GRILLED CHICKEN PESTO PANINI
Grilled Chicken Pesto Panini is that the ultimate lunch. Ciabatta bread full of grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it's pressed until perfectly crispy and therefore the cheese is melted and bubbly.
If you’re currently on a touch holiday vacation from work or school, gather up the ingredients and provides this panini a try because if you don’t, you’ll be sorry.
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| GRILLED CHICKEN PESTO PANINI |
The great thing a few panini is that you simply can stuff and fill them with all types of various ingredients. Yyou actually don’t need a recipe, per say, but rather you'll just accompany the flow and see what you've got available . As long as you set some cheese in there, you’ll be good to travel . The sky’s the limit. Plow ahead and make some masterpieces!
If you’re trying to find a fast and straightforward lunch, I highly recommend this recipe. You don’t need to undergo the difficulty of creating your own pesto and aioli either, if you don’t have the time, just use store bought pesto and blend mayo with mashed avocado and call it each day .
INGREDIENTS :
For the grilled chicken:
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound chicken breast cutlets
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
For the panini:
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound mini tomatoes on the vine
- 4 ciabatta rolls, split
- 8 slices mozzarella cheese
For the pesto:
- 2 cups fresh basil leaves
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh lemon juice
- ¼ cup grated parmesan cheese
- ¼ cup pine nuts
- 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 :
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- 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!
