P P Pesto Panini Recipes

CHICKEN PESTO PANINI

Steps:

• Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
• Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
• Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

PESTO PANINI WITH FRESH MOZZARELLA AND TOMATO

Steps:

• Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
• Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
• Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
• **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.

PESTO CHICKEN PANINI

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

P. P. (PESTO PANINI)

Steps:

• Preheat the panini press.
• Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.
• Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.
• Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240... or thereabouts... and EAT!

CHICKEN PESTO PANINIS

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

BEEF-PESTO PANINI

Steps:

• Spread 1 side of each bread slice with butter. Spread 1 tablespoon pesto on unbuttered side of 4 bread slices; place buttered sides down in 12-inch skillet or grill pan. Top with beef, cheese and remaining bread slices, buttered sides up.
• Cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with pasta sauce.

CHICKEN PESTO PANINI

Steps:

• Heat closed contact grill 3 to 5 minutes.
• Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
• When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.