Chicken Pesto Panini (Print Version)
# Ingredients:
→ For the Panini
01 -
8 thin sliced chicken breasts
02 -
1 medium Italian panella bread, sliced (or any round loaf bread)
03 -
8 slices fresh mozzarella cheese
04 -
2 plum tomatoes, sliced
05 -
Prepared pesto
06 -
Cooking spray
→ For the Pesto
07 -
2 cups fresh basil, firmly packed
08 -
¼ cup grated pecorino romano cheese
09 -
¼ cup pine nuts (optional)
10 -
3 cloves garlic
11 -
2 tablespoons extra virgin olive oil
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
# Instructions:
01 -
Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes per side (depending on thickness). Remove and allow to cool slightly.
02 -
Add basil, pecorino romano cheese, pine nuts, garlic, olive oil, salt, and pepper to a food processor. Blend until well mixed and the basil reaches a paste-like consistency. This yields approximately ⅓ cup of pesto.
03 -
Spread prepared pesto on each side of the bread slices. Layer grilled chicken, tomato slices, and mozzarella on one half of the bread, then top with the second piece of bread. Repeat for remaining sandwiches.
04 -
Spray each side of the sandwich with cooking spray. Place in panini press or grill pan, close the cover, and press down to create grill marks on the bread. Cook until the bread is golden brown and the cheese has melted.
# Notes:
01 -
You can make the pesto ahead of time and refrigerate it for up to 3 days.
02 -
If you don't have a panini press, you can use a regular skillet and press the sandwich down with a heavy pot.