Pumpkin puree and chicken panini

Prep: 10 mins
Cook: 10 mins
Pumpkin puree and chicken panini

400g (1 tin) pumpkin puree
¼ tsp of garlic powder
¼ tsp of sage
Salt and pepper
4 Paninis
2-3 large chicken breasts, cooked (other chicken meat is also fine, use up your leftovers)
2 mozzarella balls, thinly sliced.
Sliced tomato (optional)

Heat the pumpkin puree in a small saucepan over a medium heat and add the garlic and sage. Cook until fully heated and season with salt and pepper to taste. (You can make this in advance and store in an airtight container in the fridge for up to three days or freeze for 6-8months.)

Split the Paninis in two and spread a moderate amount of the pumpkin puree on each half.

Place the chicken on one Panini half in each sandwich and top with the sliced mozzarella. Add the tomato at this point if you want to include it. Close the sandwich with the other Panini half and press down slightly to compact.

Cook in a sandwich press or under the grill until the cheese has melted and the bread is toasted.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Chicken, Vegetables

Recipe Type
Grilling, Healthy, Lunch Box, Quick Meals, Snacks

Special Info
Pregnant Mums

Level of Difficulty
Easy

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