Grilled Chicken Panini
Elevate your sandwich game with this irresistible Grilled Chicken Panini recipe! Perfectly seasoned, tender grilled chicken pairs beautifully with creamy provolone cheese, fresh spinach, and tangy sun-dried tomatoes, all nestled between slices of crusty, toasted ciabatta bread. A hint of garlic in the mayo spread adds a savory touch, while the panini press ensures a golden, crispy finish. This quick and easy recipe, ready in just 35 minutes, is ideal for lunch or a casual dinner and serves up to four. Whether you're hosting friends or enjoying a weekday meal, this flavor-packed chicken panini guarantees satisfaction with every bite! Keywords: grilled chicken panini recipe, easy panini sandwich, ciabatta sandwich ideas.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 1 loaf ciabatta bread
- 4 slices provolone cheese
- 1 cup fresh spinach
- 0.5 cup sun-dried tomatoes
- 2 tablespoons mayonnaise
- 0.25 teaspoon garlic powder
Instructions
Preheat a grill pan over medium-high heat.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
In a small bowl, mix 2 tablespoons of olive oil with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of dried oregano.
Brush the chicken breasts with the olive oil mixture on both sides.
Grill the chicken breasts on the preheated grill pan for 5-7 minutes on each side, or until fully cooked and grill marks appear. The internal temperature should reach 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes, then slice each breast into thin strips.
Slice the ciabatta loaf into four equal sections and then horizontally slice each section in half to make sandwich halves.
Mix 2 tablespoons of mayonnaise with 0.25 teaspoon of garlic powder and spread evenly on each half of the ciabatta slices.
On the bottom half of each ciabatta slice, layer grilled chicken strips, 1 slice of provolone cheese, a handful of fresh spinach, and a couple of sun-dried tomatoes.
Place the top halves of the ciabatta over the fillings to form sandwiches.
Preheat a panini press. If using a skillet, place a heavy pan or another skillet on top to press the sandwich down.
Grill the panini for 3-5 minutes, or until the cheese is melted and the bread is golden and crisp.
Remove from the grill, slice in half, and serve warm.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 11.2 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 965 mg | 74% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1968 mg | 42% | |
*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.
