Chicken Mozzarella Panini (Print-Friendly Version)
Toasty panini filled with chicken, mozzarella, roasted peppers, and zesty pesto on thick Italian bread.
# Ingredients You'll Need:
→ Main Components
01 -
2 tablespoons basil pesto
02 -
60 grams roasted red peppers, thinly sliced
03 -
1 chicken breast, cooked and sliced lengthwise
04 -
4 slices Italian bread, thickly cut
05 -
2 tablespoons red onion, slivered
06 -
115 grams low-moisture, part-skim mozzarella, sliced or shredded
→ For Cooking
07 -
Cooking spray for greasing panini press
# How to Make It:
01 -
Spread a tablespoon of pesto on each of two slices of Italian bread.
02 -
Layer each pesto-coated slice with half of the chicken breast. Distribute the red onion and roasted red peppers evenly on both. Add half of the mozzarella to each, then top with the remaining bread slices.
03 -
Turn on the panini press. Lightly spray the plates with cooking spray to keep things from sticking.
04 -
Put the sandwiches in the hot panini press. Cook for about 3 to 4 minutes on each side, checking for the bread's thickness. It's done when everything's heated through and the cheese is melted.
05 -
Take them out of the press and cut each panini in half with a sharp knife. Enjoy while they're hot.
# Extra Information:
01 -
Using precooked or rotisserie chicken can make this easier.