Chicken & Pesto Panini
Grilled chicken tenders loaded onto toasted sourdough with all your favorite sandwich toppings. Use gluten-free bread if needed.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 5
Ingredients
- 1 lb1 lb1 lb Pastured Chicken Tenders - US Wellness Meats
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- .25 tsp.25 tsp.25 tsp Paprika
- .25.25.25 Black Pepper
- 1 tsp1 tsp1 tsp Sea Salt, fine
- 111 Basil Pesto, jar (You can use your favorite homemade pesto)
- 888 Gluten-Free Bread, slices Sourdough Bread (Use if needed)
- 555 Provolone Cheese, slices
- 111 Tomato, sliced
- 111 Roasted Red Pepper, jar (Make sure the peppers are not in vinegar.)
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1 bunch1 bunch1 bunch Potato Chips, ((optional))
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small bowl combine the garlic powder, onion powder, paprika, black pepper, and the sea salt.
- Add the chicken tenders to a large bowl, then add the spice mix to them. Mix well making sure all the chicken tenders are coated in some of the spice mix.
- Pre-heat the grill to 400u00b0F then lightly toast both sides of the sourdough bread. Once they are toasted set them aside.
- Grill the chicken tenders until they are no longer pink and the juices run clear, about 8-10 minutes, flipping them 3-4 minutes per side.
- Group the chicken tenders in groups of two, then place one slice of the provolone cheese on top of the two chicken tenders. Once the cheese has melted remove the tenders from the grill.
- Spread 1-2 tbsp of the pesto onto a slice of sourdough bread.
- Place two chicken tenders onto the top of the pesto coated slice of bread.
- Top with the roasted red peppers, lettuce and tomato.
- Drizzle the sandwich with olive oil, then add the top slice of sourdough.
- Slice in half and enjoy with potato chips (you can put them into the sandwich for a nice crunch).
Build the panini
Notes
You can use boneless skinless chicken thighs instead of chicken tenders.
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About This Recipe
Show nutritional information
Coconut Free Entrées GAPS Gluten Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 155 |
| Fat: | 5 g |
| Carbohydrates: | 5 g |
| Protein: | 22 g |
| Cholesterol: | 52 g |
| Sodium: | 551 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Chicken & Pesto Panini”
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this is my ideal summer sammie!!!
Love a good sandwich.