|Grilled Chicken and Asparagus Panini|
Here's another great idea to stretch leftover grilled chicken into another great meal for lunch or even dinner the next day. With the addition of some tasty pesto and tangy lemon grilled asparagus and red pepper, this makes a delicious and pretty healthy panini sandwich. I haven't added any cheese to the sandwich in this photo but some fresh mozza would be awesome on this one too. The Lemon Grilled Asparagus recipe that is included in this sandwich is a summer grilling staple at our house. It shows up beside grilled salmon, steak, chicken, pork and practically anything else that can be grilled. It's my favorite vegetable these days.
lemon grilled asparagus
sliced red peppers
fresh garlic clove
fresh mozzarella slices (optional)
Begin by cutting a clove of garlic in half and rub the garlic onto two slices of French bread. Lightly brush olive oil over the garlic rubbed bread. Flip the slices over because this will be the outside of the sandwich.
Spread both pieces of bread with pesto and top with the grilled chicken, peppers, asparagus and cheese if you are using it. Place on a hot panini press and grill until golden brown.
Lemon Grilled Asparagus
juice and zest of one lemon
salt and pepper to season
2 dozen asparagus spears
2 tbsp olive oil
Marinate the asparagus in all of the other ingredients for about 10-20 minutes, before placing them on a medium hot grill for only about two or three minutes, rolling them several times while grilling. The asparagus should maintain a bright green color or it will be overcooked. Return the grilled asparagus to the marinade and toss together before serving.
1/4 cup toasted walnuts
1/4 cup toasted pine nuts
10 cloves garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good quality olive oil
1 cup freshly grated good quality parmesan cheese
In a food processor pulse together the walnuts, pine nuts and garlic to break them up. Add the basil leaves, salt and pepper and pulse the food processor until the basil leaves are well broken down. With the food processor running, slowly pour in the olive oil until the basil and nuts are very well pureed. Finally add the grated parmesan cheese and process foe only another minute. Freeze leftover pesto in small airtight containers with a layer of plastic wrap placed over the surface to protect it from discoloring.
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