Pesto Chicken Panini
Megan Land
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
- 1
In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
- 2
In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
- 3
Preheat an oiled grill pan over medium-high heat.
- 4
Grill chicken tenders 5 minutes per side.
- 5
Remove and let rest for 5 minutes.
- 6
Turn the heat down to medium and re-oil the grill pan.
- 7
Place cheese on both halves of bread.
- 8
Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece.
- 9
Top with top half of bread.
- 10
Place onto the grill pan and place a heavy pan on top of the sandwich.
- 11
Grill for 3 minutes per side or until cheese starts to melt.
- 12
Cut into 4 portions and serve.
Source: Diana
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