Serves:

Ingredients:

Directions:

To make
the pesto, put the garlic in a food processor and pulse to a fine
chop. Add 1/2 cup pine nuts, 2/3 cup cheese, the basil, 1 teaspoon
salt, 1/2 teaspoon pepper, and process until finely chopped. With the
motor running, add the oil in a slow and steady stream, blending
until well combined. Adjust seasoning if necessary.

Combine
the shredded chicken, pesto, and remaining cheese and pine nuts in a
bowl. Season to taste and add the arugula.

Heat the
Panini press. Spread the chicken mixture on the bread, close, and
brush both sides with olive oil. Cook in the press for 3-4 minutes,
until the crust is golden and crispy. Cut into bite-size squares or
rectangles. Wrap with paper and tie with twine. Serve warm.

Makes
8 Panini