Description
Enjoy a delicious Italian Chicken Panini featuring tender grilled chicken, fresh mozzarella, sun-dried tomatoes, and aromatic basil pesto, all pressed between crispy ciabatta bread. This easy-to-make sandwich combines savory flavors and textures for a perfect hearty lunch or dinner.
Ingredients
Chicken Marinade
- Boneless, Skinless Chicken Breasts: About 1 lb (450 g)
- Olive Oil: 2 tablespoons
- Salt and Pepper: to taste
Panini Assembly
- Ciabatta Bread: 4 slices
- Fresh Mozzarella Cheese: 8 ounces (225 g), sliced
- Sun-Dried Tomatoes: 1/2 cup, chopped
- Basil Pesto: 1/4 cup
- Fresh Arugula: 1 cup
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, salt, and pepper. Coat the chicken breasts thoroughly with this mixture and let them marinate for at least 30 minutes to absorb the flavors.
- Grill the Chicken: Heat a grill or grill pan to medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side until fully cooked through. Remove from heat and allow the chicken to rest for a few minutes before slicing thinly.
- Assemble the Panini: Spread approximately 1 tablespoon of basil pesto on the bottom half of each ciabatta bread slice. Layer with sliced grilled chicken, fresh mozzarella slices, chopped sun-dried tomatoes, and fresh arugula. Top with the other half of the bread to close the sandwich.
- Grill the Panini: Place the assembled panini in a preheated panini press or skillet. Grill for 3-5 minutes until the bread turns golden brown and crispy and the mozzarella is melted and bubbly. Remove and serve immediately.
Notes
- For extra flavor, consider adding a drizzle of balsamic glaze inside the panini.
- If you don’t have a panini press, use a heavy skillet and press down with another pan or a foil-wrapped brick.
- Leftover grilled chicken can be stored for up to 2 days in the refrigerator.
- Feel free to swap ciabatta for other sturdy sandwich breads like focaccia or baguette.
