|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|
SPREAD the pesto evenly onto each slice of bread and place 2 slices of cheese on 4 pieces of bread.
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.
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.