Name: Loaded Chicken Pesto Panini Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/4 cup extra virgin olive oil; 1/3 cup nuts (a mix of walnuts and pine nuts); 1/2 tsp sea salt; 1 lemon, squeezed; 2 handfuls fresh basil leaves; 1 tbsp nutritional yeast; 1/2 tsp minced garlic; 1/4 tsp ground pepper; 2 tbsp water; 2 slices organic rosemary sourdough bread; 1 tbsp ghee (such as Fourth And Heart); 3 tbsp homemade pesto; Calabrian peppers (optional, omit if you don’t like spice); 1/2 avocado, thinly sliced; 1 jar marinated roasted sweet red peppers; 2-4 slices goat cheese; 4 artichokes, quartered; 6 slices organic deli chicken; 1 cup arugula; Fresh cracked black pepper, to taste; Sea salt, to taste

Ingredients

For the Homemade Basil Pesto:

1/4 cup extra virgin olive oil
1/3 cup nuts (a mix of walnuts and pine nuts recommended)
1/2 tsp sea salt
Juice of 1 lemon
2 handfuls fresh basil leaves
1 tbsp nutritional yeast
1/2 tsp minced garlic
1/4 tsp ground pepper
2 tbsp water (optional, for consistency)

For the Panini:

2 slices bread of choice (Organic Rosemary Sourdough is ideal)
1 tbsp ghee
3 tbsp prepared pesto
Calabrian peppers (optional, for spice)
1/2 avocado, thinly sliced
1 jar marinated roasted sweet red peppers
2-4 slices cheese (goat cheese recommended)
4 artichoke hearts, quartered
6 slices organic deli chicken
1 cup arugula
Fresh cracked black pepper
Sea salt

Instructions

Step 1: Prepare the basil pesto by combining the olive oil, nuts, sea salt, lemon juice, basil leaves, nutritional yeast, garlic, and ground pepper in a food processor. Pulse until smooth, adding water as needed to reach your desired consistency. Refrigerate any extra pesto in an airtight container for up to 5 days or freeze in an ice cube tray for up to 3 months.

Step 2: Heat your panini press. Spread ghee generously on the outside of each bread slice to help achieve a crispy golden crust.

Step 3: On the inside of one bread slice, spread the pesto evenly. Add Calabrian peppers to the other slice if using.

Step 4: Layer the avocado slices, roasted sweet red peppers, deli chicken, cheese, artichokes, and arugula on one slice of bread. Season with fresh cracked pepper and sea salt to taste.

Step 5: Close the sandwich with the other piece of bread, ghee side out. Place the sandwich in the heated panini press and toast until the bread is golden and crispy and the cheese has melted, about 5 minutes.

Step 6: Remove from press carefully, slice if desired, and serve immediately.

Tips & Variations

If you don’t have a panini press, toast the sandwich in a hot skillet over medium heat for about 2 minutes per side. Cover with a lid to help melt the cheese evenly.

Feel free to substitute turkey or your favorite deli meat in place of chicken for a different flavor.

Swap goat cheese for mozzarella or cheddar depending on your preference.

Adjust spice level by omitting Calabrian peppers if you prefer a milder sandwich.

Use gluten-free bread if needed to accommodate dietary restrictions, though texture may vary.

FAQs

Can I make the pesto ahead of time?

Yes! The homemade pesto keeps well in the fridge for up to 5 days and can also be frozen in ice cube trays for up to 3 months. This way, you can quickly assemble your panini whenever you like.

What if I don’t have a panini press?

You can easily make this panini using a hot skillet. Toast the sandwich for about 2 minutes on each side and cover it with a lid to help melt the cheese thoroughly.