‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Sandwiches are such a quick and easy dinner for me. I love paninis and and I’m continually surprised how versatile they are. This was going to be chicken breasts marinated and grilled in pesto then I decided to shred it. I figured that would definitely make this seem different than some of my other paninis annnnnd I wouldn’t have that whole take a bite and the whole chicken breast comes out.
2-3 chicken tenders (or 2 chicken breasts)
1/3 cup prepared pesto
1 tbs grated parmesan
1/2 cup shredded mozzarella, or sliced provolone, or fresh mozzarella
4 slices of bread
Cook the chicken in simmering water until fully cooked, about 10 minutes.
Sprinkle in salt, pepper, and Parmesan, then add the pesto and shred with 2 forks pulling the chicken apart.
Heat a panini press/grill pan/large skillet to medium high heat.
Assemble the sandwiches with sliced tomato and pesto chicken mixture.
Top the sandwiches with cheese.
Grill until toasty and melty on each side…about 3-5 minutes per side.
I love the flavors in this. The tomato is key for keeping the chicken moist. The pesto is a great use for a partial jar. I would normally have used sliced cheese but I had leftover shredded mozzarella and no plan for it, so this worked well.
Paninis need bread that can hold up to what goes inside. I think this nutty one works great. I think the Pesto Chicken Panini is kind of a nod to a lazy-man’s pizza…which makes great panini fillings.
Some of my other fav paninis are: fig and prosciutto panini, bacon & gouda panini with peach compote, and turkey cranberry & brie panini.