So, I made this sandwich a way long time ago and realized I never posted it! I came up with the quasi - recipe when I was trying to figure out what to do with my remaining Roasted Red Pepper & Pesto Chicken Salad. I love the chicken salad on it’s own but wanted to find some other way to mix up the recipe. That’s when this sandwich was born. I made it for me and my husband and we both enjoyed them! This can be a lunch or dinner item. Packed with protein, complex carbs, fiber, some calcium, and vitamins, including B vitamins and vitamin K this one sandwich packs a nutritional punch! The pesto and roasted red peppers keep this sandwich moist and full of flavor and adding the melty mozzarella takes it up another few notches. I always remind clients and friends to not overthink meals. If you can get three out of the five food groups at a meal, excellent! The sandwich can be easily overlooked, but if we take a closer look at this guy, we see that you get the “3 out of the 5” in just this one item! Whole grains, dairy, and meat are all here. Plus there are just a few little veggies snuck in there as well! The next time you toss together my Seven Ingredient Roasted Red Pepper & Pesto Chicken Salad, make sure to plan for this grilled panini with some of the leftovers. It won’t disappoint!
PESTO CHICKEN PANINI
2 slices hearty whole grain bread (my go-to’s are Dave’s Killer Bread, Seeduction bread from Whole Foods, and Flax & Chia Seed bread from Central Market)
1/4 - 1/2 cup of my prepared Roasted Red Pepper & Pesto Chicken Salad
3 thin slices of mozzarella cheese (you could also sprinkle on shredded, if desired (about 1/4 cup shredded)
About 3/4 cup fresh spinach
Lightly toast the two slices of bread.
Preheat a panini press or heat a small skillet oiled with about 1 teaspoon of butter over medium heat.
Place prepared chicken salad on one of the slices of toasted bread.
4. Lay mozzarella slices over the chicken (or sprinkle if using shredded
5. Top mozzarella with fresh spinach leaves.
6. Make sure your skillet or panini press is preheated and top the layered ingredients with other slice of bread.
7. Place sandwich in panini press, press down and cook until the mozzarella cheese is softened and melty and the bread is crispy.
8. Serve and enjoy!