Whole-Grain Pasta With “Burnt” Onions and Spinach
Easy Pesto Chicken Panini
With leftover rotisserie chicken or grilled boneless chicken breasts on hand, these delightful sandwiches come together prestissimo!
20
2 servings
Sponsored by:
Ingredients
-
2 (2- to 3-ounce) crusty French rolls
-
olive oil
-
2 tablespoons jarred basil pesto
-
2 ounces Gruyère cheese, sliced
-
6 ounces thinly sliced grilled or roasted chicken
-
1 cup baby arugula leaves
Instructions
- Preheat grill or stovetop griddle pan.
- Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
- Place on grill or griddle. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.
Recipe by Sharon Sanders.
Nutritional Info (per serving)
- Calories 450
- Fat 22g
- Saturated Fat 9g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 10g
- Cholesterol 110mg
- Sodium 470mg
- Potassium 370mg
- Carbohydrates 21g
- Fiber 2g
- Protein 41g
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