Pesto & Roasted Red Pepper Panini

THIS sandwich is what’s for dinner! Or lunch depending on how you make it. Add grilled chicken for dinner, or slices of organic turkey deli- meat for lunch. Vegetarian? No problem, add extra bell peppers slices and some button or portabella mushrooms. Either way you make it it’s delicious!

Pesto & Roasted Red Pepper Panini
 
Ingredients
  • 2 organic red bell peppers roasted
  • 1 loaf sourdough bread
  • olive oil based mayonnaise
  • 2 organic chicken breasts (or Organic turkey deli meat with no added nitrates, such as Organic Prairie)
  • Mushrooms, portabella or button (*Vegetarian option)
  • Pesto, store bought or homemade
Instructions
  1. Pre-heat oven to 350 degrees. Coat chicken breasts with olive oil & a pinch of salt and pepper. Bake for 40 minutes. Remove from oven & slice.
  2. Roast the bell pepper until it's skin bubbles. Approximately 10 minutes. Remove from oven and place in an airtight container or baggie for 5 minutes. Remove from container and remove skin. Slice bell pepper into strips and set aside.
  3. Combine pesto ingredients in food processor and process until almost smooth or use store bought pesto
  4. Take two slices of sourdough bread -on one side smear about a tablespoon of spinach pesto on the other slice of bread spread a very thin layer of mayo. Add slices of bell peppers, chicken & mozzarella cheese and sandwich!
  5. Place sandwich on a baking sheet & in the oven for about 10 or until the cheese has melted & the bread is golden brown. To make this true Panini style place a heavier pan or pot on top of the sandwiches to "smooth" it into Panini perfection!

I love pesto, but fresh basil can get horribly expensive! A few years ago, my boyfriend’s mom told me that she uses spinach instead of basil to make pesto, and I have done it that way ever since. If I have fresh basil around I will add it. Sometimes I even use a Tbsp of dried basil, just to give it that zip it needs.

Spinach & Walnut Pesto Ingredients

Ingredients

  • 3 cups organic baby spinach
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 2 tbsp walnuts
  • 1/4 cup organic parmesan cheese
  • salt & pepper to taste
  • dried or fresh basil (optional)

Instructions

  1. Combine all ingredients in a food processor and blend until smooth.
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http://www.eatwelladventureoften.com/pesto-roasted-red-pepper-panini/

 

2 thoughts on “Pesto & Roasted Red Pepper Panini

  1. Cafe Mundi in East Austin made a wonderful sandwich, which they called “Roasted Red”. They roasted red peppers and onions in a low heat oven (about 250 degrees) for several hours.. They put the mixture on a foccacia bread with a spicy mayonnaise. They toasted the bread and put lettuce and tomatoes over the roasted onions and peppers. They served it with fresh salsa and tortilla chips.

    The restaurant closed, but I don’t if they reopened somewhere else in Austin.

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