Grilled Fried Chicken Panini Recipes

PAN GRILLED CHICKEN PANINI

Steps:

• PREPARE THE CHICKEN
• Slice each chicken breast into 2 pieces widthwise across the grain.
• Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
• Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
• Transfer the chicken breasts on a baking sheet placing them in a single layer.
• Season each slice of chicken with salt, pepper and chili flakes on both sides.
• Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
• Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
• Cover and refrigerate the chicken for 20 minutes.
• Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
• Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
• Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
• While the breads are toasting, remove the chicken from the fridge.
• Grease a ridged grill pan with oil and heat until hot.
• Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
• Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
• Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
• Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
• Place the top panini bun on and enjoy!

GRILLED CHICKEN PESTO PANINI

Steps:

• Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
• Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
• Season the breasts with salt and pepper.
• Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
• Remove from pan and place on a plate or board.
• Top each fillet with some of the roasted peppers and a slice of cheese.
• Spread BOTH sides of the bread with pesto sauce.
• Place chicken inside the bread and form to a sandwich.
• Brush both sides of the outside of bread with olive oil.
• Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
• Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
• Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
• Remove from pan and cut in half.

GRILLED TUSCAN CHICKEN PANINI

Steps:

• In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
• In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
• Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
• Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.

BASIC GRILLED PANINI

Steps:

• Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
• Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

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.