Chicken, Mozz & Creamy Pesto Panini
with Tomato, Arugula Salad & Dijon Vinaigrette
These grilled sandos’ secret ingredient is herbaceous pesto cream cheese. It’s slathered over sourdough slices and topped with fresh mozzarella and juicy sliced tomato for a creamy caprese experience you have to taste to believe. Serve alongside arugula salad tossed with Dijon vinaigrette for a top-notch meal that comes together in 20 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Tomato
4 ounce
Fresh Mozzarella
(Contains Milk)
4 tablespoon
Pesto
(Contains Milk)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
2 ounce
Arugula
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Drop cream cheese packets in a glass of warm water to soften. Wash and dry produce. • Thinly slice tomato into rounds. Thinly slice mozzarella into rounds.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
• In a small bowl, whisk together cream cheese and pesto.
• Arrange half the sourdough slices on a clean work surface. Spread with creamy pesto. Layer with tomato and mozzarella; season with pepper. Close sandwiches.
Slice chicken crosswise. Layer on top of creamy pesto along with tomato and mozzarella.
• Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter has absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes more. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
Use pan used for chicken here.
• While sandwiches toast, in a second small bowl, combine half the vinegar, half the mustard, 2 TBSP olive oil, ¼ tsp sugar, a pinch of salt, and pepper. (For 4 servings, use all the vinegar, all the mustard, 4 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • In a large bowl, toss arugula with as much vinaigrette as you like.
• Halve panini on a diagonal. Divide between plates and serve with salad on the side.
Chicken is fully cooked when internal temperature reaches 165°.
