Ingredients
- 2 slices of sourdough
- 2 ounces peanut butter cilantro pesto (see recipe)
- 4 ounces seasoned chicken breast (see recipe)
- 2 slices of provolone cheese
- 1 ounce baby arugula
- 1 ounce sliced pepperoncino peppers
- 1 ounce sliced red sweet peppers
Nutrients Per Serving
| Calories: |
620 |
| Calories from Fat: |
225 |
| Fat: |
25 g |
| Carbohydrates: |
49 g |
| Cholesterol: |
115 mg |
| Protein: |
49 g |
| Fiber: |
3 g |
| Sodium: |
1310 mg |
Directions
- Prepare seasoned chicken breast and peanut butter cilantro pesto recipes below.
- To build sandwich, spread 1 ounce of peanut butter cilantro pesto over each slice of bread.
- Top 1 slice of bread with sliced chicken breast, 2 slices of provolone cheese, arugula and sliced peppers.
- Top sandwich with second slice of bread and gently press down.
- Grill the sandwich in a panini press or flat top on each side until golden brown, about 3-4 minutes per side.
- Slice in half and serve.
-
Peanut Butter Cilantro Pesto
- Yield: 10 servings, 4 oz. per serving
-
Ingredients
- 6 ounces fresh cilantro leaves
- 1.25 cups extra virgin olive oil
- 6 ounce smooth peanut butter
- 6 smashed garlic cloves
- 4 fluid ounces lime juice
- Salt and pepper to taste
-
Directions
- 1. Add all ingredients to food processor and blitz until uniform. Store under refrigeration and use within 3-5 days.
-
Seasoned Chicken Breast
- Yield: 10 servings, 4 ounces per serving
-
Ingredients
- 2.5 pounds fresh chicken breast, sliced horizontally
- 2 fluid ounce extra virgin olive oil
- Chili-garlic seasoning (or seasoning of choice) to taste
- Salt and pepper to taste
-
Directions
- Mix all ingredients and marinate for up to 4 hours.
- Cook on grill or flat top until internal temperature reaches 165°F
Nutrients Per Serving
| Calories: |
620 |
| Calories from Fat: |
225 |
| Fat: |
25 g |
| Carbohydrates: |
49 g |
| Cholesterol: |
115 mg |
| Protein: |
49 g |
| Fiber: |
3 g |
| Sodium: |
1310 mg |
