Grilled Chicken and Broccoli Pesto Panini

Total Time:
1 hr 10 min
45 min
5 min
20 min

4 servings

  • Pesto:
  • 1 cup walnuts
  • Kosher salt
  • 2 small heads broccoli, cut into florets (about 3 cups)
  • 1 clove garlic
  • 1 tablespoon honey
  • 1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
  • 1 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Sandwich:
  • 8 slices rustic bread
  • 4 chicken cutlets
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice, from half a lemon
  • 1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved
  • For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.

  • Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.

  • For the sandwich: Preheat a grill pan over medium-high heat.

  • Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.

  • To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.

Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

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