We’ve all been there. Wanting to make supper, needing it to be quick but not a tired old sandwich. Get ready for the swanky sammie.
This delicious creation comes from Blue Apron. It came together quickly and had a satisfying crunch when we bit into it. Yum!
PESTO CHICKEN PANINIS
1 1⁄2 lbs chicken breasts, chopped
4 sandwich buns
1⁄3 cup basil pesto
1⁄4 cup grated pecorino cheese
4 ounces fresh mozzarella cheese
2 tablespoons gheeor 2 tablespoonsbutter
1 tablespoon italian seasoning
15 ounces tomato sauce
- Halve the rolls.
- Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
- While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
- Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding), and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle.