Grilled Chicken and Broccoli Pesto Panini

• 1 cup walnuts
• Kosher salt
• 2 small heads broccoli, cut into florets (about 3 cups)
• 1 clove garlic
• 1 tablespoon honey
• 1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
• 1 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• 8 slices rustic bread
• 4 chicken cutlets
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice, from half a lemon
• 1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved

1. For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
2. Bring a medium pot of salted water to a boil over medium-high heat.
3. Add the broccoli and cook until tender, about 4 minutes.
4. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes.
5. Remove from the ice bath and drain well.
6. Transfer the broccoli to a food processor.
7. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped.
8. With the machine running, gradually pour in the olive oil.
9. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano.
10. Cover and set aside.
11. For the sandwich: Preheat a grill pan over medium-high heat.
12. Grill the bread until toasted and golden brown, about 2 minutes per side.
13. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil.
14. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
15. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan.
16. Remove the chicken to a plate.
17. To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread.
18. Place 2 pieces of tomato on 4 of the slices.
19. Top the tomatoes with the chicken cutlets and the remaining slices of bread.
20. Cut each sandwich in half to serve.

walnuts, kosher salt, broccoli, clove garlic, honey, lemon zest, extravirgin olive oil, bread, chicken cutlets, red pepper, kosher salt, extravirgin olive oil, lemon juice, beefsteak tomatoes

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-and-broccoli-pesto-panini.html (may not work)