Skip to Content
Menu

Chicken Pesto Panini

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Oct 27, 2010
  • Save
  • Share
  • Jump to Recipe
A simple, fast and very tasty change from your typical sandwich.

Chicken Pesto Panini

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1 focaccia bread (2 inches thick), cut into fourths
  • 1/2 cup basil pesto
  • 1 cup cubed cooked chicken breast
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion
  • 4 slices (1 oz each) provolone cheese

Instructions

  • Step 
    1
    Heat closed contact grill 3 to 5 minutes.
  • Step 
    2
    Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • Step 
    3
    When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition

760 Calories
40g Total Fat
30g Protein
70g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
760
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1710mg
71%
Potassium
380mg
11%
Total Carbohydrate
70g
23%
Dietary Fiber
4g
18%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
30%
30%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved