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Loaded Chicken Pesto Panini Recipe

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4.3 from 4 reviews

This Loaded Chicken Pesto Panini is a delicious and satisfying dinner option that combines homemade basil pesto, savory organic deli chicken, creamy goat cheese, and fresh veggies like avocado and arugula, all pressed to golden perfection in a panini grill. The recipe includes a vibrant homemade pesto that adds a burst of flavor, making this sandwich both fresh and indulgent.

Ingredients

Homemade Basil Pesto

  • 1/4 cup extra virgin olive oil
  • 1/3 cup nuts (mix of walnuts and pine nuts)
  • 1/2 tsp sea salt
  • 1 lemon, squeezed
  • 2 handfuls fresh basil leaves
  • 1 tbsp nutritional yeast
  • 1/2 tsp minced garlic
  • 1/4 tsp ground pepper
  • 2 tbsp water

Panini

  • 2 slices bread of choice (Organic Rosemary Sourdough used)
  • 1 tbsp ghee (Fourth And Heart recommended)
  • 3 tbsp pesto
  • Calabrian peppers (optional, omit if you don’t like spice)
  • 1/2 avocado, thinly sliced
  • 1 jar marinated roasted sweet red peppers
  • 2-4 slices cheese (goat cheese used)
  • 4 artichokes, quartered
  • 6 slices organic deli chicken
  • 1 cup arugula
  • Fresh cracked pepper, to taste
  • Sea salt, to taste

Instructions

  1. Make the Homemade Basil Pesto: Combine the olive oil, nuts, sea salt, lemon juice, fresh basil leaves, nutritional yeast, minced garlic, ground pepper, and water in a food processor. Pulse until the mixture is smooth and creamy. Store any extra pesto in an airtight container in the fridge for up to 5 days, or freeze in portions using an ice cube tray for up to 3 months.
  2. Prepare the Panini Bread: Spread ghee on the outer sides of both bread slices. On the inner side of one slice, spread 3 tablespoons of the prepared pesto. On the inner side of the other slice, spread Calabrian peppers, if using, to add a spicy kick.
  3. Layer the Fillings: On top of the pesto-spread bread slice, layer the thinly sliced avocado, marinated roasted sweet red peppers, sliced organic deli chicken, quartered artichokes, goat cheese slices, and arugula. Season with fresh cracked pepper and sea salt to taste.
  4. Grill the Panini: Carefully place the assembled sandwich on a preheated panini grill. Press down firmly and cook until the bread is golden and toasted, and the cheese has melted completely, usually about 3 to 5 minutes.
  5. Serve and Enjoy: Remove the panini from the grill, slice if desired, and serve warm for a tasty and hearty meal.

Notes

  • The pesto recipe yields extra that can be stored in an airtight container in the fridge for up to 5 days.
  • For longer storage, divide the pesto into portions using a silicone ice cube tray and freeze for up to 3 months.
  • Calabrian peppers are optional; omit if you prefer a milder sandwich.
  • Use organic and fresh ingredients when possible to enhance flavor and quality.

Find it online: https://cookedbysarah.com/loaded-chicken-pesto-panini-recipe/