Italian Grilled Chicken Panini Sandwich
Ingredients
The sandwich
-
4
slices
Sourdough Bread
-
1
lb.
Organic Chicken Breast
-
8
oz.
Provolone Cheese Slices
-
4
tbsp
Fresh Basil Pesto
-
½
cup
Fresh Spinach Leaf
-
½
tbsp
Oregano
-
½
tbsp
Paprika
-
1
tsp
Sea Salt
-
½
tbsp
Black Pepper
-
1
tbsp
Butter
The crushed tomato sauce
-
1
small can
Crushed Tomatoes
-
¼
cup
Grated Parmesan Cheese
-
1
tsp
Red Pepper Flakes
-
1
tsp
Oregano
Instructions
- Preheat the panini grill to high heat.
- In a small pot, combine crushed tomatoes, Parmesan cheese, red pepper flakes, and oregano; cook on medium heat for 5 minutes.
- Butterfly slice the chicken breast and season both sides with sea salt, black pepper, oregano, and paprika.
- Heat a cooking pan to medium/high and add oil; cook the chicken for 4 minutes on each side.
- Layer the sandwich by spreading pesto on one side of the sourdough, adding provolone cheese, tomato sauce, chicken, more provolone, spinach, and then top with more provolone.
- Butter the outside of the sourdough bread.
- Grill the sandwich in the panini press for 4 to 5 minutes.
- Remove from heat, cut in half, and serve hot.
Nutrition Facts (estimated)
Servings
3
Calories
494
Total fat
29.5g
Total carbohydrates
20g
Total protein
29.5g
Sodium
0mg
Cholesterol
0mg
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