GRILLED CHICKEN PESTO PANINI

In Dessert, Main Dish 252 views

Grilled Chicken Pesto Panini is the ultimate lunch. Ciabatta bread stuffed with grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it’s pressed until perfectly crispy and the cheese is melted and bubbly.

Christmas is tragically finished and New Year’s Eve is in a couple of days. What are we going to do now?! I know all of us are in excursion mode, anticipating the New Year, so I needed to make and post something that would be simple for us to prepare without the entirety of the problem of an excessively convoluted dish or treat. Now and again it’s pleasant to simply get in the kitchen and not need to contemplate certain plans and steps for once. So I chose to take my stylish new panini press out for a test drive and present to you this Grilled Chicken Pesto Panini formula. It’s not much or anything, however it turns out to be my #1 mix of flavors between two slices of barbecued bread. Did I specify the liquefied cheddar?

In case you’re at present on a little occasion get-away from work or school, get together the fixings and check this panini out since, in such a case that you don’t, you’ll be heartbroken. That is not actually a danger or anything, you’ll truly be grieved and tragic in light of the fact that you passed up the chance to eat the best sandwich you’ll at any point eat. I’m not misrepresenting. It’s awesome. On the off chance that you need me, I’ll make panini relentless and wearing warm socks since that is the thing that Santa needs me to do. Much thanks to you, Santa. Much thanks to you.

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We will begin this panini experience by preparing the chicken for the barbecue. Spot the chicken in a bowl and season it with salt, pepper, paprika, granulated onion, granulated garlic, dried oregano and squashed red pepper pieces. Add a bit of oil too to keep it from adhering to the barbecue.

Grilled Chicken Pesto Panini is the ultimate lunch. Ciabatta bread stuffed with grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it’s pressed until perfectly crispy and the cheese is melted and bubbly.

  • PREP TIME 15 mins
  • COOK TIME 25 mins
  • TOTAL TIME 40 mins

Ingredients

For the grilled chicken

  • 1 pound chicken breast cutlets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the panini

  • 1 pound mini tomatoes on the vine
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 ciabatta rolls split
  • 8 slices mozzarella cheese
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For the pesto

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ¼ to ⅓ cup olive oil

For the avocado aioli

  • 1 large egg yolk
  • 2 garlic cloves
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 1 avocado peeled and pitted
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil
  • pinch of salt
  • few grinds of black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
  3. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
  4. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
  5. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
  6. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!
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Notes

yields: 4 sandwiches

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