Best 8 Chicken And Roasted Red Pepper Panini Style Sandwiches Recipes

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Indulge in the delectable flavors of the chicken and roasted red pepper panini style sandwich, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of succulent chicken, vibrant roasted red peppers, and gooey melted cheese, all nestled between slices of toasted bread. This sandwich offers a delightful balance of textures, with the tender chicken providing a soft and juicy bite, the roasted red peppers adding a sweet and smoky flavor, and the melted cheese stretching and oozing with every bite. Prepared with fresh, high-quality ingredients and a touch of culinary artistry, the chicken and roasted red pepper panini is a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN AND ROASTED RED PEPPER PANINI



Grilled Chicken and Roasted Red Pepper Panini image

I love panini. I love all varieties of panini.

Categories     main dish     poultry

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 whole Boneless, Skinless Chicken Breasts
8 whole Sun-dried Tomatoes, Packed In Oil
3 tbsp. Prepared Basil Pesto
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Lemon Juice
1/2 tsp. Kosher Salt
Freshly Ground Black Pepper
1/4 c. Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Provolone Or Mozzarella Cheese
8 slices Good Whole Grain Sandwich Bread
4 tbsp. Butter, Softened

Steps:

  • CHICKENSlightly flatten chicken with a mallet (just until uniform thickness.)In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips. SPREADIn a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed. ROASTED RED PEPPERSIf you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don't be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside. TO ASSEMBLETo make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)Slice sandwiches in half and serve immediately with cold grapes. Delish!

ROASTED PEPPER CHICKEN SANDWICHES



Roasted Pepper Chicken Sandwiches image

This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 21

1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
PEPPER MIXTURE:
1 large onion, thinly sliced
1 teaspoon sugar
4 garlic cloves, minced
3/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 tablespoon red wine vinegar
SANDWICHES:
1 loaf (8 ounces) focaccia bread
4 teaspoons fat-free mayonnaise
4 slices reduced-fat Swiss cheese

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

Nutrition Facts : Calories 404 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 795mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE



Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Steps:

  • Preheat panini maker to medium-low.
  • Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
  • Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
  • Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

CHICKEN AND ROASTED PEPPER PANINI



Chicken and Roasted Pepper Panini image

This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.

Provided by mary winecoff

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken cutlets, thinly sliced
salt and pepper
4 tablespoons olive oil
1/2 cup roasted red pepper, drained and chopped
1/2 cup kalamata olive, pitted
1/2 cup fresh basil, chopped
1 garlic clove, minced
4 (6 inch) submarine rolls, halved lengthwise
8 ounces provolone cheese, thinly sliced

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
  • Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
  • Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES



Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

Steps:

  • Cut 8 thick slice of Foccacia bread.
  • Mix mayonaisse and Ranch dressing in small bowl.
  • Spread mayo mixture on 4 slices of Foccacia.
  • On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
  • Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
  • Top each sandwich with remaining slices bread.
  • Spray frying pan with Olive Oil spray (or other cooking spray).
  • Fry each sandwich on medium until they are golden brown.
  • Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
  • Enjoy! These are so yummy!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

ROASTED PEPPER AND PESTO CHICKEN SANDWICH



Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

4 TYSON® Chicken Breast Fillets
1 roasted red bell pepper (roast your own or use jarred roasted peppers)
1 roasted yellow bell pepper
1 roasted orange bell pepper
1/3 cup prepared pesto
1/4 cup mayonnaise
2-3 tablespoons garlic powder
4 tablespoons butter
4 ciabatta rolls
4 slices provolone cheese

Steps:

  • Prepare Tyson chicken according to package directions. Set aside and keep warm.
  • Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
  • Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Tips:

  • To save time, buy pre-roasted red peppers or roast them in advance.
  • Use a variety of cheeses to create different flavor combinations. Some good options include mozzarella, cheddar, provolone, and goat cheese.
  • If you don't have a panini press, you can grill the sandwiches in a skillet over medium heat.
  • Serve the sandwiches with your favorite sides, such as chips, salad, or soup.

Conclusion:

Chicken and roasted red pepper panini-style sandwiches are a delicious and easy-to-make meal. They're perfect for lunch or dinner, and they can be customized to your liking. With a few simple ingredients, you can create a sandwich that is both flavorful and satisfying.

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