Description

A warm and flavorful Italian Chicken Panini with tender grilled chicken, fresh vegetables, melted cheese, and a zesty pesto spread, pressed between ciabatta bread for a crispy finish.

Ingredients

2 boneless, skinless chicken breasts (about 12 oz total)
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 Tbsp olive oil, divided
2 ciabatta rolls, halved horizontally
4 slices mozzarella cheese
½ cup roasted red peppers, sliced
½ cup fresh spinach leaves
2 Tbsp pesto sauce
1 Tbsp mayonnaise (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken breasts with Italian seasoning, salt, and pepper.
Heat 1 Tbsp olive oil in a skillet over medium heat. Cook chicken 5‑6 minutes per side, until internal temperature reaches 165 °F (74 °C). Remove and let rest 5 minutes, then thinly slice.
Preheat panini press (or skillet and weight) to medium-high.
Spread pesto (and mayo if using) on the cut sides of the ciabatta rolls.
Layer sliced chicken, mozzarella, roasted red peppers, and spinach on bottom halves of rolls. Top with other halves.
Brush exterior of sandwiches with remaining olive oil.
Place sandwiches in press; grill 3‑5 minutes until bread is golden and cheese is melted (or transfer to skillet, press, and cook 3‑4 minutes per side).
Remove, slice in half, and serve warm.

Notes

Customize with sun-dried tomatoes or provolone instead of mozzarella.
Use leftover roasted chicken to save time.
To make gluten-free, swap ciabatta for GF bread.
Pretend it’s low-fat by using light cheese and skipping mayo.