email this pageIngredients
Half of a (13-ounce) ciabatta loaf, cut into 2 rectangular buns, or 2 (2- to 3-ounce) crusty French rolls
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
Instructions
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
1. Preheat panini grill or stovetop griddle pan.
2. Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Nutritional Information
2. Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Per serving: 590 calories, 25g fat, 45g prot., 44g carbs., 3g fiber, 800mg sodium.
