Best Chicken Panini Recipes

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BEST CHICKEN PANINI



Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

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.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

ROTISSERIE CHICKEN PANINI



Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

Steps:

  • In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

PESTO CHICKEN PANINI



Pesto Chicken Panini image

Provided by Sandra Lee

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves

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.

GRILLED CHICKEN PANINI SANDWICH WITH PESTO



Grilled Chicken Panini Sandwich With Pesto image

This easy chicken panini sandwich recipe is a delicious lunch or light dinner. Prepared pesto and precooked chicken means it comes together quickly.

Provided by Stephanie Gallagher

Categories     Brunch     Dinner     Entree     Lunch     Sandwich

Time 16m

Yield 2

Number Of Ingredients 6

2 slices pre-cooked bacon
4 slices bread
1 tablespoon butter, softened
1 tablespoon prepared pesto
2 grilled chicken breasts (or 1 cup shredded rotisserie chicken)
2 slices provolone cheese

Steps:

  • Gather the ingredients. Heat a grill or panini maker.
  • Spread the butter on one side of each piece of bread.
  • Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each.
  • Top the pesto with the bacon, chicken, and then cheese.
  • Top with the remaining two bread slices, buttered sides facing out.
  • Place in the panini maker and cook for 4 to 6 minutes. If using a grill, cook the panini sandwiches until golden on one side, 2 to 3 minutes.
  • Then flip and grill the other side for another 2 to 3 minutes.
  • Cut the sandwiches in half. Serve immediately with extra pesto, if desired.

Nutrition Facts : Calories 650 kcal, Carbohydrate 32 g, Cholesterol 187 mg, Fiber 2 g, Protein 47 g, SaturatedFat 15 g, Sodium 1270 mg, Sugar 4 g, Fat 37 g, ServingSize 2 servings, UnsaturatedFat 0 g

CALIFORNIA SMOKED CHICKEN PANNINI



California Smoked Chicken Pannini image

Layered with melty cheese, sliced avocado and tomato, smoked chicken and a flavorful bell pepper, garlic aioli - this panini is hearty and satisfying! Ready in minutes.

Provided by Lisa Lotts

Categories     Main Course

Time 15m

Number Of Ingredients 8

2 slices sourdough or Italian bread (preferably bakery bread)
1-2 tablespoons sweet red pepper aioli (RECIPE ON THIS SITE)
1/3 - 1/2 medium haas avocado (sliced)
2-3 slices ripe tomato
1/4 pound sliced smoked chicken ((can substitute smoked turkey or ham))
2 tablespoons cheddar cheese (grated (can use 1-2 slices instead of grated))
2 tablespoons mozzarella cheese (grated (can use 1-2 slices instead of grated))
2 teaspoons mayonnaise (divided)

Steps:

  • Spread bread generously with red pepper aioli. Top one slice with cheese and chicken slices. Layer avocado and tomato on the other slice. Fold sandwich together and spread top of sandwich lightly with 1 teaspoon mayonnaise.
  • Heat a panini press or grill pan over medium high heat. Place the sandwich mayonnaise side down on the pan. Brush the top side of the sandwich with remaining teaspoon mayonnaise.
  • Griddle until the cheese is melted and the sandwich is golden brown and hot. Transfer to a cutting board and let it rest for one minute before slicing and serving.

Nutrition Facts : Calories 657 kcal, Carbohydrate 31 g, Protein 34 g, Fat 43 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 2056 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

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