This grilled chicken panini sandwich has all the best Italian flavors. From the pesto and Provolone to the juicy grilled chicken, it’s hard to beat.
There’s basil pesto in there, too, which adds a fragrant herby kick, while roasted red peppers bring a sweet, smoky depth.
And let’s not forget the fresh tomato and baby spinach, which add a refreshing crunch that balances out the richness of the cheese and chicken. Yum!
Why You’ll Love This Grilled Chicken Panini Sandwich
Simple Yet Satisfying: This panini is a simple mix of grilled chicken, jarred peppers, cheese, and store-bought pesto. But the flavors? They’re out of this world!
Grill Master’s Delight: The grilling process adds a delightful smoky aroma and charred texture to the chicken, elevating the overall taste experience.
Versatile Ingredients: Feel free to make this your own with different cheeses, onions, veggies, and even different types of bread.
Ingredients
- Chicken Breast Cutlets: They’re lean and already pounded into even thickness. That means they cook quickly and stay juicy.
- Seasonings: A mix of salt, pepper, garlic, oregano, onion, red pepper flakes, and paprika.
- Italian Bread: Grab a nice crusty loaf that’s soft on the inside. It’s the perfect vessel for all these Italian flavors.
- Basil Pesto: A vibrant green sauce that packs a punch of garlic, olive oil, and Parmesan. Try this pesto recipe if you’d like homemade.
- Provolone Cheese: Mild, slightly sweet, and oh-so-melty. This Italian cheese is a classic for a reason.
- Ripe Tomatoes: Juicy, ripe, and thinly sliced, they bring a burst of freshness to every bite.
- Roasted Red Peppers (optional): Smoky, sweet, and tender, these jarred beauties add depth and a pop of color. Be sure to pat them dry so the oil doesn’t seep into the bread.
- Fresh Baby Spinach Leaves: For a kick of crisp, green, nutrient-dense goodness.
- Olive Oil Spray: A light mist that ensures a crispy, golden-brown crust.
How to Make a Grilled Chicken Panini Sandwich
I can’t even begin to describe the aroma that filled my kitchen as I was grilling these bad boys.
It was like a siren call, luring me in with its irresistible scent of herbs, garlic, and melted cheese.
Luckily, they’re super easy to whip up.
1. MIX: Combine the seasonings, oil, and chicken until the meat is well-coated.
2. GRILL: Warm an outdoor grill or griddle pan on the stove and grill the chicken for 5 minutes on one side, then flip and cook for another 2-3 minutes until fully cooked. Transfer the chicken to a plate and cover loosely with foil.
3. SPREAD: Cut the bread in half and spread the pesto evenly over the inside.
4. LAYER: On the bottom half, layer the cheese, chicken, tomato slices, red peppers, and spinach. Place the top half of the roll on the sandwich and lightly coat the outside with olive oil spray.
5. PRESS: Press and grill the sandwich in a panini press for 3-5 minutes until the cheese is melted and the bread is toasted.
Or, heat a griddle pan to medium. Place the sandwich in the pan and press down with a heavy skillet weighted with a can. Cook for 1-3 minutes, flip, and cook until the cheese is melted.
6. SERVE: Cut the paninis in half and serve hot. Enjoy!
Tips For the Best Grilled Chicken Panini Sandwich
If you’re looking for a sandwich that’s not only delicious but also a work of art, this grilled chicken panini is it.
Trust me, you’ll want to make extra because these babies disappear faster than you can say “panini perfection!”
But before you get pressing, I have a few tips and tricks to remember.
- Use dense bread. I like Italian loaves since they are Italian sandwiches, but you can also use ciabatta, focaccia, or thick-cut sourdough.
- Provolone perfection. Provolone is an ideal melting cheese for paninis with a mild, slightly sweet flavor. Other options include mozzarella, fontina, Gruyère, or smoked gouda.
- Pesto power. For homemade, blend 2 cups fresh basil leaves, 1/4 cup olive oil, 1/4 cup Parmesan, 2 garlic cloves, and 1/4 cup pine nuts until smooth. Season with salt, pepper, and a little fresh lemon juice.
- Tasty additions. Get creative with add-ins like crispy bacon, sliced avocado, caramelized onions, red onion slices, pickles, or a drizzle of hot honey.
- Serve with soup. Pair your panini with a cup of tomato soup, roasted red pepper soup, or Italian vegetable soup for a satisfying meal.
More Panini Sandwiches You Have to Try
Italian Panini
Chicken Panini
Starbucks Ham and Swiss Panini
Breakfast Panini
Grilled Chicken Panini Sandwich
4
servings15
minutes20
782
kcalThis grilled chicken panini sandwich has all the best Italian flavors. From the pesto and Provolone to the juicy grilled chicken, it’s hard to beat.
Ingredients
- For the Grilled Chicken
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes, optional
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 pound chicken breast cutlets
- For the Panini
1 (14 ounce) Italian loaf (see notes)
1/3 cup basil pesto
6-8 slices Provolone or mozzarella cheese
2 medium ripe tomatoes, sliced
1/2 cup roasted red peppers, sliced
1 cup packed fresh baby spinach leaves
Olive oil spray
Instructions
- In a medium bowl, mix the salt, pepper, garlic powder, oregano, red pepper flakes, onion powder, paprika, and olive oil until well combined. Add the chicken and mix until evenly coated.
- Warm an outdoor grill or griddle pan on the stove to medium-high heat. Grill the chicken for 5 minutes without moving on one side. Flip, then cook for another 2-3 minutes or until no longer pink in the middle.
- Transfer the chicken to a plate and cover loosely with foil.
- Cut the bread in half horizontally and spread the pesto evenly over the inside. On the bottom half, layer the cheese, chicken, tomato slices, red peppers, and spinach evenly. Place the top half of the roll on the sandwich and lightly coat the outside with olive oil spray.
- Method 1: Heat a panini press and place the sandwich inside. Press down on the top and grill for 3-5 minutes or until the cheese is melted and the bread is toasted.
- Method 2: Heat a griddle pan over medium heat. Place the sandwich in the pan and carefully place a heavy (clean) skillet on top. Weigh the pan down with a can and cook for 1-3 minutes. Flip the sandwich and then cook again until the cheese is melted.
- Cut the paninis in half and serve hot. Enjoy!
Notes
- Use 4 ciabatta rolls instead of an Italian loaf.
