Basil Chicken and Piquillo Pepper Panini

Ingredients:

1/2 cup (125 ml) PC Mayonnaise

1/3 cup (75 ml) chopped fresh basil

1 tsp (5 ml) grated lemon rind

1 tsp (5 ml) fresh lemon juice

1/4 tsp (1 ml) freshly ground black pepper

1 pkg (450 g) PC Thins Ancient Grain Buns

1-2/3 cups (400 ml) shredded skinless rotisserie chicken

6 PC Black Label Piquillo Peppers Roasted Red Peppers, drained, patted dry and split open

1-1/2 cups (375 ml) grated PC Mozzarella Cheese

1 cup (250 ml) lightly packed baby arugula

Directions:

1. Combine mayonnaise, basil, lemon rind, lemon juice and black pepper in small bowl.

2. Open buns; spread mayonnaise mixture over both sides. Arrange chicken on bottom of each bun; top with peppers, mozzarella, arugula and top of bun.

3. Heat panini press to high. Arrange three sandwiches on grill; cook for 4 to 6 minutes or until bun is crispy and cheese is melted. Repeat with remaining three sandwiches. Let stand 2 minutes before serving; cut each panini in half to serve.

Makes 6 Servings

Per serving: 460 calories, fat 25 g, sodium 620 mg, carbohydrate 42 g, fibre 5 g, protein 19 g