Tuscan Pesto Chicken Panini

Step 1: Cut the bread in half horizontally.

Step 2: Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 3 minutes on each side or until done. Let stand for 10 minutes. Slice chicken; toss with 1 teaspoon garlic.

Step 3: Combine basil, 1 tablespoon chopped garlic, pine nuts, olive oil, water, 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt in a mini food processor. Pulse until finely chopped.

Step 4: Cut the roasted red bell pepper into quarters, removing any seeds and membranes.

Step 5: Arrange the pepper quarters on the bottom half of the bread. Top with the provolone cheese and sliced chicken.

Step 6: Spread the basil mixture on the cut side of the top half of the bread; place on the sandwich. Cut the sandwich crosswise into 4 equal portions.

Step 7: Cook in a panini press, or if you don't have one cook in a skillet like a grilled cheese!