Ingredients
Bread and Spread
- 4 slices Italian bread, thickly sliced
- 2 tablespoons pesto
Filling
- 1 chicken breast, cooked and sliced in half lengthwise
- 2 tablespoons red onion, slivered
- 1/4 cup roasted red peppers, thinly sliced
- 4 ounces low moisture, part skim mozzarella, shredded or thinly sliced
For Cooking
- Cooking spray
Instructions
- Prepare the Bread: Slather two slices of Italian bread evenly with 2 tablespoons of pesto, ensuring a flavorful base for your panini.
- Add the Filling: Top each pesto-coated slice with one half of the cooked chicken breast, then evenly distribute the slivered red onion, roasted red peppers, and mozzarella on top.
- Assemble the Sandwich: Place the remaining two slices of bread on top of each filling to complete the sandwiches.
- Heat the Panini Press: Preheat your panini press and coat the cooking surfaces lightly with cooking spray to prevent sticking.
- Cook the Sandwiches: Place the sandwiches inside the press and grill for 3 to 4 minutes on each side, or until the bread is toasted golden and the cheese has fully melted. Timing may vary depending on the bread thickness and the press used.
- Serve: Once heated through, remove the paninis and slice each in half with a swift cut. Serve immediately while hot for the best taste and texture.
- Feedback: If you try this recipe, share your experience in the comments or with a star rating to let others know how it turned out.
Notes
- Use thickly sliced Italian bread for the best texture and soak-up of flavors.
- Ensure the chicken breast is fully cooked before slicing for food safety.
- Cooking spray helps prevent the panini from sticking to the press and creates a crisp crust.
- You can substitute the pesto with basil or sun-dried tomato pesto for variety.
- If you don’t have a panini press, use a grill pan and cook with a weighted spatula to press the sandwich.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
- Diet: Low Fat
