Slathered with a savory red pepper and pesto, this grilled chicken panini is hearty enough to serve for lunch or dinner.
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 red pepper cilantro 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 on how to roast your bell peppers - it's easier than you think. Add 3 tablespoons toasted slivered almonds, 1 chopped garlic clove, ⅓ cup chopped cilantro, 3 tablespoons grated Parmesan cheese, and 1 ½ teaspoon freshly squeezed lime juice.
Pulse until combined. While the food processor is running, slowly pour in ¼ cup extra-virgin olive oil. Season with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Set the pesto aside.
How to make 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 ½-inch slices, crosswise. Set aside.
Cut 1 small summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with 1 tablespoon olive oil, ½ teaspoon kosher salt and ½ 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.
Printable Recipe
Grilled Chicken Panini with Red Pepper Pesto
Ingredients
The pesto:
- 2 roasted bell peppers chopped
- 3 tablespoons slivered almonds toasted in a dry skillet
- 1 garlic clove minced
- â…“ cup chopped cilantro
- 3 tablespoons grated Parmesan cheese
- 1 ½ teaspoons freshly squeezed lime juice
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
The panini:
- 2 boneless, skinless chicken breasts
- ¾ teaspoon kosher salt divided
- ¾ teaspoon ground pepper divided
- 1 small summer squash or zucchini
- 1 tablespoon olive oil
- 4 ciabatta rolls preferably whole wheat
- 4 ounces fresh mozzarella thinly sliced
Instructions
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 the chicken breasts with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into ½-inch slices, crosswise. Set aside.
- Cut summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with olive oil, ½ teaspoon kosher salt and ½ teaspoon ground 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 1tablespoons 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 sandwich 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.
Notes
Nutrition
Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto
Pesto:
2 roasted red peppers, chopped (how to roast your own peppers)
3 tablespoon slivered almonds, toasted
1 garlic clove, chopped
â…“ cup chopped cilantro
3 tablespoon grated Parmesan cheese
1 ½ teaspoon freshly-squeezed lime juice
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Panini:
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 small summer squash
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon 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 ½-inch slices, crosswise. Set aside.
Cut summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with olive oil, ½ teaspoon kosher salt and ½ 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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
marla {family fresh cooking}
Your red pepper cilantro pesto looks great. I was surprised to scroll down and see that red color. I bet the flavor is wonderful. Great giveaway too!
Magic of Spice
That is just gorgeous, that is a killer pesto:)
Shriya
I am drooling here. Grilled chicken panini is my fav. Very tempting click.
Cookin' Canuck
Mary - Thank you.
Belinda & Helene - It seems that people either passionately love or hate cilantro. I am happy to be in the "love" camp.
Helene
I love anything with cilantro. I'll have to try your pesto recipe. Really nice pictures 🙂
Belinda @zomppa
I'm of the love cilantro camp - and this is perfect!! The photo is beautiful.
MaryMoh
Beautiful photos & beautiful panini. I wish I can have that for lunch!
Cookin' Canuck
Claudia, Bellini, Kalyn, Emily, Gaby, Judy - Thank you!
Barbara - The brick is a great substitute for a panini maker. It's what I did until about 6 months ago.
TheSweetOne - Salsa canning - now that's something I could really get into!
Recipe for Delicious - Try the brick. No additional counter space required.
Beverly - As much as I enjoy classic basil pesto, this is a really nice change and gives a completely different flavor to dishes.
Debbie - Thank you! I'll stick to my little panini maker at home - and ordering from the food trucks. We have a good one here in SLC.
Jason - Thank you. That waiting sandwich was quickly grilled and devoured after its photo shoot was over.
Jason Phelps
Love the title photo. Waiting sandwhich in the background, longing to be enjoyed.
Jason
Debbie
This looks so good, all those fresh made ingredients. You should open a panini shop...or food truck!
JudyR
The pesto sounds delicious - can't wait to try it.
Gaby @ What's Gaby Cooking
this is like my dream lunch!!! I love it!
Beverly Mills
Your pesto looks divine! I just posted about a classic basil pesto, but now I'm going to have to try yours!
Thanks!
Recipe for Delicious
Oh I could eat about three of those right now! What a great sandwich! If I had any counterspace left, I'd buy a cuisinart griddler in a heart beat.
Emily Malloy (Ziegler)
Thought #1: The photos are GORGEOUS.
Thought #2: The recipe is fantastic!
Kalyn
Great photos in this post!
bellini valli
The pesto goes perfectly:D
TheSweetOne
OMG. Now I need to go seed even MORE cilantro! I was hoping to have enough for salsa canning but if I keep getting distracted by things like this there won't be any left!
Barbara Bakes
I love your brick tip. The sandwich looks fabulous!
pegasuslegend
Love all your panini's but this one really caught me eye on flavor cant wait to make it.. looks wonderful!