4 thin-sliced boneless, skinless chicken breast halves
3 tbsp. light Italian salad dressing
1/4 tsp. dried rosemary
8 (1/2-inch thick) slices crusty bread
2 tbsp. butter, melted
1/4 cup sun-dried tomato pesto
8 oz fresh mozzarella, sliced
2 tomatoes, each one cut into 4 slices
1/2 cup fresh basil leaves

Brush chicken with dressing, sprinkle with rosemary. Heat skillet over medium-high heat. Add chicken, cook, turning once, until no longer pink in center. Brush each side of bread with butter. Place 4 slices, buttered side down, on cutting board.

Dividing evenly, spread bread with pesto, top with basil, mozzarella, chicken and tomato. Place remaining bread, buttered side up over tomatoes. Place sandwiches in pan.

Cook, pressing down with heavy pot and turning once. Cook until bread is golden and cheese is melted.

Submitted by: Sherry Monfils