Grilled Chicken & Pimento Pesto Panino
Servings: 12
The Italian Panino gets a Southern makeover, with pimento cheese and PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER Fully Cooked Chicken Strips with Grill Marks.
Ingredients
Ingredients for Sun-Dried Tomato Spread
- 3 c. roasted red bell pepper, minced
- 1 ½ c. sun-dried tomato, minced
- Salt, to taste
- Black pepper, to taste
Ingredients for Pimento Cheese
- 6 qt. extra-sharp cheddar cheese, grated
- 3 c. cream cheese, softened
- 6 c. pimento, jarred, diced
- 2 ¼ c. mayonnaise
- 2 tbsp. crushed red pepper
- Salt, to taste
- Black pepper, to taste
Ingredients for Sandwich
- 3 c. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER FC Chicken Strips with Grill Marks
- 24 slices bread, cut into ½” slices, choice of brand
- ¾ c. butter
- Choice of potato chips
Instructions
Instructions for Sun-Dried Tomato Spread
- Combine all ingredients. Set aside.
Instructions for Pimento Cheese
- Combine all ingredients. Season to taste and set aside.
Instructions for Sandwich
- Warm chicken.
- Heat butter in a nonstick skillet and toast bread. Keep warm.
- Assemble sandwich as follows: ● Spread pimento cheese onto toasted bread, layer with chicken and top with sun-dried tomato spread. Serve with chips.