Best 2 Grilled Chicken Panini Recipes
Grilling chicken is a fantastic way to infuse it with smoky flavors while giving it a delightful crispy texture. However, if you are looking to take your grilled chicken to the next level and create a dish that is bursting with flavor and has the perfect combination of textures, then you need to try making a grilled chicken panini. A grilled chicken panini is a sandwich made with grilled chicken, cheese, and various other fillings, all pressed together between two slices of bread or a panini roll and grilled until golden brown and crispy. With countless ways to customize your panini fillings and an array of different flavors to explore, you are sure to find a grilled chicken panini recipe that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN PESTO PANINI
If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
- Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
- Season the breasts with salt and pepper.
- Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
- Remove from pan and place on a plate or board.
- Top each fillet with some of the roasted peppers and a slice of cheese.
- Spread BOTH sides of the bread with pesto sauce.
- Place chicken inside the bread and form to a sandwich.
- Brush both sides of the outside of bread with olive oil.
- Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
- Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
- Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
- Remove from pan and cut in half.
Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3
GRILLED CHICKEN AND BROCCOLI PESTO PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
- Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
- For the sandwich: Preheat a grill pan over medium-high heat.
- Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
- To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
- Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.
Tips for Making the Best Grilled Chicken Panini:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your panini.
- Season your chicken generously. This will help to infuse it with flavor and prevent it from drying out.
- Cook the chicken until it is cooked through but still juicy. Overcooked chicken will be dry and tough.
- Use a good quality bread. A sturdy bread will hold up better to the heat and pressure of the panini press.
- Spread the pesto evenly on the bread. This will help to prevent it from becoming too concentrated in one spot.
- Add plenty of cheese. Cheese is what makes a panini so gooey and delicious.
- Grill the panini until it is golden brown and the cheese is melted. This will take about 3-4 minutes per side.
- Serve the panini immediately with your favorite sides.
Conclusion:
The grilled chicken panini is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy meal, give the grilled chicken panini a try.
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