Servings
4
Prep Time
15 Min
Cook Time
4 MIN
Ingredients
| ¼ cup | pesto |
| 8 slices | seeded sourdough bread |
| 16 slices | Borden® Swiss Melts, divided |
| ½ cup | spinach leaves |
| 1 medium | tomato, cut into slices |
| 1 medium | ripe avocado, peeled, pitted and sliced |
| 1 lb. | cooked, sliced chicken breast |
| 2 tbsp. | olive oil |
Steps
| 1 |
SPREAD
the pesto evenly onto each slice of bread and place 2 slices of cheese on 4 pieces of bread.
|
| 2 |
TOP
each with ¼ of the spinach, tomato slices, avocado slices and chicken. Top each sandwich with 2 slices of cheese and the remaining bread to form 4 sandwiches.
|
| 3 |
BRUSH
the outside of the sandwiches with the oil and grill on a preheated panini press for 4 minutes or until the outside is golden and the cheese has melted. Slice in half and serve immediately.
|
TIP:
For even more flavor, add 1 slice of crisp cooked bacon to each sandwich.
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