Chicken, Pesto, & Provolone Panini Sandwiches
A Panini press isn’t necessary for these crusty, cheesy hot sandwiches. They can easily be made on the stove-top. Serve with a pasta salad.
8 slices (4-inch x 5-inch x 1/2-inch) crusty artisan bread
2 tablespoons extra virgin olive oil
4 tablespoons purchased basil pesto
4 slices (1 ounce each) provolone cheese
2 medium tomatoes, thinly sliced (1/8-inch)
1/2 Gold'n Plump® Deli Rotisserie Chicken - Original flavor, meat removed and thinly sliced (about 2 cups)
1/4 teaspoon freshly ground pepper
Spread one side of each slice of bread with olive oil.
Turn bread slices over and top each of the 4 slices with 1 tablespoon pesto, 1 slice cheese, and 1/4th of tomato slices, chicken, and pepper. Cover each with 1 slice of remaining bread, olive oil side up.
Cook sandwiches either in a Panini grill for 3 to 4 minutes or two at a time in a large skillet over low heat. Place a heavy skillet on top of the sandwiches to press them down and cook for 5 minutes or until bottoms are browned and crispy. Turn sandwiches over, place the heavy skillet on top again, and cook for 5 more minutes or until browned, crispy, and heated through.
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories530
-
Calories from Fat54%
-
Total Fat32g
-
Saturated Fat10g
-
Total Carbohydrate33g
-
Protein28g
-
Sugars5g
-
Cholesterol85mg
-
Dietary Fiber2g
-
Sodium1,260mg
-
- DAILY VALUE
-
Vitamin A15%
-
Vitamin C13%
-
Calcium25%
-
Iron12%
-
- DIETARY EXCHANGES
-
Starch/Bread1.5
-
Fat5
-
Vegetable1
-
Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-