|
Ingredients:
Fiery Cilantro Pesto:
3 Tbsp pine nuts
1 cup cilantro
2 tsp fresh ginger, grated
2 Tbsp Urban Accents Mozambique Peri Peri
olive oil
salt and pepper to taste
juice of 1 lemon
Sandwich:
4 chicken breasts, pounded thin
1/2 teaspoon smoked paprika
4 slices of provolone cheese
salt and pepper to taste
Olive oil
1 jar roasted red peppers
handful of spinach
8 pieces of rustic bread
Directions: Toast the pine nuts in a dry skillet for about 5 min or until golden and fragrant. In a food processor combine all Fiery Cilantro Pesto ingredients, including the toasted pine nuts, and puree until smooth. Sprinkle the chicken with the paprika, salt, and pepper. Heat some olive oil in a large skillet or grill pan and cook until golden brown and cooked through, about 4-7 min per side. Assemble sandwiches: chicken, pesto, spinach, cheese, and peppers. Brush the slices of bread with olive oil and place on a grill pan. Using a heavy pan, press the sandwich down on the grill pan or use a Panini press. Do this on both sides until browned nicely.
| 
|
