1 can of Chopped Black Ripe Olives
3 tablespoons extra virgin olive oil
1 tablespoon prepared basil pesto
½ tsp red pepper flakes
2 tablespoons grated Parmesan Cheese
4 French rolls or ciabatta rolls, sliced in half
Olive oil
4 grilled chicken breasts, sliced
4 slices mozzarella cheese
1 cup grated mozzarella cheese
1 cup spinach leaves, rinsed and dried
Garnish: Blue Cheese Stuffed Queen Olives
Make the pesto: Place the olives in a mixing bowl. Stir in the olive oil, pesto, pepper, and Parmesan cheese.
Spread the pesto mix onto the rolls. Top with chicken, cheeses, and spinach.
Grill the paninis in a Panini machine that is brushed with olive oil. Grill until the bread has nice toasty grill marks and the cheese is melted, about 3-5 minutes each. You can also grill in a large nonstick skillet.
Cut the paninis in half and serve with Lindsay Blue Cheese Stuffed Queen Olives.
Serves 4.
