Crusty loaf of french bread sliced as thin as possibleI like the double pack of fresh loaves from Costco
3.5oz100 g Leftover grilled chicken (Mine is marinated in a simple blend of garlic, cider vinegar, dijon mustard, and s/p but any chicken works)
1/4cuplow-fat mayobest foods has one with only 1 fat per serving- greek yogurt works too.
3frozen basil cubesDorot brand found at my basic grocers and Trader Joes- or sub 2-3 tbs fresh.
1frozen garlic cubealso Dorot
1.5sliceslite havarti cheese
Sliced roma tomatoes
handful of arugula
For the Basil Garlic Mayo
Let the basil and garlic sit in the mayo for a few minutes to soften while you prep other things, then stir together with a pinch of salt and pepper. (Or soften the cubes in the microwave for just 5-10 seconds.) Save your leftovers because you're gonna want this on everything.
For the Sandwich
Take two slices of bread (mine came to 45 grams total which is only 20 carbs)
Top the bottom slice with 1 tbs of basil garlic mayo and one slice of cheese
Arrange chicken (I used 100 g (about 3.5 oz) leftover tenderloins butterflied at an angle to fit just right).
Top with sliced tomato, arugula, and extra half slice of cheese, then second piece of bread.
Spray the outside of the sandwich with cooking spray and cook over medium-hight heat until the cheese is melty and the bread is toasty.
*I know this isn't pesto-- but I keep trying to make a yummy macro-friendly pesto and it's hard! Pesto really wants to be swimming with olive oil and nuts. But with this guilt-free creamy base, you get all the flavor and keep your fats super low.
Serving: 1panini with 100 g chickenCalories: 365kcalFat: 9gProtein: 43gCarbohydrates: 26g
Keywords arugula, basil, chicken, french bread, garlic, panini, pesto