Get ready to embark on a culinary journey that will transform your ordinary lunch into an extraordinary Italian-inspired feast! This Grilled Tuscan Chicken Panini isn't just a sandwich – it's a mouthwatering experience that combines the rustic charm of Tuscan cuisine with the irresistible allure of perfectly grilled chicken, melted mozzarella, and vibrant sun-dried tomatoes. Whether you're a seasoned home chef or a weekend cooking enthusiast, this recipe promises to elevate your sandwich game and leave your friends and family begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 1/4 cup pesto
- 4 slices ciabatta bread
- 1/2 cup mozzarella cheese, sliced
- 1/2 cup sun-dried tomatoes
- Olive oil for grilling
Instructions
- Prepare the chicken by pounding the chicken breasts to an even 1/2-inch thickness using a meat mallet. This ensures uniform cooking and tender meat.
- Season both sides of the chicken breasts with salt and freshly ground black pepper. Drizzle lightly with olive oil to help prevent sticking during grilling.
- Preheat a grill pan or outdoor grill to medium-high heat (around 400°F). Ensure grill grates are clean and lightly oiled to prevent sticking.
- Grill the chicken breasts for 5-6 minutes on each side, or until internal temperature reaches 165°F. Use a meat thermometer to check doneness.
- Remove chicken from grill and let rest for 3-4 minutes to allow juices to redistribute. Then slice chicken into thin strips.
- Spread a generous layer of pesto on the inside of each ciabatta bread slice. This adds rich, herbal flavor to the panini.
- Layer sliced mozzarella cheese on the bottom bread slice, followed by the grilled chicken strips and sun-dried tomatoes.
- Close the sandwich with the top bread slice and lightly brush the exterior with olive oil for crispy grilling.
- Place the assembled panini in a preheated panini press or back on the grill, using a heavy skillet to press down and create crisp grill marks.
- Grill for 2-3 minutes on each side until bread is golden brown and crispy, and cheese is melted.
- Remove from heat, slice diagonally, and serve immediately while warm and crisp.
Tips
- Meat Preparation is Key: Always pound chicken breasts to an even thickness to ensure uniform cooking and maximum tenderness.
- Temperature Matters: Use a meat thermometer to guarantee your chicken reaches the safe internal temperature of 165°F.
- Pesto Power: Don't skimp on the pesto – it's the secret weapon that infuses your panini with incredible herbal flavor.
- Cheese Melting Technique: Let the panini rest briefly after grilling to allow the mozzarella to melt perfectly and create that irresistible cheese pull.
- Olive Oil Trick: Lightly brushing the bread's exterior with olive oil ensures a crispy, golden-brown finish that adds extra flavor and texture.
- Pressing Technique: If you don't have a panini press, use a heavy skillet to press down on the sandwich while grilling for those perfect crisp grill marks.
- Serve Immediately: These paninis are best enjoyed hot and fresh, so time your preparation to serve right off the grill.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 38g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 110mg
