{"id":12179,"date":"2015-04-12T23:08:07","date_gmt":"2015-04-12T23:08:07","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=12179"},"modified":"2019-01-25T14:39:53","modified_gmt":"2019-01-25T14:39:53","slug":"chicken-pesto-panini","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2015\/04\/12\/chicken-pesto-panini\/","title":{"rendered":"Chicken Pesto Panini"},"content":{"rendered":"

We bought a panini maker<\/a>a few years ago and the boys have enjoyed it for turkey and cheese sandwiches.<\/p>\n

Tonight I decided to try a recipe<\/a> I had saved on Pinterest.<\/p>\n

\"15947901490_f4e2cc302c_b\"<\/p>\n

I used smoked gouda instead of mozz- and I marinated the chicken in Avocado oil and kirkland seasoning <\/a> When I say I love this stuff I mean I love this stuff.<\/p>\n

Here is the original recipe<\/p>\n

Write a review
\nSave Recipe
\nPrint
\nPrep Time
\n15 min
\nCook Time
\n25 min
\nTotal Time
\n40 min
\nFor the grilled chicken<\/p>\n

1 pound chicken breast cutlets
\n 1 tablespoon olive oil
\n 1 teaspoon salt
\n 1 teaspoon black pepper
\n \u00bd teaspoon granulated garlic
\n \u00bd teaspoon granulated onion
\n \u00bd teaspoon paprika
\n \u00bd teaspoon dried oregano
\n \u00bd teaspoon crushed red pepper flakes<\/p>\n

For the panini<\/p>\n

1 pound mini tomatoes on the vine
\n 1 tablespoon olive oil
\n \u00bd teaspoon salt
\n \u00bd teaspoon black pepper
\n 4 ciabatta rolls, split
\n 8 slices mozzarella cheese<\/p>\n

For the pesto<\/p>\n

2 cups fresh basil leaves
\n 2 garlic cloves
\n \u00bc cup grated parmesan cheese
\n \u00bc cup pine nuts
\n \u00bd teaspoon salt
\n \u00bd teaspoon pepper
\n 1 tablespoon fresh lemon juice
\n \u00bc to \u2153 cup olive oil<\/p>\n

For the avocado aioli<\/p>\n

1 large egg yolk
\n 2 garlic cloves
\n 2 teaspoons fresh lemon juice
\n \u00bd teaspoon dijon mustard
\n 1 avocado, peeled and pitted
\n \u00bc cup olive oil
\n 3 tablespoons vegetable oil
\n pinch of salt
\n few grinds of black pepper<\/p>\n

Instructions<\/p>\n

Preheat oven to 375\u00b0F.
\n Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
\n Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
\n To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
\n To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
\n To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!<\/p>\n

Notes<\/p>\n

yields: 4 sandwiches<\/p>\n","protected":false},"excerpt":{"rendered":"

We bought a panini makera few years ago and the boys have enjoyed it for turkey and cheese sandwiches. Tonight I decided to try a recipe I had saved on Pinterest. I used smoked gouda instead of mozz- and I marinated the chicken in Avocado oil and kirkland seasoning When I say I love this stuff I mean I love this stuff. Here is the original recipe Write a review Save Recipe Print Prep Time 15 min Cook Time 25 min Total Time 40 min For the grilled chicken 1 pound chicken breast cutlets 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon black pepper \u00bd teaspoon granulated garlic \u00bd teaspoon granulated onion \u00bd teaspoon paprika \u00bd teaspoon dried oregano \u00bd teaspoon crushed red pepper flakes For the panini 1 pound mini tomatoes on the vine 1 tablespoon olive oil \u00bd teaspoon salt \u00bd teaspoon black pepper 4 ciabatta rolls, split 8 slices mozzarella cheese For the pesto 2 cups fresh basil leaves 2 garlic cloves \u00bc cup grated parmesan cheese \u00bc cup pine nuts \u00bd teaspoon salt \u00bd teaspoon pepper 1 tablespoon fresh lemon juice \u00bc to \u2153 cup olive oil For the avocado aioli 1 large egg yolk 2 garlic cloves 2 teaspoons fresh lemon juice \u00bd teaspoon dijon mustard 1 avocado, peeled and pitted \u00bc cup olive oil 3 tablespoons vegetable oil pinch of salt few grinds of black pepper Instructions Preheat oven to 375\u00b0F. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy! Notes yields: 4 sandwiches<\/p>\n","protected":false},"author":4,"featured_media":12180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-12179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2015\/04\/15947901490_f4e2cc302c_b.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/12179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=12179"}],"version-history":[{"count":1,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/12179\/revisions"}],"predecessor-version":[{"id":12181,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/12179\/revisions\/12181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/12180"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=12179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=12179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=12179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}