Greek Panini with Marconi Pepperconcini's

• 4 pieces flat bread
• 1 teaspoon Marconi xvirgin olive oil
• 4 tablespoons pesto sauce
• 1 cup Marconi calamata olives, pitted and coursely chopped
• 1 tomato, seeded and coursely chopped
• 20 leaves baby spinach
• 12 ounces fresh mozzarella cheese, sliced
• 1 cooked chicken breast, sliced
• Top with 2-4 piecesMarconi Greek Pepperoncini
• Pinch of salt

Directions

1. On bottom of all bread pieces brush on olive oil.
2. Spread one T of pesto (or more if you like) on each piece of bread on the top side. So the bottoms will have olive oil & the tops will have pesto.
3. On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
4. On top of spinach place 1/4 of mozzerella. Repeat with other bread.
5. Layer on chicken, olives, tomatoes and 1/4 of mozzerella. Repeat on other bread to make 4 complete sandwiches. Fold in half with the olive oil side on the outside.
6. Grill on panini grill or foreman grill.
7. If you don't have these, heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown