Chicken and Cheese Paninis

Chicken and Cheese Paninis

Crisp, buttery bread presses around melted cheese and tender chicken for a quick sandwich.

Total 27 min Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat

These paninis layer sliced chicken breast, melty provolone, and a smear of pesto mayo between ciabatta rolls, then press until golden and crunchy. A grill pan or panini press gives the classic ridged crust and gooey center. Serve with soup or a green salad for a satisfying lunch or light dinner.

Ingredients

  • 2 cups cooked chicken breast, sliced
  • 8 slices provolone cheese
  • 4 ciabatta rolls, split
  • 1/4 cup basil pesto
  • 1/4 cup mayonnaise
  • 1 cup roasted red peppers, sliced
  • 2 cups baby spinach
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a small bowl, stir together the pesto and mayonnaise until smooth.

  2. Split the ciabatta rolls and spread the pesto mayo evenly on both cut sides.

  3. Layer the bottom half of each roll with sliced chicken, provolone, roasted red peppers, and baby spinach. Season with salt and pepper, then close the sandwiches with the top halves.

  4. Spread softened butter evenly over the outside of each sandwich.

  5. Heat a panini press or grill pan over medium heat. Place sandwiches on the hot surface and press with a heavy skillet if using a grill pan.

  6. Grill the sandwiches, pressing occasionally, until the bread is golden and crisp and the cheese has melted, 3 to 4 minutes per side.

  7. Transfer paninis to a cutting board, slice in half, and serve warm.

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    Chicken and Cheese Paninis

    These paninis layer sliced chicken breast, melty provolone, and a smear of pesto mayo between ciabatta rolls, then press until golden and crunchy. A grill pan or panini press gives the classic ridged crust and gooey center. Serve with soup or a green salad for a satisfying lunch or light dinner.

    27 min 4 servings 520 cal

    Ingredients

    • 2 cups cooked chicken breast, sliced
    • 8 slices provolone cheese
    • 4 ciabatta rolls, split
    • 1/4 cup basil pesto
    • 1/4 cup mayonnaise
    • 1 cup roasted red peppers, sliced
    • 2 cups baby spinach
    • 3 tablespoons unsalted butter, softened
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a small bowl, stir together the pesto and mayonnaise until smooth.

    2. 2

      Split the ciabatta rolls and spread the pesto mayo evenly on both cut sides.

    3. 3

      Layer the bottom half of each roll with sliced chicken, provolone, roasted red peppers, and baby spinach. Season with salt and pepper, then close the sandwiches with the top halves.

    4. 4

      Spread softened butter evenly over the outside of each sandwich.

    5. 5

      Heat a panini press or grill pan over medium heat. Place sandwiches on the hot surface and press with a heavy skillet if using a grill pan.

    6. 6

      Grill the sandwiches, pressing occasionally, until the bread is golden and crisp and the cheese has melted, 3 to 4 minutes per side.

    7. 7

      Transfer paninis to a cutting board, slice in half, and serve warm.