Italian Chicken Panini

8 slices levain or country-style bread 

Olive oil for brushing 

1/2 cup ’wichcraft artichoke Parmesan pesto  

1 roasted chicken, skin removed and meat shredded  

2 roasted red bell peppers, cut into 1/4-inch slices  

6 oz. fontina cheese, shredded 

8 large fresh basil leaves