Italian Chicken Panini Recipe
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
586 kcal
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Course
Main Course
Italian Chicken Panini Recipe
Description
This Italian Chicken Panini starts with thick slices of Italian bread generously spread with pesto, which imparts a herbaceous and garlicky flavor. Cooked chicken breast sliced lengthwise provides lean protein. Thinly sliced roasted red bell peppers add a subtle sweetness and smoky depth, balanced by slivers of red onion for a hint of bite. Low moisture mozzarella melts smoothly, creating a creamy layer that binds the ingredients together.
Grilling in a panini press crisps the bread to a golden brown while melting the cheese and warming the fillings thoroughly. The pressing process compresses the sandwich slightly, melding the layers of flavor and texture. The result is a warm, flavorful sandwich with a grilled exterior and a balanced filling mix.
Serve the panini hot, cut in half to showcase the melted cheese and roasted pepper. It works well as a quick lunch or light dinner and pairs nicely with a simple salad or a cup of soup for a complete meal. Using precooked chicken or store-bought rotisserie chicken offers convenience without sacrificing taste.
Ingredients
- 4 lices Italian bread , thickly sliced
- 2 tablespoons pesto
- 1 chicken breast , cooked and sliced in half lengthwise
- 2 tablespoons red onion , slivered
- 1/4 cup red bell pepper thinly sliced, roasted
- 4 ounces mozzarella cheese low moisture, part skim
- cooking spray
Instructions
- Slather two of your chosen sandwich bread evenly with pesto, lots of pesto.
- Top each with one half of the chicken breast and then evenly divide the red onion, red peppers and mozzarella cheese. Top each with another piece of chosen bread.
- Heat the panini press and coat with the cooking spray.
- Place the sandwiches inside to press and grill for 3-4 minutes on each side. Time will vary on the thickness of your bread and the press.
- When sandwich is heated though and the cheese is melted, remove and with a swift hack, chop in half. Serve while hot.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Precooked chicken breast or rotisserie chicken can be used in place of fresh chicken for convenience.
- Roasting the red bell pepper adds sweetness and depth of flavor to the sandwich.
- Use low moisture mozzarella for ideal melting without excess moisture in the sandwich.
- Serve immediately after grilling to enjoy the mozzarella melted and the bread crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 40g | 80% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 118mg | 39% |
| Sodium | 1254mg | 52% |
| Potassium | 599mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 331mg | 33% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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