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This Italian Chicken Panini is a family favorite that combines crusty Italian bread with gooey mozzarella, roasted red peppers, juicy chicken, and lots of fresh pesto. It is my go-to when I need something cozy and impressive in a hurry, and it never lasts long at the table.
I first made this after a long workday and was amazed by how fast and flavorful it came together. Now my sister requests it every Sunday when she visits.
Ingredients
- Italian bread thick slices: This bread gives you the hearty crunch you need for pressing Select a loaf with a crisp crust and chewy interior
- Pesto: Brings bold herby garlic flavor Use fresh or good quality store bought
- Chicken breast cooked and sliced: This keeps it moist and protein packed Using rotisserie chicken works great for busy days
- Red onion slivered: Offers sharp bite and crunch Choose onions that are firm and brightly colored
- Roasted red peppers sliced: These add natural sweetness and color Jarred peppers are perfect for convenience
- Low moisture part skim mozzarella shredded or sliced: Melted cheese brings creaminess Look for mozzarella that is firm and not water packed
- Cooking spray: To prevent the sandwich from sticking and get the bread perfectly golden
Step-by-Step Instructions
- Build the Sandwich:
- Lay out the slices of Italian bread and slather two with a generous layer of pesto Make sure to coat all the way to the edges
- Layer the Fillings:
- Place half of the cooked sliced chicken breast on top of the pesto Then top each with a generous amount of slivered red onion followed by a neat layer of roasted red peppers Add a thick layer of mozzarella to finish
- Close the Panini:
- Top each stack with the remaining bread slices pressing gently but firmly to compact the fillings
- Prep the Panini Press:
- Heat the panini press fully and coat the plates lightly with cooking spray This ensures easy release and extra crispness
- Grill the Panini:
- Carefully place the sandwiches on the press Close it and allow to grill for three to four minutes Flip or rotate if needed depending on press style Grill until the cheese is melted and bread is golden brown
- Slice and Serve:
- Remove sandwiches from the press and let them rest for one minute Use a sharp knife to cut each panini in half Serve hot while the cheese is gooey
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My favorite part is always the creamy melted mozzarella paired with garlicky pesto My little nephew always declared it the cheesiest sandwich he had ever tried making it our family hangout highlight
Storage Tips
Store any leftover panini in an airtight container in the fridge They keep well for up to two days Reheat in a toaster oven or on a skillet so the crust regains its crispness Avoid the microwave as it can make the bread soggy
Ingredient Substitutions
Swap the chicken for sliced turkey or grilled vegetables if you want it vegetarian Provolone or fontina cheese also work well instead of mozzarella If you do not have pesto try a smear of olive tapenade for herby flavor
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Serving Suggestions
Serve the panini with a simple salad of arugula and tomatoes or a bowl of tomato soup For bigger meals pair with roasted potatoes or mix in greens for a lighter bite
Cultural Context
Panini are classic Italian pressed sandwiches loved for their cozy yet vibrant fillings This version is inspired by the kind you find in cafes across Tuscany where hearty bread and flavorful cheese are king
Recipe FAQs
- → What type of bread works best for this panini?
Thick slices of Italian bread are ideal, providing a sturdy and flavorful base that crisps up beautifully in the press.
- → Can I substitute the chicken?
Precooked chicken, a cutlet, shredded chicken, or rotisserie chicken are all great substitutes for added convenience.
- → How do I get the cheese perfectly melted?
Preheat the panini press so it's hot before grilling. Press for 3-4 minutes or until the mozzarella is fully gooey.
- → Is it possible to make this without a panini press?
Absolutely! Use a skillet with a heavy pan to press the sandwich while toasting each side until golden.
- → What other add-ins work well?
Try adding fresh basil leaves, a slice of tomato, or a drizzle of balsamic glaze for extra flavor layers.