Chicken & Salsa Verde Panini
Chicken and Salsa Verde Panini recipe
Yield
4 servingsPrep
15 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 |
green olives
coarsely chopped |
*
|
|
| 1 | small |
garlic cloves
peeled, coarsely chopped |
*
|
| 2 | tablespoons |
capers
drained |
|
| 1 |
lemon zest
grated |
*
|
|
| 3 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
|
black pepper
freshly ground, to taste |
*
|
||
| 2 |
chicken breast halves, boneless, skinless
roasted, thinly sliced |
*
|
|
| 4 |
sandwich rolls
round or oblong, split in halves |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
green olives
coarsely chopped |
*
|
| 1 | small |
garlic cloves
peeled, coarsely chopped |
*
|
| 3E+1 | ml |
capers
drained |
|
| 1 | each |
lemon zest
grated |
*
|
| 45 | ml |
olive oil
|
|
| 6E+1 | ml |
lemon juice
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | each |
chicken breast halves, boneless, skinless
roasted, thinly sliced |
*
|
| 4 | each |
sandwich rolls
round or oblong, split in halves |
* |
Directions
On a chopping board, combine the green olives, garlic, capers. Chop finely. (Or combine and chop in a food processor.)
Transfer to a bowl.
In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture.
Stir in the salt and pepper. (If not using right away, cover and refrigerate.)
Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl.
Top with the slices of chicken breast.
Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly.
Cut into halves and serve.
