Grilled Chicken & Pimento Pesto Panino

Grilled Chicken & Pimento Pesto Panino

Servings: 12

The Italian Panino gets a Southern makeover, with pimento cheese and PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER Fully Cooked Chicken Strips with Grill Marks.


Ingredients

Ingredients for Sun-Dried Tomato Spread
  • 3 c. roasted red bell pepper, minced
  • 1 ½ c. sun-dried tomato, minced
  • Salt, to taste
  • Black pepper, to taste
Ingredients for Pimento Cheese
  • 6 qt. extra-sharp cheddar cheese, grated
  • 3 c. cream cheese, softened
  • 6 c. pimento, jarred, diced
  • 2 ¼ c. mayonnaise
  • 2 tbsp. crushed red pepper
  • Salt, to taste
  • Black pepper, to taste
Ingredients for Sandwich
  • 3 c. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER FC Chicken Strips with Grill Marks
  • 24 slices bread, cut into ½” slices, choice of brand
  • ¾ c. butter
  • Choice of potato chips

Instructions

Instructions for Sun-Dried Tomato Spread
  1. Combine all ingredients. Set aside.
Instructions for Pimento Cheese
  1. Combine all ingredients. Season to taste and set aside.
Instructions for Sandwich
  1. Warm chicken.
  2. Heat butter in a nonstick skillet and toast bread. Keep warm.
  3. Assemble sandwich as follows: ● Spread pimento cheese onto toasted bread, layer with chicken and top with sun-dried tomato spread. Serve with chips.