Chicken Pepper Panini
Take your sandwich game to the next level with this irresistible Chicken Pepper Panini, a perfect harmony of smoky roasted bell peppers, tender herb-seasoned chicken, and gooey melted mozzarella cheese pressed between crisp, golden-buttered sourdough. The magic lies in the zesty spread—a creamy blend of mayonnaise, Dijon mustard, and Italian seasoning—that adds a tangy flair to every bite. Cooked to perfection in a panini press or grill pan, this panini promises a symphony of textures and flavors that make it a satisfying lunch or quick weeknight dinner. Ready in just 30 minutes, this easy homemade delight combines gourmet quality with everyday simplicity.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Italian seasoning
- 4 pieces Sourdough bread slices
- 2 pieces Mozzarella cheese slices
- 1 tablespoon Butter
Instructions
Season the chicken breast with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a skillet over medium heat. Cook the chicken breast for 4-5 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for 5 minutes before slicing thinly.
While the chicken is cooking, roast the red and green bell peppers. Place them directly over a gas flame or under a broiler, turning until all sides are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the charred skin, remove seeds, and slice the peppers into strips.
In a small bowl, mix mayonnaise, Dijon mustard, and Italian seasoning to make the zesty spread.
Spread the mayo mixture evenly on one side of each slice of sourdough bread.
Assemble the panini by layering roasted pepper strips, sliced chicken, and a slice of mozzarella cheese onto two of the bread slices. Top with the remaining slices of bread, spread-side down.
Heat a panini press or a grill pan over medium heat. Lightly butter the outer sides of the bread on both sandwiches.
Place the sandwiches in the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. If using a grill pan, press down with a heavy lid or spatula to mimic panini press pressure.
Remove the paninis from the heat, let them cool for a minute, then slice in half and serve warm.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 727 mg | 15% | |
*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.
