Asparagus Panini with pesto & grilled chicken - a totally tasty panini sandwich that's a meal in itself. Use leftover grilled or even roast chicken if you like for a quick weekday lunch or dinner.
Course
Dinner, Lunch, Sandwiches/Burgers
Cuisine
North American
Prep Time25minutes
Cook Time5minutes
Total Time30minutes
Servings4or as many as you like.
AuthorBarry C. Parsons
Ingredients
For the sandwiches
French loaf
grilled chicken
pesto
lemon grilled asparagus
sliced red peppers
olive oil
fresh garlic clove
fresh mozzarella slices(optional)
For the Lemon Grilled Asparagus
juice and zest of one lemon
salt and pepper to season
2dozen asparagus spears
2tbspolive oil
For the Pesto
1/4cuptoasted walnuts
1/4cuptoasted pine nuts
10clovesgarlic
5cupsfresh basil leaves, packed
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1 1/2cupsgood quality olive oil
1cupfreshly grated good quality parmesan cheese
Instructions
To make the panini
Begin by cutting a clove of garlic in half and rub the garlic onto two slices of French bread.
Lightly brush olive oil over the garlic rubbed bread. Flip the slices over because this will be the outside of the sandwich.
Spread both pieces of bread with pesto and top with the grilled chicken, peppers, asparagus and cheese if you are using it.
Place on a hot panini press and grill until golden brown, about 4-5 minutes
To prepare the Lemon Grilled Asparagus
Marinate the asparagus in all of the other ingredients for about 10-20 minutes, before placing them on a medium hot grill for only about two or three minutes.
Roll them several times while grilling. The asparagus should maintain a bright green color or it will be overcooked.
Return the grilled asparagus to the marinade and toss together before serving.
To prepare the Pesto
In a food processor pulse together the walnuts, pine nuts and garlic to break them up.
Add the basil leaves, salt and pepper and pulse the food processor until the basil leaves are well broken down.
With the food processor running, slowly pour in the olive oil until the basil and nuts are very well pureed.
Finally add the grated parmesan cheese and process foe only another minute.
Freeze leftover pesto in small airtight containers with a layer of plastic wrap placed over the surface to protect it from discolouring.