RECIPES

Italian Flags (Toasted Chicken, Mozzarella, Pesto and Red Pepper Panini)

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!

Prep Time

PT10M

Cook Time

PT15M

Serves

12

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. 1 Preheat oven to 400°F (204°C).
    2. 2 Cut the whole-grain panini rolls in half. Place them on a baking sheet that has been sprayed with vegetable oil.
    3. 3 Spread each half with your favourite pizza sauce.
    4. 4 Cut grape tomatoes in half. Remove red peppers from brine and drain.
    5. 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. 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!
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