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Chicken Pesto Panini

Amy Barnes puts a California twist on a great tasting sandwhich & a tasty option - sun flower kernesls - in the Pesto!


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CHICKEN PESTO PANINI
Serves 4
PANINI INGREDIENTS
1 focaccia bread, quartered
1/2 cup basil pesto (see recipe below)
1 cup cooked chicken, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1 cup Monterey Jack cheese, shredded
BASIL PESTO SAUCE INGREDIENTS
2/3 cup basil leaves, packed, coarsely chopped
1/3 cup Parmesan cheese, grated
1/3 cup olive oil
2 TBSP pine nuts or sunflower kernels
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, peeled
PREPARATION
1. Make the Pesto: In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.
2. For the Panini:
2a. Preheat a panini grill.
2b. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer the bottom halves with equal amounts of chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
2c. Grill the panini for 5 minutes in the preheated grill or until the focaccia bread is golden brown and the cheese is melted.

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