Grilled Chicken Panini Sandwich
This grilled chicken panini sandwich features seasoned chicken breast, basil pesto, Provolone cheese, tomatoes, roasted red peppers, and spinach on crisp Italian bread, pressed to perfection for a flavorful and satisfying meal.
4 Servings
Ingredients
For the Grilled Chicken:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 1 pound chicken breast cutlets
For the Panini Assembly:
- 1 14-ounce Italian loaf, halved horizontally
- ⅓ cup basil pesto
- 6 to 8 slices Provolone or mozzarella cheese
- 2 medium ripe tomatoes thinly sliced
- ½ cup roasted red peppers sliced
- 1 cup fresh baby spinach leaves packed
- Olive oil spray for grilling
Instructions
Prepare the Chicken
- In a medium-sized mixing bowl, combine the salt, black pepper, garlic powder, oregano, red pepper flakes (if using), onion powder, paprika, and olive oil. Mix well to form a paste. Add the chicken cutlets and toss to coat thoroughly.
Grill the Chicken
- Preheat an outdoor grill or stovetop grill pan over medium-high heat. Place the chicken cutlets on the grill and cook for approximately 5 minutes on the first side without moving them. Flip and continue cooking for an additional 2 to 3 minutes, or until the chicken is cooked through and no longer pink in the center. Transfer the cooked chicken to a plate and loosely cover with foil to rest.
Assemble the Sandwich
- Spread the basil pesto evenly over the cut sides of the halved Italian loaf. On the bottom half, layer the cheese slices, grilled chicken, tomato slices, roasted red peppers, and baby spinach. Cover with the top half of the bread and press gently to secure.
Grill the Panini (Two Methods)
- Panini Press Method: Preheat a panini press. Lightly spray the outside of the sandwich with olive oil. Place the sandwich in the press and cook for 3 to 5 minutes, or until the bread is golden brown and the cheese has melted.
- Skillet Method: Heat a griddle or skillet over medium heat. Place the sandwich in the pan and cover with a heavy skillet or press. Weigh it down with a can or other object to apply pressure. Cook for 1 to 3 minutes, flip carefully, and cook the other side until the bread is toasted and the cheese is fully melted.
Serve
- Slice the panini in half and serve immediately while hot.
Notes
To prepare this recipe gluten-free, substitute the Italian loaf with certified gluten-free bread that is sturdy enough to withstand grilling or pressing. Additionally, confirm that the basil pesto and roasted red peppers are free from any gluten-containing additives or cross-contamination. All other ingredients listed are naturally gluten-free, but it is recommended to check product labels to ensure safety for those with gluten intolerance.