Directions 12 steps | 25 Minutes
Prepare the pesto. Preheat heat the oven to 350°F. Place the pine nuts on a baking sheet.
Roast the pine nuts in the oven until toasted, about 6-8 minutes. Let cool
In the bowl of a food processor or the jar of a high-speed blender, add the toasted pine nuts, garlic, Parmesan and salt. Blend until a fine mixture forms.
Add the basil and lemon juice and process on medium.
Slowly add all of the olive oil in a steady stream until fully emulsified. Set aside.
Cut the chicken breast into a 6-ounce cutlet. Season with salt and pepper to taste.
Grill the chicken on a stovetop or outside grill until the internal temperature is at least 165°F. (See notes 2.)
Assemble the sandwich. Spread the pesto onto each slice of bread.
Place the grilled chicken on the bottom slice of the bread.
Layer the mozzarella, roasted bell pepper and spinach evenly. Finish with the top slice of bread. Lightly brush both sides of the sandwich with olive oil.
Use a panini press or a saute pan to heat both sides of the sandwich until the cheese slightly melts.
Slice the sandwich in half and serve. Enjoy!
- Roasted red bell pepper can be from a jar or made from scratch.
- Pan searing is also an option if a grill is not available.