Balsamic Chicken Sandwich or Panini
Savor the irresistible flavors of a Balsamic Chicken Sandwich or Panini, a perfect fusion of tangy, savory, and fresh ingredients. Juicy, marinated chicken breasts, infused with balsamic vinegar, garlic, and Italian seasoning, are grilled to perfection and layered with creamy mozzarella cheese, fresh basil, ripe tomato slices, and crisp baby greens like spinach or arugula. Nestled between golden, toasted ciabatta rolls or sandwich bread, each bite strikes the perfect balance of textures and tastes. Whether you opt for a panini press or a skillet, this sandwich makes for a quick, gourmet meal that's ideal for lunch or dinner. Pair it with a fresh salad or crisp fries for a satisfying treat that’s as easy to make as it is delicious. Keywords: balsamic chicken sandwich, panini recipe, grilled chicken sandwich, quick gourmet lunch, easy chicken panini.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 4 pieces Ciabatta rolls or sandwich bread
- 4 slices Mozzarella cheese (sliced)
- 1 large Tomato (sliced)
- 8 pieces Fresh basil leaves
- 1 cup Baby spinach or arugula
- 2 tablespoons Mayonnaise (optional)
Instructions
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
In a large bowl, whisk together balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
Add the chicken breasts to the marinade, making sure they are fully coated. Cover and let marinate in the fridge for 15-30 minutes.
Preheat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing.
Preheat a panini press or a clean skillet for sandwich assembly.
If desired, spread a thin layer of mayonnaise on one side of each bread slice or roll.
Layer each sandwich with cooked chicken, a slice of mozzarella cheese, tomato slices, fresh basil leaves, and a handful of baby spinach or arugula. Top with the other half of the bread or roll.
If using a panini press, place the sandwiches in the press and cook for 3-4 minutes, until the cheese is melted and the bread is golden and crispy. If using a skillet, cook the sandwiches over medium heat for 2-3 minutes on each side, pressing down gently with a spatula.
Remove the sandwiches from the heat, slice if desired, and serve warm.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
