Chicken Pesto And Olive Panini Recipes

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.

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.

Steps:

• On bottom of both bread pieces brush on olive oil.
• Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
• On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
• On top of spinach place 1/4 of mozzarella. Repeat with other bread.
• Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
• Grill on panini press or Foreman Grill.
• If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

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.