The broccoli pesto is an amazing addition to this panini and makes more than enough for the sandwiches. It can be stored in an airtight container for up to 4 days.
Directions for: Grilled Chicken and Broccoli Pesto Panini
Ingredients
Pesto1 cup walnuts
Kosher salt
2 small heads broccoli, cut into florets (about 3 cups)
1 clove garlic
1 Tbsp honey
1 tsp lemon zest, plus 1 Tbsp juice from 1/2 lemon
1 cup extra-virgin olive oil
cup freshly grated Parmigiano-Reggiano
Sandwich8 slices rustic bread
4 chicken cutlets
tsp red pepper flakes
Kosher salt
1 Tbsp extra-virgin olive oil
1 tsp lemon juice, from 1/2 lemon
1 - 2 large beefsteak tomatoes, sliced into thick rounds and halved
Directions
Pesto1. Preheat the oven to 350F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
2. Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
Sandwich1. Preheat a grill pan over medium-high heat.
2. Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
3. To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
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