- 1 Square Wheat Focaccia, cut in half (slices of plain sandwich bread will also work, but I had this on hand)
- 1 Chicken Breast, cooked and cut into bite-sized pieces
- 1 C Baby Spinach Leaves
- 1 Slice Reduced-Fat Provolone Cheese
- 1-2 (depending on their size) Campri or Roma Tomato, thinly sliced
- 2 TBSP Prepared Basil Pesto
Spray a small skillet with non-stick spray and heat over medium. If needed, slice your bread piece to form two sandwich slices.
Begin assembling the panini by spreading the pesto on both slices of bread (cut side only). Lay the cheese slice directly over the pesto on one slice of bread and follow with the tomato slices. Next, cover the tomatoes with the cut chicken pieces and finally top with the spinach. Close the sandwich by placing the second slice of bread over the top, pesto side towards the inside. If you're wondering how you'll ever get this in your mouth you're making it correctly and you're about to "smoosh it" down.
Carefully transfer your sandwich to the warmed skillet and use a panini press to "smoosh" your sandwich.
The panini will toast quickly, so don't go far. After 2-3 minutes flip the panini over to toast the top slice of bread. Once the bread is toasted to your liking, the cheese is slightly melted and the spinach has begun to wilt, remove from heat and transfer to your plate.