Jul 30
August is National Panini Month. This Italian Chicken Panini Sandwich is full of lively aromatic flavors that are so delicious. I just know you and your family will absolutely love this delicious sandwich!
Italian Chicken Panini Ingredients
The best part of paninis are how versatile they are. Top with whatever you’d like!
- Chicken breast – This recipe is a great way to use up leftover chicken. If you don’t have the time to cook up chicken, you could use a rotisserie chicken or even a pre-cooked Tyson chicken breast. You could also use chicken cutlets. Whatever you use, make sure the chicken temp is right!
- Pesto – I like using my homemade pesto recipe, but you could very easily buy a jar of it at the grocery store. Basil pesto is my favorite.
- Italian bread – Make sure the bread slices are decently thick. They will be pressed, after all, so you don’t want them to be completely flat after coming out of the press.
- Red onion – I love the flavor that red onion adds to the sandwiches. You can use sweet onions if you’d like to though.
- Roasted red peppers – Make sure these are thinly sliced and drained. If they’re still wet, they might make your sandwich soggy.
- Mozzarella – I prefer to use fresh slices of mozzarella rather than the pre-shredded bagged version.
How to Make Italian Chicken Panini
You will be pleasantly surprised at how easy this Italian Panini recipe is to make.
- Spread pesto. Slather both slices of bread with pesto, lots of pesto.
- Add toppings. Top with chicken, onion, red peppers, slice of cheese, then second slice of bread.
- Coat grill press with cooking spray. Heat panini press and coat with cooking spray.
- Press sandwiches. Place sandwiches inside until golden brown. I do one at a time since my panini maker isn’t that large.
- Remove and serve. When sandwich is heated though and the cheese is melted, remove and serve immediately.
Thank you to Savory Experiments for this yummy recipe!