Chicken and Roasted Pepper Panini

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Chicken and Roasted Pepper Panini
2 chicken breasts, cooked and sliced
8 sun-dried tomatoes, in oil
3 tbs basil pesto
1/4 cup mayonnaise
2 red bell peppers
8 slices provolone cheese
8 slices whole grain bread
4 tbs butter, softened
Roast the peppers under the broiler until blackened. Allow them to cool and then remove the charred skin. Seed and slice them. In a small bowl, combine pesto and mayonnaise. Spread some of the pesto mixture onto each slice of bread. Then, add a slice of cheese to each. On four of the slices, layer peppers, tomatoes and chicken. Top each with the other 4 slices. Butter each side of the sandwiches. Grill until golden using a Panini maker or on a skillet. Serves 4

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