Pesto Chicken and Arugula Panini
photo by Redsie
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 French rolls
- 2 tablespoons basil pesto
- 6 ounces grilled chicken, thinly sliced
- 2 ounces gruyere cheese, sliced
- 1 cup arugula leaf
directions
- Preheat panini press or stovetop griddle pan.
- Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
- Brush outsides of buns lightly with oil.
- Spread cut sides of buns with pesto.
- Top one side of each bun with chicken, cheese and arugula. Close buns.
- Place on panini press or griddle. Cover with grill top or grill press.
- Grill 2-3 minutes on each side or until golden and cheese starts to melt.
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Reviews
-
This recipe was perfect! As sandwiches go they don't get any better than this. The flavors blended together beautifully. I used leftover grilled chicken (warmed to room temp before making the sandwich) and store-bought pesto. The store did not have French rolls, so I used a baguette and sliced it into 6 inch pieces for each sandwich. I used a non-stick skillet and weighed down the top of the panini by placing another skillet and two large cans on top. I think the only thing that could make this recipe better is to use homemade pesto, which I will definitely do next time. Thank you so much for posting this. This will become a regular in our house.
RECIPE SUBMITTED BY
Stacee R.
United States