Grilled Chicken Panini With Basil Garlic Mayo Recipes

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GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO



Grilled Chicken Panini with Basil-Garlic Mayo image

I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!

Provided by JNTessar

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 1h20m

Yield 1

Number Of Ingredients 11

½ cup light mayonnaise
½ cup torn basil leaves
1 clove garlic, coarsely chopped
⅛ teaspoon cayenne pepper
1 pinch salt
2 slices Italian bread
2 thin slices fresh mozzarella cheese
1 (4 ounce) Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
2 (1/4 inch thick) slices tomato
⅛ cup fresh spinach leaves
1 teaspoon olive oil

Steps:

  • Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
  • Preheat a panini maker.
  • Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
  • Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g

GRILLED VEGETABLE PANINI WITH BASIL PESTO



Grilled Vegetable Panini With Basil Pesto image

This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!

Provided by Juenessa

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
2 small Japanese eggplants or 1 large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
salt & freshly ground black pepper
2 French baguettes (each about 2 feet long)
1/2 cup basil pesto, recipe follows
8 ounces water-packed fresh mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red pepper
8 large basil leaves (optional)
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup about extra virgin olive oil
1/2 cup grated parmesan cheese

Steps:

  • For Panini:.
  • Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
  • Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
  • Cool completely.
  • Cut each baguette into 6 pieces.
  • Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
  • Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
  • Sprinkle with salt and pepper.
  • Place top half of baguette on top and continue with remaining baguette.
  • (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
  • For Basil Pesto:.
  • In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
  • With the blender still running, gradually add enough oil to form a smooth and thick consistency.
  • Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
  • Season the pesto with more salt and pepper, to taste.
  • (The pesto can be made 2 days ahead. Cover and refrigerate.)
  • Yields 1 cup and takes about 10 minutes to prepare.

Nutrition Facts : Calories 434.5, Fat 20.5, SaturatedFat 5.3, Cholesterol 18.6, Sodium 827, Carbohydrate 49.6, Fiber 7.2, Sugar 3.7, Protein 14.9

BASIL LEMON CHICKEN PANINI



Basil Lemon Chicken Panini image

This takes some of my favorite flavors, basil and lemon, marries them with grilled chicken and melting cheese on a hot grilled bun. yum. I will post the chicken recipe on its own as well (you can use scaloppine too, I prefer the thicker cut) What I do is cook the chicken for dinner making extras and use the leftovers for the panini :)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 large lemons
2 garlic cloves, coarsely chopped
1 tablespoon olive oil
salt & pepper
2 teaspoons fresh basil
1 loaf ciabatta or 1 loaf other rustic bread
1/4 cup basil pesto or 2 tablespoons fresh basil
1 large tomatoes, beefsteak, sliced
6 ounces italian fontina, sliced
2 ounces fresh bagged Baby Spinach

Steps:

  • *For the chicken*.
  • Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
  • Put chicken breasts between wax paper and pound to an even thickness.
  • Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
  • Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
  • Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
  • Add chicken, fontina cheese, tomatoes and spinach to each.
  • Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.

Nutrition Facts : Calories 362.3, Fat 18.7, SaturatedFat 9.2, Cholesterol 118.2, Sodium 436.5, Carbohydrate 12, Fiber 5.3, Sugar 2, Protein 40.4

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