Grilled Tuscan Chicken Panini
Transport your taste buds straight to the heart of Italy with this Grilled Tuscan Chicken Panini, a sandwich that's bursting with fresh, bold flavors and rustic elegance. Juicy grilled chicken, marinated in a zesty blend of olive oil, garlic, lemon, and oregano, takes center stage, complemented by gooey layers of melted mozzarella, vibrant sundried tomatoes, and fresh baby spinach. Nestled between toasted ciabatta rolls slathered in aromatic basil pesto, this panini delivers a perfect crunch coupled with savory goodness in every bite. Quick to prepare and satisfying as a lunch or dinner option, this recipe is ideal for busy weeknights or casual gatherings. Plus, it's easy to make with just 20 minutes of prep time—your panini press (or skillet) will do the rest! Serve warm with a side of mixed greens or a cup of tomato soup for a comforting, Mediterranean-inspired meal that's sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Ciabatta rolls
- 4 ounces Mozzarella cheese, sliced
- 4 tablespoons Sundried tomatoes
- 1 cup Baby spinach leaves
- 4 tablespoons Basil pesto
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
In a small bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to create a marinade.
Pound the chicken breasts to an even thickness and coat them thoroughly with the marinade. Let the chicken marinate for 10 minutes.
Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove them from the grill and let them rest for 5 minutes before slicing into thin strips.
Slice the ciabatta rolls in half and spread 1 tablespoon of basil pesto on the cut side of each half.
On the bottom halves of the rolls, layer sliced mozzarella cheese, grilled chicken strips, sundried tomatoes, and baby spinach leaves. Top with the other half of the roll.
Preheat a panini press or a non-stick skillet over medium heat. If using a skillet, place a heavy object, like another pan, on top of the sandwich to press it down.
Cook the panini for 3-4 minutes per side, or until the bread is golden and crispy and the cheese is melted.
Slice each panini in half and serve warm.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 677 mg | 14% | |
*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.
