Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories620 kcal (31%)
Total Fat42.1 g (60%)
Carbs33.9 g (13%)
Sugars5.1 g (6%)
Protein27.3 g (55%)
Sodium1170.9 mg (59%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400. Line baking sheet with parchment paper. Arrange tomato slices (sliced into 1/8 inch slices) in a single layer; sprinkle with salt and pepper, drizzle with oil. Roast 20-25 minutes until softened and beginning to caramelize on the edges.
Step 2
Break down rotisserie chicken and cut diagonally into 1/2 inch thick slices
Step 3
Combine butter and garlic powder, mix well. Combine mayo and pesto in another bowl.
Step 4
Spread one side of each bread slice with garlic butter. For each sandwich: place 1 slice bread, buttered side down, on a plate. Spread with generous tablespoon of pesto mayo. Layer with 1 provolone slice, 4-5 roasted tomato slices, baby spinach, sliced chicken, and another slice of provolone. Top with second bread slice, butter side up.
Step 5
Preheat panini press or grill pan. Cook until bread is golden brown and cheese is melted.
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