Grilled Chicken and Broccoli Pesto Panini

cfcd570295ad11e29f5b22000a1fbc74_6

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

Serves: 2

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!

Happy Eating!

Advertisements

One thought on “Grilled Chicken and Broccoli Pesto Panini

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s