Tubbys Pesto Panini Recipes

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TURKEY PESTO PANINI



Turkey Pesto Panini image

Provided by Joanna Cismaru

Time 15m

Number Of Ingredients 6

2 large pieces of focaccia (cut in half or 4 slices of your favorite bread)
1/4 pound turkey cold cuts
2 roasted red peppers
1 to mato (sliced)
4 tablespoons basil pesto
2 slices cheddar cheese

Steps:

  • Heat panini maker.
  • Spread pesto on each slice of bread. Top two of the slices of bread with turkey, roasted red pepper, tomato slices, and cheddar cheese. Top with other slice of bread.
  • Grill on a Panini maker for about 3 minutes or until grill marks form and the cheese has melted.

PESTO PANINI WITH FRESH MOZZARELLA AND TOMATO



Pesto Panini with Fresh Mozzarella and Tomato image

Pesto Panini with Fresh Mozzarella and Tomato. A toasted buttery panini with basil pesto, melted fresh mozzarella cheese, and juicy tomatoes.

Provided by Modern Honey

Categories     Lunch or Dinner

Time 11m

Number Of Ingredients 6

12 Slices Bread ((sourdough, ciabatta, focaccia, or white bakery bread))
1 cup Pesto *
2 large Tomatoes ((sliced into 1/4" slices))
(1) 16-ounce ball Fresh Mozzarella Cheese
Salt
Butter

Steps:

  • Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
  • Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
  • Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
  • **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.

TUBBY'S PESTO PANINI



Tubby's Pesto Panini image

This sandwich is tasty for lunch or dinner. I experimented and came up with it one night when I wanted to make something quick, easy, and tasty for my girlfriend who loves pesto sauce. Enjoy!

Provided by Tim D

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 36m

Yield 2

Number Of Ingredients 11

¼ cup packed fresh basil leaves
¼ cup olive oil
4 cloves garlic, minced
2 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 skinless, boneless chicken breast halves
2 tablespoons creamy Caesar salad dressing
6 (1/4 inch thick) slices Italian bread with sesame seeds (also known as Scali)
½ cup shredded iceberg lettuce
2 thin slices smoked mozzarella

Steps:

  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Place basil, oil, garlic, Romano cheese, oregano, and pepper into a blender. Blend on high until smooth, adding additional oil if necessary, about 30 seconds.
  • Grill chicken until juices run clear, about 5 minutes per side. Do not turn off grill.
  • Spoon 1 tablespoon of Caesar dressing onto 2 slices of bread. Top each with lettuce, and an additional slice of bread. Spread the second slice of bread thickly with the pesto. Top each sandwich with a cooked chicken breast, a slice of smoked mozzarella, and the remaining bread.
  • Grill sandwiches until the cheese is melted, and the bread is toasted, about 3 minutes per side.

Nutrition Facts : Calories 586.7 calories, Carbohydrate 20 g, Cholesterol 84.9 mg, Fat 41.5 g, Fiber 1.8 g, Protein 32.5 g, SaturatedFat 8.8 g, Sodium 522.5 mg, Sugar 0.7 g

CHICKEN PESTO PANINI



Chicken Pesto Panini image

In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

Provided by Liv Dansky

Categories     Healthy Chicken Sandwich Recipes

Time 30m

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon ground pepper
4 chicken breast cutlets (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ cup refrigerated basil pesto
4 whole-grain sandwich thins
2 cups loosely packed baby arugula
4 jarred roasted red pepper strips, drained and patted dry
5 ounces fresh mozzarella cheese, sliced
Cooking spray

Steps:

  • Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
  • Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
  • Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

Nutrition Facts : Calories 474.3 calories, Carbohydrate 30.6 g, Cholesterol 105.5 mg, Fat 20.9 g, Fiber 5.6 g, Protein 41 g, SaturatedFat 6.3 g, Sodium 808.1 mg, Sugar 3.2 g

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