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Loaded Chicken Pesto Panini

Loaded Chicken Pesto Panini

Enjoy a Loaded Chicken Pesto Panini, a gourmet sandwich filled with pesto, chicken, and fresh vegetables, perfect for lunch or brunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 1 minute
Total Time 21 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto
  • 1/2 cup Extra Virgin Olive Oil Substitute with avocado oil for a different flavor.
  • 1/4 cup Nuts (Walnuts/Pine Nuts/Mix) Use almonds if preferred.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 2 tablespoons Lemon Juice Freshly squeezed juice is recommended.
  • 2 cups Fresh Basil Leaves Can substitute with spinach for a milder taste.
  • 1/4 cup Nutritional Yeast Omit if dairy is acceptable.
  • 2 cloves Minced Garlic Fresh garlic recommended for best results.
  • 1 pinch Ground Black Pepper Use white pepper for a milder flavor.
  • Water Adjusts the consistency of the pesto; use as needed.
Panini Ingredients
  • 4 slices Bread (Rosemary Sourdough) Any sturdy bread can be substituted.
  • 1 tablespoon Ghee (or Butter) Regular butter can be used.
  • 1 cup Pesto (Homemade or Store-Bought) Homemade is preferred for freshness.
  • 1 tablespoon Calabrian Peppers Optional; substitute with sun-dried tomatoes.
  • 1 ripe Avocado Substitute with hummus for a different texture.
  • 1/2 cup Marinated Roasted Sweet Red Peppers Any roasted peppers can work.
  • 8 ounces Organic Deli Chicken Substitute with turkey or grilled vegetables for a vegetarian option.
  • 4 slices Goat Cheese Use mozzarella or cheddar as alternatives.
  • 1/2 cup Artichoke Hearts Canned or jarred are convenient.
  • 1 handful Fresh Arugula Can be swapped for spinach or kale.
  • Fresh Cracked Pepper & Sea Salt To taste.

Equipment

  • food processor
  • Panini Press

Method
 

Pesto Preparation
  1. In a food processor, combine the olive oil, nuts, sea salt, lemon juice, basil leaves, nutritional yeast, minced garlic, and ground black pepper. Pulse until smooth. If too thick, add water gradually until desired consistency is reached.
  2. You can refrigerate the homemade basil pesto for a few days or freeze it for longer storage.
Prepare the Panini
  1. Spread ghee on the outer sides of the rosemary sourdough bread slices. On the other side of two slices, generously spread the homemade basil pesto. Add sliced Calabrian peppers if desired.
  2. Layer the fillings starting with sliced avocado, followed by marinated roasted sweet red peppers, organic deli chicken, goat cheese, artichoke hearts, and fresh arugula.
Grill the Panini
  1. Preheat the panini press or grill pan to medium heat. Place the assembled panini, ghee-side down, onto the grill surface.
  2. Cook for about 4-5 minutes until golden brown and crispy.
Serving
  1. Remove the panini from heat, allow to rest for about one minute, slice in half, and serve warm.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 27gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 950mgPotassium: 550mgFiber: 6gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3.5mg

Notes

For best results, layer ingredients thoughtfully and consider using homemade pesto for freshness. Leftovers can be reheated in a panini press or grill pan for optimal texture.

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