I’m not sure how it came up, but I really wanted to make pannini. We don’t have a pannini grill, but I still wanted to make it. I then thought maybe I could just grill the thing. I wanted to grill the chicken for it anyway, so why not try and grill the sandwich? Well, I decided to try it out. I learned that bread grills really fast (as in, part of it burned) and I probably should’ve gotten different bread, maybe something a bit thicker like sourdough instead of the 15 grain I did. It still turned out pretty amazing. I made a side of sweet potato fries which goes with it perfectly!
Grilled Chicken Pannini with basil pesto, fresh mozzerella, and tomato
1 pkg boneless, skinless chicken tenderloins
Basil Pesto sauce (either store bought or home made)
Salt and pepper
Bread of your choosing
- Salt and pepper your chicken before grilling them. Make sure to grill them 100%
- Spread the pesto on one side of each of the bread (2 pieces for each sandwich). Layer cheese, tomato and chicken and sprinkle with oregeno.
- Put the entire sandwich on the grill, but flip it quickly! It burns easily if the grill is very hot.
Sweet Potato Fries
2 large sweet potatoes
Salt, Pepper, and Paprika to taste
- Slice the potatoes into rounds then cut them in half. Drizzle them with olive oil and mix in the salt, pepper, and paprika.
- Bake in a 400 degree oven for 25 minutes or until soft. Serve warm.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl.