Grilled Tuscan Chicken Panini
Indulge in the flavors of Tuscany with this Grilled Tuscan Chicken Panini. Juicy, marinated chicken breast, paired with creamy mozzarella, artichokes, and fresh vegetables, creates a satisfying sandwich that is packed with flavor. The addition of homemade pesto mayonnaise adds a delightful twist, making this panini a perfect choice for a gourmet lunch or a casual dinner. Serve it warm, pressed to perfection, for a delightful experience that transports your taste buds to the sunny shores of Italy.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
mayonnaise
1/4 cup (none)
prepared pesto sauce
4 teaspoons (none)
focaccia bread or ciabatta
2 squares (4x4-inch) (sliced horizontally)
boneless skinless chicken breast halves
2 (none)
olive oil
to taste (for brushing)
fresh mozzarella cheese
4 thin slices (none)
canned artichoke hearts
2 (drained and thinly sliced)
plum tomato
1 (thinly sliced)
mixed baby greens
1 cup (none)
Instructions
1
Prepare your grill or barbecue to medium-high heat, ensuring that it's well preheated for an even cook.
2
In a small bowl, combine the mayonnaise and prepared pesto, whisking until you achieve a smooth consistency. This will serve as a zesty spread for the sandwich.
3
Slice the focaccia or ciabatta bread horizontally into halves, creating a top and bottom for your panini.
4
Brush both sides of the chicken breasts lightly with olive oil, then season with salt and pepper for additional flavor.
5
Place the chicken on the grill and cook for about 5 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
6
Once cooked, remove the chicken from the grill and let it rest on a cutting board for a couple of minutes, then slice it diagonally into 1/2-inch-thick pieces.
7
Spread the pesto mayonnaise generously on the cut sides of both halves of the bread.
8
On the bottom half of the bread, layer the sliced grilled chicken, followed by fresh mozzarella, artichoke hearts, sliced tomato, and mixed baby greens.
9
Carefully place the top half of the bread on the sandwich, then press down gently.
10
For a pressed panini, return to the grill or use a panini press to heat until the bread is crispy and the cheese is melted, about 3-5 minutes.
11
Cut in half and serve warm for an appetizing meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Grilled Tuscan Chicken Panini?
It is a gourmet sandwich featuring juicy grilled chicken, mozzarella, artichokes, and pesto mayonnaise on pressed focaccia or ciabatta bread.
What kind of bread is best for this panini?
The recipe recommends using squares of focaccia bread or ciabatta.
How do I make the pesto mayonnaise spread?
Whisk together 1/4 cup of mayonnaise and 4 teaspoons of prepared pesto sauce until the consistency is smooth.
What temperature should the chicken reach when grilling?
The chicken should be cooked until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
How long should I grill the chicken breasts?
Grill the chicken for approximately 5 minutes on each side over medium-high heat.
Should I season the chicken before grilling?
Yes, brush both sides of the chicken with olive oil and season with salt and pepper for additional flavor.
How do I prepare the chicken for the sandwich after grilling?
Let the chicken rest for a couple of minutes, then slice it diagonally into 1/2-inch-thick pieces.
What ingredients are layered in the Grilled Tuscan Chicken Panini?
The sandwich layers include pesto mayo, grilled chicken, fresh mozzarella, artichoke hearts, tomato, and baby greens.
How long should I press the panini?
Press the assembled sandwich for 3 to 5 minutes until the bread is crispy and the cheese has melted.
What type of cheese is used in this recipe?
The recipe uses four thin slices of fresh mozzarella cheese.
How should I prepare the artichoke hearts?
Use canned artichoke hearts that have been thoroughly drained and then thinly sliced.
What type of tomato is recommended?
The recipe calls for one thinly sliced plum tomato.
Can I use a panini press for this recipe?
Yes, you can use either a grill or a dedicated panini press to heat and crisp the sandwich.
How do I assemble the bread?
Slice the bread horizontally and spread the pesto mayonnaise generously on the cut sides of both halves.
What kind of greens are included?
The recipe uses one cup of mixed baby greens.
Is this recipe suitable for lunch or dinner?
Yes, it is designed as a perfect choice for either a gourmet lunch or a casual dinner.
How do I ensure the bread is crispy?
Ensure you press the sandwich down gently while heating it on the grill or in the press for several minutes.
Should the chicken rest before slicing?
Yes, letting it rest on a cutting board for a few minutes helps keep the juices inside the meat.
What are the main flavor profiles of this dish?
The flavors are inspired by Tuscany, featuring zesty pesto, creamy mozzarella, and savory grilled chicken.
How many chicken breasts are needed?
You will need two boneless skinless chicken breast halves.
Can I use store-bought pesto?
Yes, the recipe specifically lists prepared pesto sauce as an ingredient.
What is the first step in the assembly process?
The first assembly step is spreading the pesto mayonnaise on the cut sides of the bread.
What is the serving suggestion for the panini?
Cut the panini in half and serve it while it is still warm.
Is olive oil used in this recipe?
Yes, olive oil is used to brush the chicken breasts before they are grilled.
How much mayonnaise is required?
The recipe uses 1/4 cup of mayonnaise.
What preparation is needed for the bread?
The focaccia or ciabatta squares should be sliced horizontally.
Is this considered a comfort food?
Yes, the recipe is tagged as comfort food.
What makes this a 'Tuscan' style sandwich?
The combination of ingredients like pesto, artichokes, mozzarella, and focaccia provides a traditional Italian flavor profile.
How do I prepare the grill?
Preheat your grill or barbecue to medium-high heat to ensure an even cook.
Can I substitute the bread?
While focaccia and ciabatta are recommended, you can use any sturdy Italian bread suitable for pressing.