Grilled Chicken Panini with Red Pepper Pesto

Grilled chicken panini with pesto on a white surface.

5 from 1 vote

Grilled Chicken Panini with Red Pepper Pesto

Slathered with a savory red pepper and pesto, this grilled chicken panini is hearty enough to serve for lunch or dinner.

Prep Time30

Cook Time15

Total Time45

Course: Sandwiches

Cuisine: American

Keyword: Grilled Chicken, Panini

Servings: Servings

Calories: 502kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The pesto:

2 roasted bell peppers chopped
3 tablespoons slivered almonds toasted in a dry skillet
1 garlic clove minced
⅓ 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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition