Thursday 2 July, 2020

Healthy Meals for Kids: Grilled Chicken Panini & Mushroom Soup

Grilled Chicken Panini Sandwich with Easy Homemade Mushroom Soup

Grilled Chicken Panini Sandwich with Easy Homemade Mushroom Soup

Getting your kids to eat, let alone eat something healthy, can be a serious task. 

Loop has partnered with Masarap Ltd and Tosh to serve up some yummy, healthy meals that even the pickiest eater is sure to love. 

 

Grilled Chicken Panini Sandwich with Easy Homemade Mushroom Soup

 

Ingredients for sandwich

  • 4 slices bread or long sub baguettes cut in half
  • 1 tbsp. butter, melted
  • 1 tbsp. prepared pesto (store bought)
  • 2 grilled chicken breasts (or 1 cup rotisserie chicken, shredded)
  • 2 slices provolone cheese
  • 2 slices of bacon, crispy, drained on paper towel (optional)
  •  

Directions

  1. Grill the chicken and cook through to a temperature of 75 degrees Celsius in the thickest part or until the juices run clear, slice and set aside
  2. Heat up your panini maker or frying pan
  3. Cut open up the baguettes on a clean surface
  4. Spread an even layer of the pesto on the inside of the rolls
  5. Top one side with chicken, bacon, cheese and close the sandwich
  6. Apply the melted butter to both sides of the sandwich and place on the hot grill for 2 to 3 minutes or until golden and the cheese is melted.
  7. Cut sandwiches in half. Serve immediately.

 

Tip: Chicken is cooked through when the internal temperature is 75 degrees Celsius using a thermometer.

 

Ingredients for the Soup

  • 1 tbsp. olive oil
  • 2 tbsp. of unsalted butter
  • 1 onion, finely chopped
  • 4 cups fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 4 cups stock (chicken/veg/beef)
  • 1 cup cooking cream or milk
  • 2 tbsp. chopped fresh herbs (parsley/thyme) plus 1 tbsp. for garnish

 

Directions

  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion and garlic for 2 to 3 minutes until softened.
  2. Add mushrooms and 2 teaspoons of herbs and cook for 5 minutes until soft and water has been released from mushrooms.
  3. Add stock, cover and bring to a boil
  4. Turn off heat and stir in the cooking cream
  5. Season with salt and pepper
  6. Garnish with remaining fresh herbs and serve warm.

 

Tip: cleaning mushrooms in water is ok if you are using them right away.

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