Ingredients

The following ingredients have 4 Servings
  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 4 teaspoons olive oil
  • 4 tablespoons refrigerated basil pesto
  • 2 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 2 medium tomatoes, seeded, thinly sliced
  • 8 oz fresh mozzarella cheese, cut into 12 slices
  • 2 cups baby arugula

Instruction

  • Remove dough from cans; cut each loaf in half crosswise. Let dough stand at room temperature 10 minutes to soften. Heat panini maker or contact grill 5 minutes.
  • Lightly sprinkle work surface with flour. On work surface, roll or press each piece of dough into 7x6-inch rectangle. Brush top side of each rectangle with 1 teaspoon of the oil. Place 1 piece oil side down on panini maker, stretching dough to fit. Close panini maker. Cook 1 to 2 minutes or until light golden brown. Repeat with remaining rectangles.
  • Place rectangles, oil sides down, on clean work surface. Spread 1 tablespoon pesto over top of each rectangle. Top one lengthwise half of each rectangle with 1/2 cup chicken, 2 tomato slices and 3 slices cheese. Sprinkle with pinch of pepper. Fold in half to form sandwich.
  • Place 1 to 2 sandwiches on panini maker; close panini maker. Cook 3 to 4 minutes or until golden brown and cheese is melted.
  • To serve, unfold each sandwich. Layer 1/2 cup arugula over filling; close sandwich. Serve warm.