Chicken, Mozzarella, & Kale Pesto Panini
MultiMaker® Flex Press Grill System
$49.99
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Ingredients
- 1 bunch kale, leaves stripped and blanched
- 1 cup fresh basil
- ½ cup olive oil
- ¼ cup Parmesan cheese, grated
- ¼ cup walnuts
- 1-2 cloves garlic
- Salt, to taste
- 1 loaf ciabatta or sourdough bread, sliced
- 2-3 tablespoons butter or oil
- 2 chicken breasts, precooked and sliced
- 1 large tomato, sliced
- 4-6 slices mozzarella cheese
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Instructions
To make pesto, use a food processor or blender to combine kale leaves, basil, and oil and pulse until combined. Add Parmesan, walnuts, garlic, and salt and blend until combined.
Insert Grill Plates into the Flex Press Grill and begin to preheat the Grill.
Assemble the sandwiches by applying pesto to each slice of bread. On one piece of bread, layer on sliced chicken, tomato, and mozzarella on top of pesto and top with the second piece of bread. Brush top of sandwich with oil.
Place sandwiches on bottom side of Grill Plate (two at a time) and pull Lid closed. Cook for 4-5 minutes or until golden brown, crispy, and cheese is melted.
Use tongs to remove from Grill and allow to cool for 1-2 minutes before slicing. Repeat process with remaining sandwiches.
Serve hot and enjoy this quick lunch—presto pesto!
