Pollo Panini Recipe
Make Pollo Panini Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken filling
For the sandwich build
Optional additions
Method
For the chicken filling
- 1
Pound and season
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch (helps them cook evenly). Mince the garlic. In a small bowl combine 1.5 tbs olive oil, minced garlic, smoked paprika, dried oregano, salt, pepper, and lemon juice. Rub the mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).
- 2
Cook the chicken
Heat a skillet or grill pan over medium-high heat until hot. Add a thin film of oil or use the remaining rubbed oil on the chicken. Cook the chicken breasts 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into 1/4-inch slices.
For the sandwich build
- 3
Prepare bread and spread
Halve the ciabatta rolls horizontally. In a small bowl combine mayonnaise and Dijon mustard. Spread the mayonnaise-mustard mixture on the cut interior of both top and bottom halves. Lightly butter the outside cut faces of the rolls to help them crisp when pressed.
- 4
Layer the sandwich
On the bottom half, arrange sliced mozzarella in an even layer. Top with the sliced cooked chicken, tomato slices, fresh basil leaves, and optional roasted red peppers, arugula, or red onion if using. Drizzle 1 tsp balsamic glaze over the tomato and basil (save remaining tsp for the second sandwich or to finish). Place the top half of the roll over the fillings.
- 5
Press and grill (panini style)
Heat a panini press, grill pan, or heavy skillet over medium heat. If using a skillet, place a heavy pan or cast-iron skillet on top of the sandwich to press. Place the sandwich buttered-side down on the hot surface and close the press or apply weight. Grill 3–5 minutes until the bread is golden brown and crisp and the mozzarella is melted. If using a skillet method, check after 2–3 minutes and flip once, pressing down and cook another 2–3 minutes. Remove and let rest 1 minute.
- 6
Finish and serve
Slice the panini in half on the diagonal. Drizzle remaining balsamic glaze over the cut face if desired or serve on the side. Serve hot.
For optional additions
- 7
If using roasted red peppers, drain and pat dry; arrange in a thin layer on top of the chicken. For baby arugula or red onion, add them raw during the layering step for brightness and crunch. Adjust quantities to taste.
