Cheesy Chicken and Pesto Panini

with Italian Salad

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Instructions

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1 Cook chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and cook for 3 min on either side until golden brown. Once golden brown, add the measured water and chicken stock cube to the pan, cover with a lid, reduce the heat to medium and simmer for 12-15 min. 

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2 Prep salad and dressing

Meanwhile, wash and roughly chop the lettuce and cucumber. Halve the cherry tomatoes. Refrigerate. Peel and chop the shallots very finely. Add the shallotsolive oilmustardbalsamic vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing. 

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3 Pull chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the pesto and grated cheese to the pan and give everything a good mix up. 

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4 Stuff ciabattas

Slice the ciabattas open. Sandwich the cheese and chicken mixture in between the ciabatta slices.

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5 Grill ciabattas

Heat a drizzle of oil in a pan over a medium heat. Add the ciabatta sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. 

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6 Serve

Meanwhile, toss the lettuce, tomatoes, cucumber and almonds in the dressing. Slice the paninis carefully and serve them alongside the salad.

Tips for fussy eaters

Serve with crisps or fries on the side.

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

A panini is an Italian sandwich most commonly made with soft ciabatta bread before being grilled or toasted.

Cooking Time: 30 min

Cals 1043 · Prot 69 · Carbs 89 · Fat 44

Ingredients

Number of people

Panini

Chicken breast 300 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Green pesto 50 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams
Ciabatta 2 Pieces

Salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Almond flakes 30 Grams

Dressing

Shallots 1 Piece
Olive oil 2 Tbsp
Wholegrain mustard 15 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A panini is an Italian sandwich most commonly made with soft ciabatta bread before being grilled or toasted.

Cooking Time: 30 min

Cals 1043 · Prot 69 · Carbs 89 · Fat 44

Instructions

photo

1 Cook chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and cook for 3 min on either side until golden brown. Once golden brown, add the measured water and chicken stock cube to the pan, cover with a lid, reduce the heat to medium and simmer for 12-15 min. 

photo

2 Prep salad and dressing

Meanwhile, wash and roughly chop the lettuce and cucumber. Halve the cherry tomatoes. Refrigerate. Peel and chop the shallots very finely. Add the shallotsolive oilmustardbalsamic vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing. 

photo

3 Pull chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the pesto and grated cheese to the pan and give everything a good mix up. 

photo

4 Stuff ciabattas

Slice the ciabattas open. Sandwich the cheese and chicken mixture in between the ciabatta slices.

photo

5 Grill ciabattas

Heat a drizzle of oil in a pan over a medium heat. Add the ciabatta sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. 

photo

6 Serve

Meanwhile, toss the lettuce, tomatoes, cucumber and almonds in the dressing. Slice the paninis carefully and serve them alongside the salad.

Tips for fussy eaters

Serve with crisps or fries on the side.

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

Ingredients

Number of people

Panini

Chicken breast 300 Grams
Olive oil 1 Tbsp
Water 100 ML
Chicken stock cube 0.5 Pieces
Green pesto 50 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams
Ciabatta 2 Pieces

Salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Almond flakes 30 Grams

Dressing

Shallots 1 Piece
Olive oil 2 Tbsp
Wholegrain mustard 15 Grams
Balsamic vinegar 15 ML
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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