You may’ve noticed we eat a lot of pesto around here. Guilty as charged.

I put it on–and in–everything. Take this Chicken and Pesto Panini, for example. It’s so savory; each bite of the crunchy toasted bread, filled with warm, tender chicken and scrumptious, cheesy pesto is better than the last.

Before you know it, the whole sandwich will be gone! Better make two.

4 slices sourdough bread
~1/2 cup roasted chicken, shredded
~4 slices deli-cut turkey
2 large, thin slices of mozzarella
a little grated Pecorino Romano
2 cremini mushrooms, sliced
a little red bell pepper, thinly sliced
2 heaping tsps pesto
4 tsp olive oil

1. Using a countertop grill or sandwich press, grill mushrooms and peppers until lightly browned. Set aside.

2. On a cutting board or large plate, assemble sandwich: brush one side of each piece of bread with olive oil. This will be the outside of your sandwich.

3. On one piece of bread, place mozzarella, followed by pesto, mushrooms, peppers, pecorino, chicken, and turkey. Place other piece of bread on top and press down firmly. Nudge any stray ingredients back in the sandwich with your fingers.

4. Place, oiled side out, in your grill and cook until nicely browned. Repeat with other sandwich.

Serve immediately.