Loaded Chicken Pesto Panini
Loaded chicken pesto panini with creamy avocado, melty cheese, roasted peppers, arugula, and homemade basil pesto on crispy sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 paninis
- Category: Sandwiches
- Method: Panini Press / Stovetop
- Cuisine: Italian-Inspired
Ingredients
Homemade Basil Pesto
¼ cup extra virgin olive oil
⅓ cup mixed walnuts and pine nuts
½ teaspoon sea salt
1 lemon, juiced
2 handfuls fresh basil leaves
1 tablespoon nutritional yeast
½ teaspoon minced garlic
¼ teaspoon ground black pepper
2 tablespoons water
Panini
2 slices bread of choice
1 tablespoon ghee
3 tablespoons basil pesto
Calabrian peppers, to taste
½ avocado, thinly sliced
1 jar marinated roasted sweet red peppers
2 to 4 slices cheese
4 artichoke hearts, quartered
6 slices deli chicken
1 cup arugula
Fresh cracked black pepper
Sea salt, to taste
Instructions
Make the Basil Pesto
Add olive oil, nuts, sea salt, lemon juice, basil, nutritional yeast, garlic, pepper, and water to a food processor.
Blend until smooth and creamy.
Assemble the Panini
Spread ghee on the outside of each bread slice.
Spread pesto on the inside of one bread slice and Calabrian peppers on the other.
Layer avocado, roasted red peppers, deli chicken, black pepper, cheese, arugula, sea salt, and artichokes onto the bread.
Close the sandwich and place on a heated panini press or skillet.
Cook until the bread is golden brown and the cheese is melted. Serve warm.
Notes
The pesto recipe makes extra and can be refrigerated for up to 5 days.
Freeze leftover pesto in ice cube trays for up to 3 months.
Use mozzarella, provolone, goat cheese, or fontina for different flavor variations.
If you don’t have a panini press, cook in a skillet and press with another heavy pan.
Find it online: https://allrecipesmade.com/loaded-chicken-pesto-panini/
