Dairy-Free Pesto Chicken Panini with Roasted Red Peppers

Ingredients

• 4 rolls Ciabatta rolls
• 4 oz Chicken breasts
• 1/2 cup Dairy-free pesto
• 1 jar Roasted red peppers
• 2 cups Arugula
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400°F (200°C).
2. 2Season the 4 oz of chicken breasts evenly with the 1/4 tsp of salt and 1/4 tsp of black pepper.
3. 3Place the seasoned chicken breasts on the preheated grill. Cook for 6-8 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing.
4. 4While the chicken rests, slice the 4 ciabatta rolls in half horizontally. Spread the 1/2 cup of dairy-free pesto evenly on the cut side of the bottom halves of each roll.
5. 5Arrange the sliced grilled chicken over the pesto on each bottom half. Top the chicken with a layer of the roasted red peppers and then a generous handful of the 2 cups of arugula.
6. 6Place the top half of each ciabatta roll onto the assembled panini. Brush the outside of each roll with 1 tbsp of olive oil.
7. 7Carefully place the assembled panini onto the grill. Grill for 3-4 minutes per side, pressing down gently with a spatula if needed, until the rolls are golden brown and heated through.
8. 8Serve the Dairy-Free Pesto Chicken Panini immediately.

Substitutions

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