Chicken Panini with Pea and Mint Pesto and Smoked Gouda recipe

Delicious spring sandwich


Tomatoes 2 Large , sliced (3
Garlic clove 1 , sliced
Salt 1 Pinch
Pepper 1 Pinch
Olive oil 1/4 Cup (4 tbs)
For pea and mint pesto
Fresh peas 1 Cup (16 tbs)
Fresh mint leaves 1/4 Cup (4 tbs)
Garlic clove 1
Parmesan cheese 1/4 Cup (4 tbs)
Pine nuts 30 Gram
Olive oil 1/3 Cup (5.33 tbs)
Other ingredients
Chicken tenderloin 480 Gram (120g per person)
Smoked gouda 240 Gram (60g per person)
Panini bread 4



To a bowl, add tomatoes and garlic, followed by salt and pepper.

Next add a drizzle of extra virgin olive oil.Mix well and set aside.

For Pea and Mint Pesto

Add peas to a blender, followed by fesh mint, garlic parmesan cheese and pine nuts.

Turn the blender on and gradually add in olive oil until the desired consistency is reached. Set aside.


Season chicken with salt and add a drizzle of olive oil.Place in a hot pan and cook.

Once the chicken is cooked, leave to rest.

Once slightly cooled, cut it into bite-sized pieces.

Cut panini bread into two halves. Spread pesto over the lower half, place tomato slices, chicken pieces and slices of smoked gouda. Cover with the other half and grill.


Serve immediately

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 714Calories from Fat 399

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 624 mg26%

Total Carbohydrates 36 g12%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet