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Crispy Mediterranean Chicken Panini
Sweet sun-dried tomatoes and roasted red peppers blend into a vibrant spread that anchors this pressed sandwich. You'll layer tender grilled chicken and fresh zucchini ribbons inside hearty ciabatta rolls before toasting them until golden. It's a cafe-style meal you can easily pull off at home, offering warm comfort without feeling heavy. The bright, tangy flavors cut right through the rich toasted bread.
Equipment
- Grill
Ingredients
- ¼ cup dry-pack sun-dried tomatoes
- 2 tablespoons boiling water
- ¼ cup drained roasted red bell peppers (from 7-oz jar)
- 1 tablespoon balsamic vinegar
- ¾ teaspoon chopped fresh or ¼ teaspoon dried oregano leaves
- 1 clove garlic, finely chopped
- 2 boneless skinless chicken breasts (4 oz each) 1 small zucchini
- 4 multigrain ciabatta rolls or whole wheat bagel flatbreads, split Olive oil cooking spray
Instructions
- 1Combine the sun-dried tomatoes and boiling water in a small bowl. Cover and let sit for 5 minutes to soften. Transfer the tomatoes and their soaking liquid to a food processor along with the roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Blend until completely smooth.
- 2Preheat a contact grill or panini press for 5 minutes. Arrange the chicken breasts on the hot grill, close the lid, and cook for 6 to 7 minutes until the meat is cooked through and no longer pink inside.
- 3Let the cooked chicken rest briefly until cool enough to handle, then slice it crosswise into 2-inch pieces. Wipe the grill grates clean with a damp paper towel.
- 4Shave the zucchini into very thin, lengthwise ribbons using a vegetable peeler. Coat the cut sides of the split rolls with the sun-dried tomato spread.
- 5Layer the sliced chicken and zucchini ribbons onto the bottom halves, then place the top halves on to close the sandwiches. Mist the outside of each sandwich lightly with olive oil cooking spray. The oil helps achieve a golden, crispy crust.
- 6Transfer the assembled sandwiches to the grill, working in batches if needed. Close the lid and press down gently, cooking for 2 to 3 minutes until the bread is toasted and the filling is hot.
Notes
- Make ahead: You can blend the sun-dried tomato spread up to 3 days in advance and store it in the fridge.
- Equipment: If you don't have a panini press, use a regular skillet and press the sandwiches down with a heavy-bottomed pan or cast-iron skillet.
- Swap: Whole wheat bagel flatbreads work just as well as ciabatta rolls if you prefer a thinner sandwich.