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Italian Chicken Panini

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A delicious and hearty Italian Chicken Panini made with grilled chicken, melted mozzarella, sun-dried tomatoes, and fresh basil, pressed between crusty ciabatta bread.

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 4 slices ciabatta bread
  • 4 slices mozzarella cheese
  • 1/4 cup sun-dried tomatoes (packed in oil), drained
  • Fresh basil leaves
  • 2 tablespoons pesto sauce
  • Butter or olive oil for grilling

Instructions

  1. Preheat a grill or grill pan over medium heat.
  2. Rub chicken breasts with olive oil, salt, pepper, and Italian seasoning.
  3. Grill the chicken for 5–6 minutes per side, or until cooked through. Let rest, then slice thinly.
  4. Spread pesto sauce on one side of each slice of bread.
  5. Layer mozzarella, grilled chicken slices, sun-dried tomatoes, and basil leaves on two bread slices. Top with the other two slices, pesto side down.
  6. Lightly butter the outside of the sandwiches or brush with olive oil.
  7. Place in a panini press or grill pan and press until golden brown and cheese is melted, about 3–5 minutes per side.
  8. Remove from heat, slice in half, and serve warm.

Notes

  • You can substitute mozzarella with provolone or fontina cheese.
  • Ciabatta can be replaced with sourdough or any sturdy bread.
  • Use pre-cooked rotisserie chicken to save time.

Nutrition

Find it online: https://easy-tapas-recipes.com/italian-chicken-panini/