Irresistible Grilled Chicken Panini Recipe – A Savory Delight You’ll Crave Again and Again

If you're looking for a sandwich that perfectly balances flavor, texture, and comfort, this Grilled Chicken Panini recipe is exactly what you need. With its juicy, seasoned chicken, melted provolone or mozzarella, and layers of fresh vegetables, this panini will have you begging for seconds! Whether it's the smoky grilled chicken, the burst of fresh pesto, or the gooey melted cheese, every bite delivers a taste sensation that’s impossible to resist.

Photo byInsanelyGoodRecipes

I stumbled across this mouthwatering recipe on Insanely Good Recipes, and after trying it, I just knew I had to share it with you all. It’s not just any sandwich—it’s an explosion of bold flavors that’s easy to make at home!

The origins of the panini (Italian for "small bread" or "sandwich") go back to Italian cafes where they were a quick and delicious street food. Today, paninis have taken the world by storm for their crisp exterior and endless filling possibilities. This particular recipe combines the warmth of a classic panini with the irresistible charm of freshly grilled chicken, pesto, and vibrant veggies.

Ingredients

For the Grilled Chicken:

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon red pepper flakes (optional)
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• 1 tablespoon olive oil
• 1 pound chicken breast cutlets

For the Panini:

• 1 (14 ounce) Italian loaf (sliced horizontally)
• ⅓ cup basil pesto
• 6-8 slices Provolone or mozzarella cheese
• 2 medium ripe tomatoes, sliced
• ½ cup roasted red peppers, sliced
• 1 cup packed fresh baby spinach leaves
• Olive oil spray

Instructions

1. Season and Grill the Chicken: Start by preparing the seasoning mix. In a medium bowl, combine salt, pepper, garlic powder, oregano, red pepper flakes, onion powder, paprika, and olive oil. Add the chicken breast cutlets to the bowl and mix until they are evenly coated.
2. Grill to Perfection: Preheat your outdoor grill or griddle pan to medium-high heat. Grill the chicken for about 5 minutes on one side, then flip and cook for another 2-3 minutes until it’s fully cooked and no longer pink inside. Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
3. Prepare the Panini: Take the Italian loaf and cut it in half horizontally. Spread basil pesto evenly over both sides of the bread. On the bottom half, layer the provolone or mozzarella cheese, grilled chicken, tomato slices, roasted red peppers, and fresh baby spinach. Top with the other half of the loaf.
4. Toast to Perfection:
5. • Method 1: If you have a panini press, preheat it and place the sandwich inside. Press down gently and grill for 3-5 minutes until the cheese melts and the bread is perfectly toasted.
   • Method 2: If you don’t have a panini press, heat a griddle pan over medium heat. Place the sandwich in the pan, then carefully place a clean skillet on top. Weigh down the skillet with a heavy can and cook for 1-3 minutes on each side, flipping carefully, until the bread is crispy and the cheese has melted.
6. Serve and Enjoy: Cut the paninis in half and serve them while they’re still hot and gooey. Trust me—one bite of this heavenly sandwich and you’ll want to make it again and again!

Pro Tips:

• Bread Choice: Use a sturdy loaf like ciabatta or Italian bread to ensure the sandwich holds up to the grilling process without becoming soggy.
• Cheese Variations: You can swap out Provolone or mozzarella for other melting cheeses like Swiss or cheddar for a different flavor profile.
• Vegetarian Version: Replace the chicken with grilled portobello mushrooms or marinated tofu for a delicious vegetarian option.

Sides and Pairings:

This Grilled Chicken Panini pairs beautifully with a fresh side salad, roasted potatoes, or a light soup. You can also serve it with a side of pickles or chips for an extra crunch!

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