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Southwestern Chicken Panini

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, D
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups cilantro leaves and stemms

    2. 4 cloves garlic

    3. 1 jalapeno , seeded, chopped

    4. juice of 1/2 a lime

    5. pinch of salt

    6. 2 tablespoons olive oil

    7. 1/4 cup mayonnaise

    8. 1 scant tablespoon canned chipotle chile in adobo, minced

    9. 1/2 teaspoon sugar

    10. 4 slices sourdough bread ,

    11. 1/2 inch thick

    12. softened butter

    13. 2 oz pepper jack or Havarti cheese, thinly sliced

    14. 3 oz. rotisserie chicken , torn in pieces.

    Instructions Jump to Ingredients ↑

    1. Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scape down sides of bowl. With machine running, drizzle in oil.

    2. Combine mayonnaise, chipotle, and sugar in a small bowl.

    3. Spread butter on one side of each slice of bread; spread mayo on the other side of 2 slices, and 1 tablespoon pesto on the other 2 slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.

    4. Toast sandwiches on both sides in panini grill.

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