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–+ servings
Loaded Chicken Pesto Panini

Savory Loaded Chicken Pesto Panini for Quick Gourmet Bliss

Indulge in a Loaded Chicken Pesto Panini bursting with flavors, perfect for a quick gourmet lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 paninis
Course: Lunch
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1/2 cup Extra Virgin Olive Oil Substitute with avocado oil if desired.
  • 1/4 cup Walnuts Essential for texture; can substitute with cashews or almonds.
  • 1/4 cup Pine Nuts
  • 1 teaspoon Sea Salt Fine sea salt recommended.
  • 2 tablespoons Lemon Juice Fresh lemon juice preferred.
  • 1 cup Fresh Basil Leaves Can substitute with arugula.
  • 3 tablespoons Nutritional Yeast Omit if not available.
  • 2 cloves Minced Garlic Fresh is best.
  • 1 pinch Ground Pepper
For the Panini
  • 2 slices Organic Rosemary Sourdough Gluten-free bread can be substituted.
  • 2 tablespoons Ghee Can be replaced with butter or vegan butter.
  • 4 slices Calabrian Peppers Omit for a milder flavor.
  • 1 medium Avocado May substitute with guacamole.
  • 1/4 cup Marinated Roasted Sweet Red Peppers Fresh red peppers can be used instead.
  • 1/2 cup Cheese (Goat Cheese) Mozzarella or dairy-free options can be used.
  • 1/2 cup Artichokes Jarred or canned work well.
  • 6 ounces Organic Deli Chicken Turkey or grilled tofu can be substituted.
  • 1 cup Arugula Spinach can be an alternative.
  • 1 pinch Fresh Cracked Pepper
  • 1 pinch Sea Salt

Equipment

  • Food processor
  • Panini Press or Skillet

Method
 

Prepare the Pesto
  1. In a food processor, combine olive oil, walnuts, pine nuts, sea salt, lemon juice, fresh basil leaves, nutritional yeast, minced garlic, and a pinch of ground pepper. Blend until smooth and creamy.
Assemble the Sandwich
  1. Spread ghee on one side of each slice of bread. On the non-ghee sides, layer pesto, Calabrian peppers on one slice, and on the other slice, layer avocado, marinated sweet red peppers, deli chicken, cheese, arugula, and artichokes. Sprinkle cracked pepper and sea salt before closing the sandwich.
Grill the Panini
  1. Preheat your panini press or a skillet. Grill the assembled panini in the press or skillet until the bread is golden brown and crispy, about 5 minutes in the press or 2-3 minutes per side in a skillet.
Serve and Enjoy
  1. Remove the panini from heat, let it rest for a minute, then slice in half to serve warm.

Nutrition

Serving: 1paniniCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Store any leftover panini in an airtight container for up to 3 days. Reheat for the best texture.

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