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Pesto Paninis with Sundried Tomatoes
with Romaine and avocado salad

Active: 35 min Total: 35 min
A filling of savory sundried tomatoes, melty provolone cheese and fresh pesto gives these grilled cheese sandwiches lots of color and flavor. Serve them with a side salad of avocados and crisp Romaine lettuce.
Tags

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts (sub walnuts or pecans) - 1 1/2 Tbsp
  • Garlic - 1 clove, peeled
  • Basil, fresh - 2 oz, leaves torn
  • Lemon juice - 1 tsp
  • Oil, olive - 3 Tbsp
Pesto Paninis With Sundried Tomatoes:
  • Sundried tomatoes in oil - 1/4 cup, drained and chopped
  • Bread, sandwich - 8 slices
  • Butter - 4 Tbsp
  • Pesto (ingredients listed separately) - ~1/4 cup
  • Cheese, provolone - 4 oz
Romaine and Avocado Salad:
  • Celery - 1 rib, diced
  • Parsley - 1 Tbsp, chopped
  • Lettuce, romaine - 1 heart, chopped
  • Avocados - 1, cubed
  • Oil, olive - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Honey - 1/2 tsp

Nutrition Facts

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Prep

  1. Make pesto - Double if making Thursday’s meal. Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (the portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Celery / Parsley / Tomatoes - Prep as directed. Combine celery and parsley in one container. Store tomatoes in another. (Can be done up to 4 days ahead)
  3. Lettuce - Chop lettuce. (Can be done 1 day ahead)
  4. Avocados - Cube avocados.

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Make

  1. Heat a non-stick frying pan or skillet over medium-high. Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Spoon pesto onto bread and then top with tomatoes, cheese slices and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.
  2. While sandwiches cook, whisk together olive oil (the portion for the salad), mustard, lemon juice and honey in a mixing bowl. Add avocados, lettuce, celery and parsley. Toss to combine. Season with some salt and pepper.
  3. Serve sandwiches with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (123)
Gluten-free (6)
Paleo (11)
Vegetarian (13)

53 reviews

very tasty- salad needed a little umph so I added Italian seasoning to it as well.

By: Janice
Posted: May 17, 2019
Diet: Original
0 Helpful

Subbed mozzarella and rolled the chicken, secured the toothpicks. Really delicious. Didn't make the salad. Had other sides instead

By: Kyler
Posted: Apr 01, 2018
Diet: Original
0 Helpful

Most of the cheese seeped out of the chicken in the oven, and I couldn't get the pesto to blend to the right consistency :( . My husband still liked the chicken and I liked the salad.

By: Kiera
Posted: Jun 30, 2017
Diet: Original
0 Helpful

Chicken was great and the salad was fine.

By: Stacey
Posted: Mar 13, 2017
Diet: Original
0 Helpful

Chicken was really good, the bean salad not so much. But that chicken breast and fresh pesto was real juicy.

By: Zachary
Posted: Nov 17, 2016
Diet: Original
0 Helpful

did not make salad had quinoa on the side still delicious.

By: Melissa
Posted: Nov 08, 2016
Diet: Original
0 Helpful