My neighborhood restaurant has fantastic flatbread sandwiches. Based on their chicken pesto sandwich, this panini. You can use a robust sourdough or the pane turano that I prefer.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 sandwiches |
Ingredients
- 10 slices sourdough bread
- 10 teaspoons butter
- 1 (22 ounce) package grilled chicken strips
- 1 (2.5 ounce) package precooked bacon
- 1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
- 1 medium avocado, peeled and thinly sliced
- 1 medium Roma tomato, sliced
- 5 teaspoons fresh basil pesto
Instructions
- Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
- Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
- Reassemble sandwiches and cut in half. Serve immediately.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 184 mg |
| Dietary Fiber | 4 g |
| Protein | 44 g |
| Saturated Fat | 17 g |
| Sodium | 1815 mg |
| Sugars | 3 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |