Best 7 P P Pesto Panini Recipes
Pesto is an Italian sauce made with fresh basil, Parmesan cheese, pine nuts, garlic, and olive oil. It is often used as a condiment for pasta, pizza, and grilled meats. Panini is an Italian sandwich made with grilled bread and filled with various meats, cheeses, and vegetables. The combination of pesto and panini creates a delicious and flavorful sandwich that can be enjoyed for lunch, dinner, or a snack. Pesto paninis are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and hearty sandwich that will satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN PESTO PANINIS
A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.
Provided by LEAHMCINTYRE
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a panini grill.
- Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
- Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
CHICKEN PESTO PANINI
A simple, fast and very tasty change from your typical sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 3 to 5 minutes.
- 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.
- 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 Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g
PROSCIUTTO AND PESTO PANINI
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium-high heat or a panini press.
- Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
- Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
- Cut sandwich into quarters. Serve immediately.
P. P. (PESTO PANINI)
This is so easy, but so good. The key is to use a good quality pesto. Oh, and to make it truly outstanding, you have to invite me over. Really. It's a well-known fact. ;) You can use a grill with a foil-covered brick if you don't have a press.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 6m
Yield 1 panini sandwich
Number Of Ingredients 7
Steps:
- Preheat the panini press.
- Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.
- Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.
- Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240... or thereabouts... and EAT!
BEEF PESTO PANINI
Cant remember where I got this recipe, but it's good. Also great summer recipe because it keeps the house cool.
Provided by kzbhansen
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 side of each slice of bread with butter.
- Place 4 slices of bread butter side down on 12-inch skillet.
- Top bread with beef, pesto and cheese.
- Top with remaining bread slice butter side up.
- Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
- Serve with spaghetti sauce if desired.
Nutrition Facts : Calories 322.8, Fat 15.7, SaturatedFat 8.5, Cholesterol 65.3, Sodium 1102.2, Carbohydrate 24.2, Fiber 2.8, Sugar 0.7, Protein 21.2
PESTO FOR PROSCIUTTO PANINI
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.
Tips:
- Use a variety of fresh herbs for the pesto, such as basil, parsley, and cilantro.
- Toast the bread before assembling the sandwich for a crispy texture.
- Use a good quality cheese that melts well, such as mozzarella or cheddar.
- Add a layer of roasted red peppers or sun-dried tomatoes for extra flavor.
- Serve the sandwich with a side salad or soup for a complete meal.
Conclusion:
The P.P. Pesto Panini is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. The combination of fresh herbs, melted cheese, and roasted vegetables makes for a flavorful and satisfying meal. With a few simple tips, you can make the perfect P.P. Pesto Panini every time.
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