Chicken and Roasted Red Pepper Panini Style Sandwiches
Elevate your sandwich game with these irresistible Chicken and Roasted Red Pepper Panini Style Sandwiches! Featuring tender, perfectly seasoned grilled chicken breast, sweet and smoky roasted red peppers, fresh spinach, and gooey mozzarella cheese, all layered between crisped ciabatta bread slathered with a tangy mayo-Dijon spread, this recipe delivers bold flavors in every bite. Prepared in under 40 minutes, these hearty panini sandwiches are perfect for lunch or a casual dinner. Cooked to golden perfection in a grill pan or panini press, each bite is a delightful medley of textures and tastes, making this an easy yet gourmet option you'll want to make on repeat.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 4 pieces Ciabatta bread
- 1 cup Roasted red peppers (jarred or homemade)
- 1 cup Fresh spinach
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Butter
Instructions
Preheat a grill pan or skillet over medium heat.
Season the chicken breasts evenly with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in the grill pan. Cook the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let rest for 5 minutes before slicing thinly.
In a small bowl, mix the mayonnaise and Dijon mustard. Set aside.
Slice the ciabatta bread in half horizontally to create sandwich halves.
Spread a thin layer of the mayo-mustard mixture on the cut sides of each bread piece.
Layer the sliced chicken, roasted red peppers, fresh spinach, and shredded mozzarella cheese evenly across the bottom halves of the bread. Top with the other halves to close the sandwiches.
Brush the outsides of each sandwich lightly with the remaining olive oil or melted butter.
Place the sandwiches on the grill pan and press down slightly using another heavy skillet or a panini press, cooking 3-4 minutes per side until the bread is golden brown and the cheese is melted.
Remove from the heat, slice in half if desired, and serve warm.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 12.7 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 905 mg | 70% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1555 mg | 33% | |
*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.
