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Pesto Chicken And Arugula Panini

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Ingredients

Adjust Servings:
2 french rolls
2 tablespoons basil pesto
6 ounces grilled chicken, thinly sliced
2 ounces gruyere cheese, sliced
1 cup arugula leaf

Nutritional information

376.5
Calories
126 g
Calories From Fat
14.1 g
Total Fat
6.6 g
Saturated Fat
103.5 mg
Cholesterol
393.9 mg
Sodium
22.3 g
Carbs
3.2 g
Dietary Fiber
0.5 g
Sugars
39 g
Protein
166g
Serving Size

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Pesto Chicken And Arugula Panini

Features:
    Cuisine:

    Recipe by Sharon Sanders, Relish Good Food Fast, September 2006

    • 30 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Pesto Chicken and Arugula Panini, Recipe by Sharon Sanders, Relish Good Food Fast, September 2006


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    Steps

    1
    Done

    Preheat Panini Press or Stovetop Griddle Pan.

    2
    Done

    Slice Buns in Half. Pick Out Some of the Bread from the Top and Bottom Halves to Create a Slight Depression.

    3
    Done

    Brush Outsides of Buns Lightly With Oil.

    4
    Done

    Spread Cut Sides of Buns With Pesto.

    5
    Done

    Top One Side of Each Bun With Chicken, Cheese and Arugula. Close Buns.

    6
    Done

    Place on Panini Press or Griddle. Cover With Grill Top or Grill Press.

    7
    Done

    Grill 2-3 Minutes on Each Side or Until Golden and Cheese Starts to Melt.

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