This panini gets it full flavor from my pesto tapenade spread, but feel free to use any of your favorite toppings. I like using my leftover chicken in paninis this way and find that grilled chicken is a blank canvas for any of your favorite flavors.
- Cook Time
- Prep Time
- 4 ServingsServings
Olive Pesto Tapenade
- 1 can of green or black olives, drained and rinsed
- 2 bunches of basil
- 2 garlic cloves
- 1 tablespoon of pine nuts
- Extra-virgin olive oil
- 4 thinly sliced chicken breast
- 2 tablespoons of grapeseed oil
- 1/2 tablespoon of parika
- 1/2 tablespoon of cumin
- Salt and pepper
- 4 wheat wraps
- 1 teaspoon of oil
- Dried thyme
For the tapenade, pulse all the ingredients except for the oil in a food processor. Gradually add the oil until the mixture forms a thick paste.
Marinade the chicken in the spices. Heat a sauté or grill pan on medium heat and cook the chicken until well done.
Assemble the panini by spooning some olive Tapenade in the center of a wrap, add the chicken on top and fold each side towards the middle. Insert a toothpick to keep it from unfolding. Brush a small amount of oil and thyme. Grill until brown marks appear. Serve warm over a bed of lettuce.