Italian Chicken Panini
This Italian Chicken Panini is a café-style sandwich you can make at home! Crispy toasted bread, juicy herbed chicken, melty cheese, and flavorful sauces come together for a quick, satisfying, and protein-packed meal. Perfect for lunch, dinner, or meal prep.
Ingredients
- For the Panini:
- 2 boneless skinless chicken breasts or thighs
- 2–4 slices ciabatta focaccia, or sourdough bread
- 2–3 tbsp pesto roasted garlic mayo, or sun-dried tomato spread
- 2–3 slices mozzarella provolone, or fontina cheese
- Fresh tomato slices spinach, or roasted red peppers
- 1–2 tsp olive oil or melted butter for brushing
- Salt and black pepper to taste
- Optional Add-Ons:
- Arugula for a peppery bite
- Balsamic glaze for extra flavor
- Red onion or olives for Mediterranean flair
Instructions
- Step 1 – Marinate and Cook the Chicken:
- Marinate chicken with olive oil, garlic, Italian herbs, lemon juice, salt, and pepper for 15–30 minutes. Grill or pan-sear until golden and cooked through. Rest a few minutes, then slice thinly.
- Step 2 – Prep Bread and Layers:
- Slice bread horizontally and brush lightly with olive oil or butter. Spread your sauce evenly. Layer cheese, chicken, and veggies, keeping the filling balanced.
- Step 3 – Press and Toast:
- Use a panini press, grill pan, or skillet with a heavy pan on top. Toast over medium heat until bread is crisp and golden and cheese is melted.
- Step 4 – Add Finishing Touch:
- Drizzle with balsamic glaze or sprinkle fresh basil. Let panini rest 1 minute before slicing.
Notes
- Medium heat prevents burnt bread before cheese melts.
- Avoid overstuffing for neat, even sandwiches.
- Brush bread with butter for extra crunch.