Grilled Chicken and Broccoli Pesto Panini

1. 1

   For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.

2. 2

   Bring a medium pot of salted water to a boil over medium-high heat.

3. 3

   Add the broccoli and cook until tender, about 4 minutes.

4. 4

   Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes.

5. 5

   Remove from the ice bath and drain well.

6. 6

   Transfer the broccoli to a food processor.

7. 7

   Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped.

8. 8

   With the machine running, gradually pour in the olive oil.

9. 9

   Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano.

10. 10

    Cover and set aside.

11. 11

    For the sandwich: Preheat a grill pan over medium-high heat.

12. 12

    Grill the bread until toasted and golden brown, about 2 minutes per side.

13. 13

    Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil.

14. 14

    Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side.

15. 15

    Squeeze the lemon juice over the cooked chicken while it is still on the grill pan.

16. 16

    Remove the chicken to a plate.

17. 17

    To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread.

18. 18

    Place 2 pieces of tomato on 4 of the slices.

19. 19

    Top the tomatoes with the chicken cutlets and the remaining slices of bread.

20. 20

    Cut each sandwich in half to serve.

* Per serving · 4 servings · Values may vary.