Pressed Chicken-Pesto Melt Recipe

Name: Pressed Chicken-Pesto Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sun-dried tomatoes, julienned; 20 garlic cloves, minced; 12 lb fresh basil; 2 cups parmesan cheese, grated; ½ cup balsamic vinegar; 1 cup olive oil; French bread; sun-dried tomato pesto; mayonnaise; creole mustard; 4 boneless skinless chicken breast halves, grilled; 1 sweet onion, sliced and sauteed; 8 slices provolone cheese

Servings: persons

2 cups sun-dried tomatoes, julienned
20 garlic cloves, minced
12 lb fresh basil
2 cups parmesan cheese, grated
½ cup balsamic vinegar
1 cup olive oil
French bread
sun-dried tomato pesto
mayonnaise
creole mustard
4 boneless skinless chicken breast halves, grilled
1 sweet onion, sliced and sauteed
8 slices provolone cheese

1
["SUN-DRIED TOMATO PESTO.", "Lightly pack the tomatoes into a 2 cup measuring up.", "Cover with very hot water until just immersed.", "Set aside.", "Use a processor until the garlic cloves are chopped finely.", "Remove the stems from the basil and add the leaves to the food processor.", "Pulse until no whole leaves remain.", "Add the tomatoes and the liquid they soaked inches Process until smooth.", "Add Parmesan cheese, vinegar, and oil.", "Process until smooth.", "Preheat a panini-press up to 125F.", "cut the French bread into 8"" lengths.", "Slice in half lengthwise.", "Spread the top with sun-dried tomato pesto and spread the bottom with mayonnaise and Creole mustard.", "Layer the chicken breast on the bottom slice of bread.", "Top with sauteed onion and two slices of provolone cheese.", "Place top slice of bread.", "Press for about 10 minutes, or until bread is golden and cheese is melted."]

2233

kcal

Calories

112

Fat

215

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sun-dried tomatoes, julienned, 20 garlic cloves, minced, 12 lb fresh basil, 2 cups parmesan cheese, grated, and more.

Yes, Pressed Chicken-Pesto Melt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressed Chicken-Pesto Melt

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