2slicesbread of choice(I used Organic Rosemary Sourdough)
1tbspghee(I used Fourth And Heart)
3tbsppesto
Calabrian peppers(omit if you don't like spice)
1/2avocado, thinly sliced
1 jarmarinated roasted sweet red peppers
2-4slicescheese(I used goat cheese)
4artichokes, quartered
6slicesorganic deli chicken
1cuparugula
fresh cracked pepper
sea salt
Instructions
Homemade Basil Pesto
*Combine all ingredients in a food processor and pulse until smooth. Store extra in an airtight container in the fridge, or divide and add to an ice cube tray in the freezer to store for up to 3 months.
Panini
Spread ghee on the outer pieces of bread. Add pesto to the inside of one of the slices of bread, and calabrian peppers to the other. Layer in avocado, red peppers, sliced deli chicken, cracked pepper, cheese, arugula, sea salt and artichokes.
Add to heated panini grill and press down. Let cook until golden and the cheese has melted.
Notes
*This pesto recipe will make extras. I recommend storing in an airtight container in the fridge for up to 5 days, or divide up into a silicone ice cube tray and freeze for up to 3 months.