Italian Flags (Toasted Chicken, Mozzarella, Pesto and Red Pepper Panini)

Prep Time: 10 min
Cook Time: 15 min
Serves: 12

These delicious paninis will soon become a lunchtime favourite, with their gooey, cheesy filling and basil-rich pesto. Waiting for them to cool slightly is the hardest part!


6 whole grain panini rolls, 300 g package
3/4 cups (175 mL) pizza sauce, garlic and basil
12 grape tomatoes
1 3/4 cup (440 mL) roasted red pepper(s), cut into 24 - 1”/2.5 cm strips
1 cup (250 mL) chicken breast(s), cut into strips, cooked
2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, grated
1/4 cup (60 mL) pesto, prepared
12 leaves basil, fresh


1 Preheat oven to 400°F (204°C).
2 Cut the whole-grain panini rolls in half. Place them on a baking sheet that has been sprayed with vegetable oil.
3 Spread each half with your favourite pizza sauce.
4 Cut grape tomatoes in half. Remove red peppers from brine and drain.
5 To assemble, arrange a slice of roasted pepper on either end of roll. Place 2 tomato halves and a strip of chicken in the middle of each roll. Sprinkle with 2 heaping Tbsp/40 mL grated mozzarella cheese. Finish each piece with a few dollops of pesto - about 1 tsp/5 mL per piece.
6 Bake for 10-15 minutes until bubbly and cheese is starting to brown. To serve, top with a fresh basil leaf. That's amore!