Chicken Pesto Panini Recipe
Roasted tomato jam with housemade pesto with provolone cheese and grilled chicken breast. On a garlic herb ciabatta roll. (Pesto has pine nuts!)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pesto
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. Gradually add olive oil while processing until the mixture is smooth. Season with salt and black pepper to taste.
- 2
Cook the Chicken
Season the chicken breasts with salt and pepper. Grill or pan-cook over medium heat for about 6-7 minutes on each side or until fully cooked. Allow to rest for a few minutes before slicing.
- 3
Assemble the Panini
Spread a generous amount of pesto on the inside of each ciabatta roll. Layer with sliced grilled chicken, provolone cheese, and a spoonful of roasted tomato jam. Close the sandwich.
- 4
Grill the Panini
Preheat a panini press or grill pan. Grill the sandwich for about 3-4 minutes on each side or until the bread is golden brown and the cheese is melted.
- 5
Serve
Slice the panini in half and serve hot with additional roasted tomato jam on the side if desired.
