Chicken and Vegetable Paninis with Tarragon Mayonnaise
Elevate your sandwich game with these irresistible Chicken and Vegetable Paninis with Tarragon Mayonnaise! This recipe combines the smoky char of grilled chicken, zucchini, and red bell peppers with the vibrant, herbaceous flavor of homemade tarragon mayonnaise. Nestled between crispy, buttery ciabatta rolls and melted provolone cheese, these paninis are perfect for a quick lunch or a hearty weeknight dinner. Easy to customize and ready in just 40 minutes, this satisfying meal brings bold flavors and fresh ingredients to your table. Pair it with a simple side salad or soup for a complete and delicious dining experience!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh tarragon
- 0.5 cup Mayonnaise
- 4 pieces French bread or ciabatta rolls
- 4 slices Provolone cheese
- 2 tablespoons Butter
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
Season the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Slice the zucchini lengthwise into thin strips and the red bell pepper into broad flat pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.
Grill the chicken breasts for 5-6 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing thinly.
Grill the zucchini and bell pepper for 2-3 minutes on each side, until lightly charred and tender. Set aside.
To prepare the tarragon mayonnaise, finely chop the fresh tarragon and mix it into the mayonnaise in a small bowl. Set aside.
Slice the rolls or French bread in half lengthwise. Spread a generous amount of tarragon mayonnaise onto each half.
Layer the bottom half of each roll with grilled chicken slices, zucchini, red bell pepper, and a slice of provolone cheese. Place the top half of the roll over the fillings.
Butter the outside of each sandwich lightly on both the top and bottom.
Heat a panini press or skillet to medium heat. Place the paninis onto the press or pan and cook for 3-4 minutes, pressing gently (use another skillet or weight if not using a panini press), until the bread is golden brown and the cheese has melted.
Remove the paninis from the skillet or press, slice in half, and serve immediately.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 502 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.
