Greek Marinated Chicken Panini With Pesto Recipes

CHICKEN, PESTO, AND OLIVE PANINI

Steps:

• On bottom of both bread pieces brush on olive oil.
• Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
• On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
• On top of spinach place 1/4 of mozzarella. Repeat with other bread.
• Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
• Grill on panini press or Foreman Grill.
• If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

MARINATED CHICKEN PANINI

Steps:

• Strip chicken meat from bones and cut into bite-sized strips.
• Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
• Preheat grill and roast peppers until mostly blackened.
• Place in a paper bag until cool, remove skins and discard.
• Cut peppers into strips.
• Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
• Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
• Brush the inside of the top half with the leftover marinade, if you have any.
• Cover the rolls with their tops and grill in a panini press until done.
• NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.

CHICKEN PESTO PANINIS

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

PESTO CHICKEN PANINI

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

BEST CHICKEN PANINI

Steps:

• Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
• Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
• Reassemble sandwiches and cut in half. Serve immediately.