Got it, Cook it: Chicken Pesto Panini Sandwich

Saturday, March 29, 2014

Chicken Pesto Panini Sandwich

I know that a sandwich may not really be a recipe, however, maybe you need some inspiration. Chicken pesto, mozzarella, arugula and tomatoes make a fantastic grilled sandwich, and I just needed to share.

I usually have some sort of cooked, rotisserie chicken in my fridge, or freezer.
I buy a roast chicken from Costco every time we go there.
Every time.
For a very good reason, for $4.99 it's the best deal around, and I use the chicken carcass regularly to make my own stock for the freezer (here's my recipe and technique Chicken Stock. Best, Easy, Homemade). If we don't eat the chicken the day we bought it, then I use latex gloves to tear the meat from the bones and save it for another use, usually adding to soups, sandwiches or enchilada type dishes. If you need inspiration there's more ideas for a roast chicken at the bottom of this posting.

Makes 2 big sandwiches
Ingredients

1 Tbsp pesto
1 1/2 cup rotisserie chicken, cubed
2 sliced tomatoes, drained on a paper towel to remove some of the moisture
1 cup mozzarella shredded
1-2 cup spinach or arugula
4 slices sourdough bread
Butter, or olive oil
Salt and Pepper

Mix the cubed, or shredded chicken with the pesto sauce. Add a bit of salt and pepper.

Heat your panini maker, or a frying pan to medium low heat, add the bread (butter or olive oil side down) add the cheese, top with freah arugula or spinach, then chicken pesto mixture, sliced tomatoes, more cheese and topped with more bread. Close the panini maker and grill for about 5 minutes. If using a fry pan, use a heavy dish to hold the sandwich down, and carefully flip to grill the other side.

*Remember, you need cheese on both sides of the bread to make sure you "glue" the sandwich together.