SWAP Chicken Pesto Panini

INGREDIENTS

Basil pesto
1/2 clove garlic
20 g fresh basil
20 g pine nuts
20 g vegan Parmesan
2 tbsp olive oil
Salt, pepper

Sandwich
1 red bell pepper
1 panini roll
1 SWAP Chicken filet
2 slices vegan melting cheese
1 handful arugula

DIRECTIONS

1. Preheat the oven to 200°C (400°F). Place the whole bell pepper on a baking sheet lined with parchment paper. Roast for 30 minutes.

2. Remove the pepper from the oven and place it in an airtight container to retain moisture. Let cool at room temperature. Once cooled, gently remove the skin and seeds. Slice the flesh into strips.

3. Peel and finely chop the garlic. Wash and thoroughly dry the basil leaves.

4. Place the basil, garlic, pine nuts, Parmesan, salt, and pepper in a small blender. Blend until a paste forms. Slowly drizzle in the olive oil and blend again. Refrigerate until ready to use.

5. Heat a drizzle of olive oil in a pan over medium-high heat. Add the filet and grill for about 4 minutes on each side, until nicely golden. Slice the grilled filet into long strips.

6. Slice the panini roll open. Generously spread pesto on the inside, then layer the cheese slices, bell pepper, SWAP filet slices, and arugula.

7. Cook the panini in a panini press, or in the oven at 200°C (400°F) on broil/grill setting, for 5 minutes on each side, until the bread is golden and the cheese melted.