Ingredients

2

                        cans (11 oz) refrigerated Pillsbury™ Original French Bread

4

teaspoons olive oil

4

tablespoons refrigerated basil pesto

2

cups chopped deli rotisserie chicken (from 2-lb chicken)

2

medium tomatoes, seeded, thinly sliced

8

oz fresh mozzarella cheese, cut into 12 slices

2

cups baby arugula

Preparation

Remove dough from cans; cut each loaf in half crosswise. Let dough stand at room temperature 10 minutes to soften. Heat panini maker or contact grill 5 minutes.

Lightly sprinkle work surface with flour. On work surface, roll or press each piece of dough into 7x6-inch rectangle. Brush top side of each rectangle with 1 teaspoon of the oil. Place 1 piece oil side down on panini maker, stretching dough to fit. Close panini maker. Cook 1 to 2 minutes or until light golden brown. Repeat with remaining rectangles.

Place rectangles, oil sides down, on clean work surface. Spread 1 tablespoon pesto over top of each rectangle. Top one lengthwise half of each rectangle with 1/2 cup chicken, 2 tomato slices and 3 slices cheese. Sprinkle with pinch of pepper. Fold in half to form sandwich.

Place 1 to 2 sandwiches on panini maker; close panini maker. Cook 3 to 4 minutes or until golden brown and cheese is melted.

To serve, unfold each sandwich. Layer 1/2 cup arugula over filling; close sandwich. Serve warm.