Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto Recipe

When I first made this pesto to top a fillet of mahi mahi, I knew that it was destined to be reincarnated in another recipe. The roasted red peppers add a rich air of smokiness to the fresh taste of the cilantro and lime. At some point, this pesto will make an appearance with softly curdled eggs. In the meantime, I will be slathering it on every sandwich, grilled vegetable, and pizza that crosses my path. Nothing is safe. I am certain that I could dip a dill pickle into it or ladle it over ice cream and remain just as infatuated. It is that good, but I will stop there at the risk of sounding completely irrational.

This panini is made with crusty ciabatta rolls; I called for wheat ones in the recipe, but ones made with good old white flour will do. Layers of grilled chicken, fresh mozzarella, and lightly grilled summer squash, along with a healthy dollop of my favorite sauce, round out the sandwich. If you do not own a panini maker, I provided an idea below to get around that, using a grill pan and a brick.

The pesto:
Place 2 chopped roasted red bell peppers in the bowl of a food processor. In my opinion, home-roasted peppers are far superior to the bottled kind. Here is a tutorial of how to roast your own peppers – it’s easier than you think. Add 3 tablespoons toasted slivered almonds, 1 chopped garlic clove, 1/3 cup chopped cilantro, 3 tablespoons grated Parmesan cheese, and 1 1/2 teaspoon freshly squeezed lime juice.

Pulse until combined. While the food processor is running, slowly pour in 1/4 cup extra-virgin olive oil. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set the pesto aside.

The panini:
Preheat grill to medium-high heat.

Season 2 boneless, skinless chicken breasts liberally with kosher salt and freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into 1/2-inch slices, crosswise. Set aside.

Cut 1 small summer squash lengthwise into four 1/2-inch slices. Place in a medium bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut 4 wheat ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 pieces of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto

Pesto:
2 roasted red peppers, chopped (how to roast your own peppers)
3 tbsp slivered almonds, toasted
1 garlic clove, chopped
1/3 cup chopped cilantro
3 tbsp grated Parmesan cheese
1 1/2 tsp freshly-squeezed lime juice
1/4 cup extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Panini:
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 small summer squash
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 wheat ciabatta rolls
4 oz. fresh mozzarella, thinly sliced

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The panini:
Preheat grill to medium-high heat.

Season chicken breasts liberally with kosher salt and freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into 1/2-inch slices, crosswise. Set aside.

Cut summer squash lengthwise into four 1/2-inch slices. Place in a medium bowl and toss with olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 pieces of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

Makes 4 panini.

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