Chicken Pesto Panini (Print Version)

# Ingredients:

→ Pesto Mixture

01 - 1 lemon, juiced
02 - 1/2 teaspoon minced garlic
03 - A quarter cup of extra virgin olive oil
04 - 1/3 cup blend of pine nuts and walnuts
05 - 1 tablespoon nutritional yeast flakes
06 - 2 large handfuls of fresh basil
07 - Half a teaspoon sea salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons water

→ Panini Ingredients

10 - 2-4 goat cheese slices
11 - 6 thin slices of organic chicken from the deli
12 - A half avocado, sliced thinly
13 - 1 cup fresh arugula leaves
14 - Two slices of rosemary-infused sourdough
15 - A tablespoon of ghee for spreading
16 - Marinated and roasted red bell peppers
17 - Calabrian peppers to your liking
18 - Four quartered artichokes
19 - Three tablespoons of pesto sauce

# Instructions:

01 - Toss everything for the pesto into a food processor. Blend until it’s creamy.
02 - Coat outsides of bread slices with ghee. Inside? Add pesto and a few Calabrian peppers.
03 - Layer arugula, avocado, quartered artichokes, chicken, goat cheese, and roasty red peppers. Sprinkle salt and pepper to finish.
04 - Heat up a panini press. Grill the sandwich till the bread is crispy and cheese is gooey.

# Notes:

01 - Pesto lasts in the fridge up to 5 days.
02 - Freeze pesto for about 3 months if needed.
03 - Want it less spicy? Use fewer peppers. Want it hotter? Add more!

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