Recipe
Italian Flags (Toasted Chicken, Mozzarella, Pesto and Red Pepper Panini)
Prep Time: 10 min
Cook Time: 15 min
Serves: 12
These delicious paninis will soon become a lunchtime favourite, with their gooey, cheesy filling and basil-rich pesto. Waiting for them to cool slightly is the hardest part!
Ingredients
6
whole grain panini rolls, 300 g package
3/4 cups (175 mL)
pizza sauce, garlic and basil
12
grape tomatoes
1 3/4 cup (440 mL)
roasted red pepper(s), cut into 24 - 1”/2.5 cm strips
1 cup (250 mL)
chicken breast(s), cut into strips, cooked
2 cups (500 mL)
mozzarella cheese, part skim, 16.5% MF, grated
1/4 cup (60 mL)
pesto, prepared
12
leaves basil, fresh
Instructions
1
Preheat oven to 400°F (204°C).
2
Cut the whole-grain panini rolls in half. Place them on a baking sheet that has been sprayed with vegetable oil.
3
Spread each half with your favourite pizza sauce.
4
Cut grape tomatoes in half. Remove red peppers from brine and drain.
5
To assemble, arrange a slice of roasted pepper on either end of roll. Place 2 tomato halves and a strip of chicken in the middle of each roll. Sprinkle with 2 heaping Tbsp/40 mL grated mozzarella cheese. Finish each piece with a few dollops of pesto - about 1 tsp/5 mL per piece.
6
Bake for 10-15 minutes until bubbly and cheese is starting to brown. To serve, top with a fresh basil leaf. That's amore!