Hands-on Time
38 Mins
Total Time
50 Mins
Yield
Serves 4

Sauteed chicken topped with homemade pesto and provolone cheese between ciabatta bread gives Tuscan Pesto Chicken Panini its Italian twist.

How to Make It

Step 1

Cut bread in half horizontally.

Step 2

Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Step 3

Combine basil, garlic, pine nuts, olive oil, water, 1/4 ­teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.

Step 4

Cut bell pepper into quarters; discard seeds and ­membranes. Arrange pepper quarters on ­bottom half of bread. Top with provolone cheese and sliced chicken. Spread basil mixture on cut side of top half of bread; place on sandwich. Cut sandwich crosswise into 4 equal portions.

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