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Fantastic hot grilled Panini Recipe with the creamy touch of Country Crock®. Nutty pesto and chicken in crisp ciabatta gives the perfect refreshing crunch in every bite.
Fantastic hot grilled Panini Recipe with the creamy touch of Country Crock®. Nutty pesto and chicken in crisp ciabatta gives the perfect refreshing crunch in every bite.
Prep time15 min
Cooking time10 min
Portions 4
Ingredients
2 Tbsp. pine (pignoli) nuts or crushed walnuts
1 sun-dried tomato packed in oil, drained
2 cloves garlic
1 3/4 cups chopped fresh basil leaves
1/4 cup flat-leaf parsley
3 Tbsp. Country Crock® Spread
2 boneless, skinless chicken breast halves, grilled or broiled and sliced
1 medium green bell pepper, chopped
1/2 small red onion, chopped
1 loaf ciabatta bread (about 16 in.), split and cut into 4 pieces
1/2 cup baby spinach leaves
1/2 cup shredded vegan mozzarella-style shreds (about 2 oz.)
Instructions
Process pine nuts, sun-dried tomato, garlic, basil, parsley and Country Crock® Spread in food processor or blender until almost smooth; turn into medium bowl. Stir in cooked chicken, green pepper and onion.
Top bread with chicken mixture, then spinach and mozzarella. Grill, broil or bake until cheese starts to melt.
See nutrition information for saturated fat content.
