Pressed Chicken-Pesto Melt
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Sun-Dried Tomato Pesto
- 473.18 ml sun-dried tomatoes, julienned
- 20 garlic cloves, minced
- 226.79 g fresh basil
- 473.18 ml parmesan cheese, grated
- 118.29 ml balsamic vinegar
- 236.59 ml olive oil
-
Assembly
- French bread
- sun-dried tomato pesto
- mayonnaise
- creole mustard
- 4 boneless skinless chicken breast halves, grilled
- 1 sweet onion, sliced and sauteed
- 8 slice provolone cheese
directions
- SUN-DRIED TOMATO PESTO.
- Lightly pack the tomatoes into a 2 cup measuring up. Cover with very hot water until just immersed. Set aside.
- Use a processor until the garlic cloves are chopped finely.
- Remove the stems from the basil and add the leaves to the food processor. Pulse until no whole leaves remain.
- Add the tomatoes and the liquid they soaked inches Process until smooth.
- Add Parmesan cheese, vinegar, and oil. Process until smooth.
- Preheat a panini-press up to 125°F.
- 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.
- 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.
- Press for about 10 minutes, or until bread is golden and cheese is melted.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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