Grilled Chicken Pesto Panini
I recently had lunch at a restaurant called Pazzo’s in Red Bank, NJ and thoroughly enjoyed a grilled chicken pesto panini. This recipe is my version of that sandwich. It is extremely flavorful, and makes a wonderful meal paired with a side salad or homemade pasta salad. Feel free to modify the ingredients based upon the flavor combinations you enjoy the most.
2 Chicken Breasts, Pounded Thin
½ Tsp. Salt & ½ Tsp. Black Pepper
¼ Cup Pesto Sauce, Prepared
4 Slices Sliced Semolina Sandwich Bread (Large Slices)
2 Slices Provolone Cheese
¼ Cup Roasted Peppers, Sliced
¼ Cup Extra Virgin Olive Oil
Sprinkle salt and pepper on both sides of the chicken breasts (pounded thin). Place the chicken breasts on a preheated and greased grill pan. Grill for approximately 1-2 minutes per side, until grill marks are evident and chicken is cooked through. Meanwhile, spread one tablespoon of pesto onto one side of each bread slice. Place each grilled chicken breast on top of one pesto layered bread slice. Top with the roasted peppers and a slice of provolone cheese. Finish with the remaining bread slice, pesto side down. Brush the outer sides of each sandwich with the extra virgin olive oil. Heat a panini press and grill the sandwiches until browned on both sides (approx. 3 minutes). A grill pan can also be used if you do not own a panini press. Heat the grill pan over medium heat. Place the sandwich on the grill and weight with a press or heavy plate while cooking. Grill the sandwiches until browned on one side, then turn and grill the other side, approximately 2 minutes per side. Serve warm.