Low-Histamine Chicken Pesto Panini

A delightful twist on the classic Chicken Pesto Panini, this version is crafted to be gentle on those with histamine sensitivities. Featuring fresh chicken, homemade low-histamine pesto, and creamy mozzarella, all nestled between slices of gluten-free bread, it's a comforting and safe choice for sensitive diets.

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Step 1

Note: For the pesto, blend fresh basil leaves, olive oil, a pinch of sea salt, and a handful of pine nuts or sunflower seeds. Avoid aged cheeses and garlic to keep it low-histamine.

Step 2

Step 1: Preheat a panini press or skillet over medium heat.

Step 3

Step 2: Spread a generous layer of the homemade pesto on the cut sides of each bread slice.

Step 4

Step 3: Layer the bottom halves with equal portions of chicken, red bell pepper, green onion tops, and mozzarella slices.

Step 5

Step 4: Place the top halves of the bread over the fillings to form sandwiches.

Step 6

Step 5: Brush the outer sides of the sandwiches with olive oil.

Step 7

Step 6: Place the sandwiches on the preheated panini press or skillet. If using a skillet, press down with a heavy pan or spatula. Grill for 3–5 minutes, until the bread is golden brown and the cheese has melted.

Step 8

Step 7: Remove from heat, slice in half, and serve immediately.