Name: Chicken Pesto Panini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 8 slices sourdough bread; 16 thinly sliced provolone cheese; 16 thinly sliced oven roasted chicken breast; 1 cup basil pesto; 1 cup mayonnaise; 1 cup sun dried tomatoes, packed in oil; 1/2 cup extra virgin olive oil; 4 cups packed organic spinach; kosher salt to taste

Chicken Pesto Panini

Print Recipe

Author: Roni Proter
Prep Time: 10
Cook Time: 5
Total Time: 15
Yield: 4 1x

Ingredients

Units Scale

8 slices sourdough bread
16 thinly sliced provolone cheese
16 thinly sliced oven roasted chicken breast
1 cup basil pesto
1 cup mayonnaise
1 cup sun dried tomatoes, packed in oil
1/2 cup extra virgin olive oil
4 cups packed organic spinach
kosher salt to taste

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Instructions

Heat your griddle pan to medium heat
In a small mixing bowl combine the basil pesto and the mayonnaise and stir to combine
Brush one side of the sourdough bread lightly with olive oil and place oil side down on the griddle pan
Brush the other side with the pesto may mixture
Layer with a slice of provolone, two slices of chicken, a few sun dried tomato slivers and half a cup of spinach
Brush the other side of the sourdough bread with the pesto mayo mixture and a slice of cheese and place cheese side down on top of the sandwich
Brush the other side of the bread with olive oil, then use the other cast iron skillet to press down on the sandwich
Allow to cook for about 2 minutes, flip, press down with the cast iron and continue to cook for another 1-2 minutes or until the cheese melts
Repeat to make the remaining sandwiches and serve

Find it online: https://dinnerreinvented.com/recipes/chicken-pesto-panini/