• 1 large baguette, sliced into 32 1/2-inch thick slices
• 1/4 cup prepared basil pesto
• 1 cup arugula
• 16 slices tomatoes
• 1 (10 or 12.5 oz) can Chunk Chicken, drained and flaked
• 1 (12 oz/340 g) mozzarella cheese ball, sliced into 16 slices

Spread half of the baguette slices with pesto; layer arugula, tomatoes, chicken and mozzarella cheese over top; cap with remaining baguette slices.Grill in panini press for 2 to 3 minutes or until cheese is melted and bread is grilled.