Pesto Piccante Provolone Panini Recipes
PESTO PICCANTE PROVOLONE PANINI
Aged to perfection, our piccante provolone kicks this classic Italian sandwich up a notch. Paired with pesto, it makes the perfect panini and will quickly become a family favorite.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Cut the ciabatta roll into two slices and spread butter across each side. Toast in a skillet over medium-high heat.
- Top each slice of bread with the prepared pesto sauce, slices of Dietz & Watson Provolone, tomato, and artichokes.
- Place in the skillet or in a panini press for 2 to 3 minutes, gently pressing the slices together.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 23.3 g, Cholesterol 69.8 mg, Fat 47.8 g, Fiber 4 g, Protein 22 g, SaturatedFat 20 g, Sodium 1111.6 mg, Sugar 1 g
PESTO CHICKEN PANINI
Steps:
- In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
- In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
- Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
- Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
- Cut into 4 portions and serve.
PESTO PICCANTE PROVOLONE PANINI
Aged to perfection, our piccante provolone kicks this classic Italian sandwich up a notch. Paired with pesto, it makes the perfect panini and will quickly become a family favorite.
Provided by Dietz & Watson
Categories Dietz & Watson
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Cut the ciabatta roll into two slices and spread butter across each side. Toast in a skillet over medium-high heat.
- Top each slice of bread with the prepared pesto sauce, slices of Dietz & Watson Provolone, tomato, and artichokes.
- Place in the skillet or in a panini press for 2 to 3 minutes, gently pressing the slices together.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 23.3 g, Cholesterol 69.8 mg, Fat 47.8 g, Fiber 4 g, Protein 22 g, SaturatedFat 20 g, Sodium 1111.6 mg, Sugar 1 g
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- Place all the veggies in a large bowl. Drizzle lightly with olive oil until coated. Grill veggies on an outdoor or indoor grill. The timing I find works for me is 8-10 minutes per side for the peppers, 4-5 minutes per side for the zucchini, 5-6 minutes per side for the portobello mushrooms, and the same for the onions. Use your judgement based on your grill and how toasty you like your veggies!
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- Preheat the oven to 325ºF. Line a baking sheet with parchment paper and arrange the tomato slices in an even layer. Drizzle with olive oil, season with salt and pepper, and sprinkle evenly with the crushed garlic. Bake until the tomatoes have released a lot of their moisture and are beginning to brown slightly, about 65 minutes.
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