Chicken pesto panini with arugula

Tick anything you already have.

• 4 slices whole-grain bread (look for ~100mg sodium or less per slice)
• 6 oz cooked chicken breast, sliced
• 3 tbsp basil pesto
• 1 cup baby arugula
• ⅓ cup part-skim mozzarella, sliced
• 1 tomato, sliced
• 1 tbsp extra-virgin olive oil

Instructions

1. 1Layer pesto, chicken, mozzarella, tomato and arugula on bread.
2. 2Brush the outside with oil and press in a panini maker or skillet 3–4 minutes per side.
3. 3Slice and serve.