Chicken & Pesto Panini with Ballymaloe Pepper Relish

Chicken and Pesto Panini
  • Cooking Time: 15 minutes
  • Serves: 1
  • Allergens: Gluten, dairy, mustard seeds

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Description

This panini is delicious with leftover roast chicken from a Sunday lunch, a perfectly pan-fried chicken breast or even chicken pulled from drumsticks. Combining our pepper relish with pesto and an aged Cheddar has certainly become a Ballymaloe Foods family favourite.

Ingredients

  • 1 panini of your choice
  • ½ grilled chicken breast (sliced)
  • 75g Cheddar cheese
  • 1 tbsp pesto
  • 1 tbsp Ballymaloe Original Relish

Dietary Suitability

  • Contains Gluten
  • Contain Dairy
  • Contains Mustard seeds
  • Not suitable for Vegans/Vegetarians

Method

  1. Slice your panini, but don't cut it all the way through - leave a "hinge" to prevent all the filling from spilling out.
  2. Toast under the grill until golden-brown.
  3. Slather with Ballymaloe Original Relish on one side and pesto on the other.
  4. Top the base with delicious slices of grilled chicken and Cheddar cheese.
  5. Add one more dollop of Ballymaloe Original Relish for good measure, then pop the panini under the grill until your cheese has well & truly melted.
  6. Serve with a green salad, dressed with Ballymaloe Honey & Mustard Dressing or our Balsamic & Irish Apple Cider Vinegrette.

  • Cooking Time: 15 minutes
  • Serves: 1
  • Skill: Easy
  • Allergens: Gluten, dairy, mustard seeds

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