Tangy Basil Pesto Panini
-
5 Mins
Prep Time
-
6 Mins
Cook Time
-
4
Servings
- 563
Calories
- 18g
Fat
- 54g
Carbs
- 48g
Protein
Crohn’s Disease & Ulcerative Colitis
Ingredients
- ½ Avocado, medium sized
- 2 Tbsp Old World Italian Pesto
- ⅛ Tsp Salt
- ½ Tsp Lemon Juice
- 1 French Baguette, cut into 8 equal pieces
- 4 (1 Oz) Slices Mozzarella Cheese, or ½ Cup Shredded Mozzarella Cheese
- 1 Jar (Small) Roasted Red Peppers, sliced (optional)
- 2 Cups Shredded Chicken Breast
- Allergens:
- G Gluten
- D Dairy
- N Nuts
- View Substitutions
-
GGluten:
Gluten-Free Bread
-
DDairy:
Dairy-Free Cheese (such as vegan cheese)
-
NNuts:
Choose a nut-free pesto
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Prepare Pesto Spread In a mixing bowl, mash together half of the avocado, the Old World Italian Pesto, salt, and lemon juice.
3.
Prepare Sandwich Gather 2 slices of the baguette and scoop 2 Tbsp of the above mixture onto one of the bread slices. Smear evenly. On the other half of bread without mixture, layer 1 slice of mozzarella cheese (or 2 Tbsp shredded cheese), ¼ cup of chicken, and 3-4 slices of the roasted red pepper.
4.
Grill Sandwich Place the pesto covered slice on the cheese covered slice, and using a panini press, press the sandwich until crust is golden brown in color, and cheese is melted.
5.
Serve & Enjoy Once the sandwich is melted throughout, carefully remove from the panini press, cut in half, and enjoy! Note: This sandwich can be enjoyed by warming in the oven using the “Broiler” setting, a microwave oven, or it can be enjoyed cold.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Remission Remix
-
Add a Leafy Green
Add a leafy green to your sandwich, like arugula or spinach.
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