Last week, I made a simple pesto sauce and used it on the Pesto Ricotta Tomato Flatbread recipe. I had a lot of it leftover, so I made another simple recipe today with this Pesto Chicken Avocado Panini. This is the perfect lunch food when you’ve got leftover pesto, or even store-bought pesto and some leftover shredded chicken. Just layer the bread with the pesto sauce, cheese, tomatoes, chicken and avocado, grill it in a pan or in a panini for those drool-worthy grilled lines and lunch is ready pronto!
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Do you guys love the simplicity of this recipe (errr…the simplicity of all my recipes lately?) Since we moved from Massachusetts to Michigan, it’s been a whirlwind of a summer packing, unpacking, vacationing, vacationing some more and just trying to relax before another whirlwind comes into play…which is that of moving to a new place, meeting new people, finding new activities, doctors, babysitters…etc. I’ve done it before when we moved to Arizona, Florida and Massachusetts, so I’m pretty much a moving maven now, but nonetheless, it’s time-consuming and exhausting. So I feel like because of the move, I’ve been slacking on recipes for you guys, but the feedback has been positive that ya’ll are loving these simple quick meals that, like me, you can whip up in 15-30 minutes.
So, I hope you try and love this recipe…my apologies in advance for the caloric content. But you can totes divide the serving in half and eat it with the a salad, which, let’s be honest, is probably the responsible healthy thing to do. Unless you’ve had one of those days where you just need to bite into a loaded crunchy sandwich, then I’m with you!
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!