pepper along with about 1/4 cup of the shredded cheddar cheese.

Place another piece of bread on top of the other creating a sandwich. Spray both sides with vegetable spray or spread some softened butter on it.

Using a panini press, grill the sandwich for about 3 minutes or until it is golden brown. Repeat for up to 4 sandwiches.