Mist a stove-top gill pan with olive oil and heat on medium-high. Sprinkle a pinch of sea salt and fresh ground pepper on each chicken breast and cook in grill pan until no longer pink. Remove from pan and thinly slice.
Cut baguette into 4 pieces, slicing each piece horizontally to make a sandwich. On the bottom half of each sandwich, spread 1 Tbsp pesto, and top with chicken, red pepper, spinach, and cheese. Place the other half of the sandwich on top.
Wipe out grill pan with a paper towel. Place each Panini in the grill pan and set a heavy skillet or pan over top, pressing down. Cook for 3 - 4 minutes per side (alternatively, you could use a Panini press.)
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 50.9mg||16 %|
|Sodium 774.5mg||27 %|
|Potassium 207.6mg||5 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.3g|
|Protein 27.1g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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