Golden, crispy, and oozing with melted cheese, the Italian Chicken Panini is the perfect fusion of bold flavors and satisfying textures. With juicy, tender chicken, smoky roasted red peppers, and the aromatic punch of pesto, this sandwich delivers gourmet quality in just a few simple steps. Whether enjoyed as a quick lunch, a casual dinner, or a flavorful snack, it’s a versatile dish that’s easy to prepare yet incredibly indulgent in taste.
Ingredient Breakdown
The foundation of this panini lies in the bread, where thick-cut Italian slices create the perfect crunch while maintaining a soft, airy interior. Chicken breast, cooked and sliced lengthwise, ensures each bite is juicy and evenly layered. A generous slathering of pesto infuses the sandwich with vibrant, herby flavors, complementing the subtle sweetness of roasted red peppers. The sharp bite of slivered red onion adds a contrasting zing, balancing out the richness of the other ingredients. Low-moisture, part-skim mozzarella is the ideal choice for achieving a stretchy, gooey melt without making the sandwich overly greasy. Finally, a light coating of cooking spray prevents sticking while allowing the bread to develop an irresistible golden crust during grilling.
Step-by-Step Preparation Guide
Preparing the Ingredients
Cutting the bread to the right thickness is essential for structure and crispiness, preventing it from becoming too soft or overpoweringly dense. The chicken should be evenly sliced to ensure a balanced bite in every mouthful, avoiding uneven layering that can cause ingredient displacement. Roasted red peppers and red onions should be thinly sliced to blend seamlessly into the sandwich, enhancing both texture and taste.
Assembling the Panini
Spreading pesto generously but evenly over the bread ensures a well-balanced distribution of flavor. Layering the ingredients in the correct order prevents sliding during pressing—starting with the chicken as the base, followed by the red onions and roasted red peppers, with the mozzarella strategically placed on top to melt and bind everything together. This careful assembly ensures that the cheese locks in the ingredients while grilling, preventing them from spilling out.
Grilling the Panini
A preheated panini press is key to achieving an even, golden crust. Lightly coating the press with cooking spray prevents sticking without making the sandwich greasy. The panini should be grilled for about 3 to 4 minutes per side, but timing may vary depending on the thickness of the bread and the intensity of the press. The goal is to achieve a crisp, golden-brown exterior while ensuring the cheese melts to perfection.
Recipe Tips & Frequently Asked Questions
Choosing the right bread to avoid sogginess:
Opt for hearty Italian bread that can withstand the moisture from pesto and melted cheese without becoming limp.
Adjusting cooking time based on bread density and press heat levels:
Lighter breads require shorter grilling times, while denser loaves may need extra minutes.
How to achieve the perfect balance of crispiness and melty goodness:
Preheat the press properly and avoid overloading the sandwich with too much filling.
Prepping ingredients ahead of time for quick assembly:
Cook the chicken in advance and slice the vegetables beforehand for a hassle-free meal.
Substituting ingredients for dietary preferences or variations:
Swap mozzarella for provolone or gouda, or use grilled eggplant instead of chicken for a vegetarian twist.
Can I make this panini without a press?
A grill pan or a regular skillet with a weighted object (such as another pan) can achieve similar results.
How can I prevent my sandwich from getting soggy?
Toasting the bread lightly before assembling and using just enough pesto prevents excess moisture.
Can I use a different type of cheese?
Provolone, gouda, or fontina are great alternatives that melt beautifully.
How do I store and reheat leftovers?
Store the panini in an airtight container and reheat in an oven or toaster oven to restore its crispness.
Can I make this recipe ahead of time?
Assemble the sandwich in advance and grill just before serving for the freshest taste.
What to Serve With This Recipe
Classic Pairings: A fresh, crisp salad such as a Caesar or arugula-based mix complements the richness of the panini.
Dipping Sauces: A side of marinara, garlic aioli, or balsamic glaze adds extra depth to the flavors.
Soup Combinations: Pairing the panini with a warm bowl of tomato basil or roasted red pepper soup creates a cozy, satisfying meal.
Bringing together the best of Italian flavors in a crispy, cheesy sandwich, this Italian Chicken Panini is a must-try for anyone craving a gourmet-quality meal without the hassle. With perfectly toasted bread, melty mozzarella, and the bold flavors of pesto and roasted red peppers, it delivers a restaurant-style experience right at home. Whether served with a side salad, dipped into a rich tomato soup, or enjoyed on its own, this panini is a go-to option for a delicious and satisfying meal.
Ingredients
1 chicken breast, cooked and sliced in half lengthwise
4 slices Italian bread, thick-cut
2 tablespoons pesto
¼ cup roasted red peppers, thinly sliced
2 tablespoons red onion, slivered
4 ounces low-moisture, part-skim mozzarella
Cooking spray
Instructions
Generously spread a thick layer of pesto over two slices of Italian bread, ensuring an even coating for maximum flavor. Lay one half of the cooked chicken breast atop each pesto-covered slice, followed by a scattering of slivered red onion and roasted red peppers. Evenly distribute the mozzarella cheese over the assembled ingredients before placing the remaining bread slices on top to form a sandwich.
Preheat a panini press and lightly coat the grilling plates with cooking spray to prevent sticking. Once heated, carefully place the sandwiches inside and close the press. Grill for 3 to 4 minutes per side, adjusting the time based on the thickness of the bread and the intensity of the press.
When the exterior is crisp and golden, and the cheese is thoroughly melted, remove the sandwiches from the press. Using a sharp knife, slice each panini in half and serve immediately while hot.
Italian Chicken Panini Recipe
Ingredients
- 1 chicken breast cooked and sliced in half lengthwise
- 4 slices Italian bread thick-cut
- 2 tablespoons pesto
- ¼ cup roasted red peppers thinly sliced
- 2 tablespoons red onion slivered
- 4 ounces low-moisture part-skim mozzarella
- Cooking spray
Instructions
- Generously spread a thick layer of pesto over two slices of Italian bread, ensuring an even coating for maximum flavor. Lay one half of the cooked chicken breast atop each pesto-covered slice, followed by a scattering of slivered red onion and roasted red peppers. Evenly distribute the mozzarella cheese over the assembled ingredients before placing the remaining bread slices on top to form a sandwich.
- Preheat a panini press and lightly coat the grilling plates with cooking spray to prevent sticking. Once heated, carefully place the sandwiches inside and close the press. Grill for 3 to 4 minutes per side, adjusting the time based on the thickness of the bread and the intensity of the press.
- When the exterior is crisp and golden, and the cheese is thoroughly melted, remove the sandwiches from the press. Using a sharp knife, slice each panini in half and serve immediately while hot.
