Chicken Pesto Gourmet Sandwich (Print Version)
# Ingredients:
→ For the Pesto
01 -
1/4 cup olive oil, good quality
02 -
1/3 cup pine nuts and walnuts mixed
03 -
1/2 tsp salt from the sea
04 -
Juice from 1 whole lemon
05 -
2 big bunches fresh basil
06 -
1 tbsp yeast (nutritional type)
07 -
1/2 tsp garlic, finely chopped
08 -
1/4 tsp pepper, ground up
09 -
2 tbsp plain water
→ For the Panini
10 -
2 slices bread (sourdough with rosemary)
11 -
1 tbsp melted ghee
12 -
3 tbsp homemade pesto
13 -
Peppers from Calabria according to spice preference
14 -
Half an avocado, cut into thin slices
15 -
Sweet red peppers, roasted and marinated
16 -
2-4 slices cheese made from goat milk
17 -
4 quartered artichoke hearts
18 -
6 slices chicken from organic deli counter
19 -
1 cup peppery arugula leaves
# Instructions:
01 -
Throw all your pesto stuff into a food processor and give it several pulses till it's completely blended.
02 -
Put ghee on the bread's outer sides, then smear pesto and add those Calabrian peppers inside.
03 -
Stack everything up with the avocado, sweet red peppers, chicken pieces, goat cheese, some arugula, and those artichokes. Throw on a bit of salt and pepper.
04 -
Stick your sandwich in a hot panini maker until it turns nice and brown and the cheese gets all melty.
# Notes:
01 -
Your pesto will stay good about 5 days if kept cold
02 -
You can store extra pesto in the freezer for up to 3 months
03 -
Make it milder or spicier by changing how many peppers you add