Photo: Pesto Chicken Panini Recipe
Ingredients
- 1 (16-ounce) package chicken tenders, rinsed and patted dry
- 1/2 cup prepared pesto
- 1/2 cup mayonnaise
- 1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
- 4 slices pre-sliced mozzarella
- 1 cup baby arugula or spinach, rinsed and patted dry
- 2 tomatoes, sliced
- 15 fresh basil leaves
Directions
In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
Cut into 4 portions and serve.
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By lovetocook1307
on March 22, 2013
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Yum!!! My four year old and my husband both loved it. It will be a staple at our home from now onwards due to its simplicity. Had just the basil in my house, but I am sure it would have been just as great with arugula and spinach too. Added some freshly cracked black pepper as we like it a bit spicy. Thanks Sandra for yet another fabulous recipe.
By fmcdowel
on November 16, 2012
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Simply a great, easy to make recipe. Fresh pesto really takes this to the next level.
By Lazy_Daze
Kalispell, Montana
on August 31, 2012
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She's done it again! For an informal summer supper, this was perfect.
Read all 34 reviews