Today’s post comes from the inspiration of leftovers – whether you use grilled chicken, cured deli meats, shredded pork or leftover beef, leftover meat always makes a great sandwich when you throw in fresh and creative ingredients. In this panini, I used grilled skinless chicken, home-made broccoli and garlic pesto, sliced beefsteak tomato and mozzarella cheese on toasted rye bread.
Grilled Chicken and Broccoli Pesto Panini
1 whole boneless chicken breast, grilled and shredded
6 slices beefsteak tomato (or any larger tomato)
1 fresh broccoli stock
3 cloves garlic
4 slices fresh mozzarella cheese
1/4 cup olive oil
pinch of salt
1 teaspoon chopped dill weed
salt and pepper to taste
1. In a small saucepan, boil broccoli for 3 minutes – you want it slightly cooked, but still hard enough that the pesto won’t be mushy.
2. Drain, and in a food processor combine the broccoli, garlic, dill weed, and pinch of salt.
3. Blend on low, slowly adding in olive oil until all ingredients are combined into a spreadable texture.
4. On your rye bread, spread pesto on both sides and top each sandwich with 2 slices of mozzarella cheese, 3 slices of tomato, grilled chicken, and salt and pepper to your taste.
5. If you have a panini press, grilled for 3 minutes. If not, heat up sandwiches in a skillet on medium heat, and sit a large plate (or anything heavy) on top of the sandwich to weigh it down and give it some char.
6. Cut in half, and serve!