Slathered with a savory red pepper and pesto, this grilled chicken panini is hearty enough to serve for lunch or dinner.

When I first made this pesto to top a fillet of mahi mahi, I knew that it was destined to be reincarnated in another recipe. The roasted red peppers add a rich air of smokiness to the fresh taste of the cilantro and lime. At some point, this pesto will make an appearance with softly curdled eggs. In the meantime, I will be slathering it on every sandwich, grilled vegetable, and pizza that crosses my path. Nothing is safe. I am certain that I could dip a dill pickle into it or ladle it over ice cream and remain just as infatuated. It is that good, but I will stop there at the risk of sounding completely irrational.

This panini is made with crusty ciabatta rolls; I called for wheat ones in the recipe, but ones made with good old white flour will do. Layers of grilled chicken, fresh mozzarella, and lightly grilled summer squash, along with a healthy dollop of my favorite sauce, round out the sandwich. If you do not own a panini maker, I provided an idea below to get around that, using a grill pan and a brick.

The red pepper cilantro pesto:

Place 2 chopped roasted red bell peppers in the bowl of a food processor. In my opinion, home-roasted peppers are far superior to the bottled kind. Here is a tutorial on how to roast your bell peppers - it's easier than you think. Add 3 tablespoons toasted slivered almonds, 1 chopped garlic clove, ⅓ cup chopped cilantro, 3 tablespoons grated Parmesan cheese, and 1 ½ teaspoon freshly squeezed lime juice.

Pulse until combined. While the food processor is running, slowly pour in ¼ cup extra-virgin olive oil. Season with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Set the pesto aside.

How to make the panini:

Preheat grill to medium-high heat.

Season 2 boneless, skinless chicken breasts liberally with kosher salt and freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into ½-inch slices, crosswise. Set aside.

Cut 1 small summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with 1 tablespoon olive oil, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut 4 wheat ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 pieces of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

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Grilled Chicken Panini with Red Pepper Pesto

Slathered with a savory red pepper and pesto, this grilled chicken panini is hearty enough to serve for lunch or dinner.

5 from 1 vote

Print Pin Rate

Course: Sandwiches

Cuisine: American

Keyword: Grilled Chicken, Panini

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: Servings

Calories: 502kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The pesto:

2 roasted bell peppers chopped
3 tablespoons slivered almonds toasted in a dry skillet
1 garlic clove minced
⅓ cup chopped cilantro
3 tablespoons grated Parmesan cheese
1 ½ teaspoons freshly squeezed lime juice
¼ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper

The panini:

2 boneless, skinless chicken breasts
¾ teaspoon kosher salt divided
¾ teaspoon ground pepper divided
1 small summer squash or zucchini
1 tablespoon olive oil
4 ciabatta rolls preferably whole wheat
4 ounces fresh mozzarella thinly sliced

Instructions

The pesto:

Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The panini:

Preheat grill to medium-high heat.
Season the chicken breasts with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into ½-inch slices, crosswise. Set aside.
Cut summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with olive oil, ½ teaspoon kosher salt and ½ teaspoon ground pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.
Cut ciabatta rolls in half horizontally. Spread each side of rolls with 1tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 pieces of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.
Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwich to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto

Pesto:
2 roasted red peppers, chopped (how to roast your own peppers)
3 tablespoon slivered almonds, toasted
1 garlic clove, chopped
⅓ cup chopped cilantro
3 tablespoon grated Parmesan cheese
1 ½ teaspoon freshly-squeezed lime juice
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Panini:
2 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 small summer squash
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 wheat ciabatta rolls
4 oz. fresh mozzarella, thinly sliced

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The panini:
Preheat grill to medium-high heat.

Season chicken breasts liberally with kosher salt and freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into ½-inch slices, crosswise. Set aside.

Cut summer squash lengthwise into four ½-inch slices. Place in a medium bowl and toss with olive oil, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 pieces of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Makes 4 panini.

Printable recipe

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)

The red pepper cilantro pesto:

How to make the panini:

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