Save
If you're in the mood for something cheesy and herby with loads of Mediterranean flair, this Italian Chicken Panini is about to steal your lunchtime heart. It’s stuffed with gooey mozzarella, tender chicken, luscious pesto, and sweet roasted peppers, all sandwiched between crispy golden bread. It's a handheld meal that's both rich and refreshing.
Ingredients
- Italian bread: thick slices give a crunchy outer layer and solid base; go for bakery loaves with an airy feel for the best crisp
- Pesto: adds fresh basil and garlic; use quality store-bought or homemade with plenty of olive oil for a flavor boost
- Cooked chicken breast: sliced or shredded leftover grilled or rotisserie chicken keeps it juicy and quick to prep
- Red onion slivers: lend a slight bite and sweet flavor; slice them thin for the best results
- Roasted red peppers: sliced for a sweet, smoky taste; jarred ones are fine, but pick those in brine for brightness
- Low moisture part skim mozzarella: stretchy, melty cheese is a must; grab block mozzarella and slice or shred for optimal melt
- Cooking spray: helps you get that ideal crispy crust without greasiness; choose a flavorless oil to avoid clashing with the pesto
Instructions
- Prepare the Bread and Fillings:
- Generously spread pesto on two slices of bread, making sure to cover all the edges for a saucy bite. Layer with half the chicken, then add red onion slivers, roasted red peppers, and mozzarella. Top with the other bread slices and press gently to form your sandwiches.
- Heat the Panini Press:
- Preheat your panini press until really hot. This is key for achieving a crunchy crust. Lightly mist the plates with cooking spray to stop sticking and toast the bread evenly.
- Grill the Panini:
- Place your sandwiches onto the hot press. Close carefully and cook for three to four minutes on each side. Look for a deep golden color and for the cheese to be melted and bubbling.
- Serve Warm and Enjoy:
- Once the panini is crispy and the filling is gooey, take it out from the press. Cut it in half with a sharp chef’s knife and serve while the cheese is still stretchy. Be careful of the pesto juices that might spill out.
The star of this dish is definitely the pesto—it packs a punch of fresh basil and genuine flavor. Making homemade pesto with garden basil and loads of garlic transformed this sandwich for my family. Whenever I fire up the press, the aroma brings everyone into the kitchen, eager to dig in.
Storage Tips
Panini taste best right off the press, but if you have extras, wrap them tight in foil and pop them in the fridge. When reheating, always use a skillet or toaster oven to bring back the crunch. If you want to prepare them in advance, assemble the sandwiches and store them ungrilled, wrapped well for up to a day to keep them fresh.
Ingredient Swaps
Feel free to swap turkey or even thinly sliced steak for the chicken if that's what you have. For a dairy-free option, go for a vegan mozzarella substitute and dairy-free pesto. Any strong country loaf works if you can't find Italian bread, but avoid soft or pre-sliced sandwich bread.
Serving Ideas
Serve these panini with a fresh arugula salad dressed in lemon juice and olive oil. Tomato basil or minestrone soup is a cozy sidekick. Cut them into strips for party platters or serve them open-faced for an effortless dinner.
Cultural Background
Panini, or pressed sandwiches, originated in Italy as a popular snack in bars. They gained popularity in the US through Italian cafes and gourmet sandwich spots. The blend of roasted red peppers, mozzarella, and pesto showcases classic Italian tastes revamped for quick home cooking.
Seasonal Tweaks
When basil's out of season, try using sun-dried tomato pesto for a fresh twist. Add some spinach or arugula before pressing for extra greens. Change up the roasted veggies with the season—grilled eggplant or zucchini are great in the summer.
I learned long ago that patience is key when it comes to heating the press. A truly hot press is the secret to getting restaurant-quality results every single time.
Common Recipe Questions
- → What kind of bread works best for this panini?
Using thick Italian bread offers a crunchy crust and a solid base to hold everything together without getting mushy when pressed.
- → Can I use pre-cooked chicken?
Absolutely, rotisserie chicken, precooked breast, or leftover chicken are great options for quick assembly and fast cooking.
- → What cheese is recommended for the best melt?
Low moisture, part skim mozzarella melts nicely and gives that classic gooey texture that's a must in panini.
- → Is a panini press necessary?
A panini press gives the best outcome, but a grill pan or skillet with some pressure can also make a delicious toasted sandwich.
- → How can I customize the flavors?
Think about adding fresh basil, changing up the pesto, or trying other cheeses like provolone for added flavor and a fun twist.