Italian Flags (Toasted Chicken, Mozzarella, Pesto and Red Pepper Panini)
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 400°F (204°C).
Cut the whole-grain panini rolls in half. Place them on a baking sheet that has been sprayed with vegetable oil.
Spread each half with your favourite pizza sauce.
Cut grape tomatoes in half. Remove red peppers from brine and drain.
To assemble, arrange a slice of roasted pepper on either end of roll. Place 2 tomato halves and a strip of chicken in the middle of each roll. Sprinkle with 2 heaping Tbsp/40 mL grated mozzarella cheese. Finish each piece with a few dollops of pesto – about 1 tsp/5 mL per piece.
Bake for 10-15 minutes until bubbly and cheese is starting to brown. To serve, top with a fresh basil leaf. That's amore!
Helpful Tip
These toasts have the colours of the Italian flag – green, white and red. Serve as an appetizer, part of your favourite pasta meal or with soup for a quick meal. Use any kind of whole grain bread as the base including baguette, bagels, ciabetti or English muffins.
Nutrition Info
| Per 135 g serving | Amount |
|---|---|
| Calories | 200 |
| Protein | 16 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrate | 17 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Cholesterol | 30 mg |
| Sodium | 420 mg |
| Per 135 g serving | % Daily Value |
|---|---|
| Potassium | 8 |
| Calcium | 20 |
| Iron | 8 |
| Vitamin A | 30 |
| Vitamin C | 40 |
| Vitamin B6 | 13 |
| Vitamin B12 | 13 |
| Folate | 6 |
| Zinc | 16 |
