Description
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
- Preheat a grill or grill pan over medium heat.
- Rub chicken breasts with olive oil, salt, pepper, and Italian seasoning.
- Grill the chicken for 5–6 minutes per side, or until cooked through. Let rest, then slice thinly.
- Spread pesto sauce on one side of each slice of bread.
- Layer mozzarella, grilled chicken slices, sun-dried tomatoes, and basil leaves on two bread slices. Top with the other two slices, pesto side down.
- Lightly butter the outside of the sandwiches or brush with olive oil.
- Place in a panini press or grill pan and press until golden brown and cheese is melted, about 3–5 minutes per side.
- 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
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg