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Grilled Chicken and Broccoli Pesto Panini

Grilled Chicken and Broccoli Pesto Panini
PREP TIME
45 min
COOK TIME
20 min
YIELDS
4 servings

The broccoli pesto is an amazing addition to this panini and makes more than enough for the sandwiches. It can be stored in an airtight container for up to 4 days.

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Ingredients

Pesto

1
cup walnuts
Kosher salt
2
small heads broccoli, cut into florets (about 3 cups)
1
clove garlic
1
Tbsp honey
1
tsp lemon zest, plus 1 Tbsp juice from ½ lemon
1
cup extra-virgin olive oil
½
cup freshly grated Parmigiano-Reggiano

Sandwich

8
slices rustic bread
4
chicken cutlets
¼
tsp red pepper flakes
Kosher salt
1
Tbsp extra-virgin olive oil
1
tsp lemon juice, from ½ lemon
1
- 2 large beefsteak tomatoes, sliced into thick rounds and halved
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Directions

Step 1

Preheat the oven to 350ºF. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.

Step 2

Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.

Step 3

Preheat a grill pan over medium-high heat.

Step 4

Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.

Step 5

To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.

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