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    You are in: Home / Recipes / Pressed Chicken-Pesto Melt Recipe
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    Pressed Chicken-Pesto Melt

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Scarlett516's Note:

    A Creole dish from The Grocery restaurant in the Garden District of New Orleans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sun-Dried Tomato Pesto

    Assembly

    Directions:

    1. 1
      SUN-DRIED TOMATO PESTO.
    2. 2
      Lightly pack the tomatoes into a 2 cup measuring up. Cover with very hot water until just immersed. Set aside.
    3. 3
      Use a processor until the garlic cloves are chopped finely.
    4. 4
      Remove the stems from the basil and add the leaves to the food processor. Pulse until no whole leaves remain.
    5. 5
      Add the tomatoes and the liquid they soaked inches Process until smooth.
    6. 6
      Add Parmesan cheese, vinegar, and oil. Process until smooth.
    7. 7
      Preheat a panini-press up to 125°F.
    8. 8
      cut the French bread into 8" lengths. Slice in half lengthwise. Spread the top with sun-dried tomato pesto and spread the bottom with mayonnaise and Creole mustard.
    9. 9
      Layer the chicken breast on the bottom slice of bread. Top with sautéed onion and two slices of provolone cheese. Place top slice of bread.
    10. 10
      Press for about 10 minutes, or until bread is golden and cheese is melted.

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    Nutritional Facts for Pressed Chicken-Pesto Melt

    Serving Size: 1 (453 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1138.1
     
    Calories from Fat 773
    67%
    Total Fat 85.9 g
    132%
    Saturated Fat 26.2 g
    131%
    Cholesterol 151.0 mg
    50%
    Sodium 1904.1 mg
    79%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 6.2 g
    24%
    Sugars 12.4 g
    49%
    Protein 67.2 g
    134%

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