Panini De Pollo / Chicken Panini Recipe
Mozzarella, pollo a la plancha, rúcula, tomates cherry, pesto. / Mozzarella, grilled chicken, arugula, cherry tomatoes, pesto.
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Ingredients
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Panini
For grilling the chicken (if preparing fresh)
Method
Prepare chicken (if not pre-cooked)
Pound and season
If using a whole chicken breast, butterfly or gently pound to 1.2 cm (about 1/2 inch) thickness for even cooking. Pat dry with paper towels. In a small bowl combine 1 tablespoon olive oil, minced garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Rub the mixture all over the chicken.
Cook the chicken
Heat a grill pan or skillet over medium-high heat until hot. Add the seasoned chicken and cook 4–5 minutes per side until golden and internal temperature reaches 74°C (165°F). Remove from heat and let rest 5 minutes, then slice thinly against the grain into strips. Drizzle the sliced chicken with 1 teaspoon olive oil and the optional 1/2 teaspoon lemon juice; toss gently and set aside.
Assemble and grill panini
Add pesto and mozzarella
Spread about 1 1/2 tablespoons of pesto on the bottom half of each roll (reserve remaining pesto for the top if desired). Place sliced mozzarella evenly over the pesto.
Layer chicken and vegetables
Arrange the warm sliced grilled chicken on top of the mozzarella. Season the chicken lightly with a pinch of salt and the remaining 1/4 teaspoon black pepper if desired. Top the chicken with halved cherry tomatoes (distribute evenly) and a packed cup of arugula. If tomatoes are juicy, pat them dry first so bread doesn't get soggy.
Finish assembly
Spread remaining pesto on the top half of the roll (or spread mayonnaise if you prefer). Close the sandwich, pressing gently to compact the filling.
Grill the panini
Preheat a panini press or a heavy skillet/grill pan over medium heat. If using a skillet, place the sandwich in the pan and press down with another heavy skillet or a foil-wrapped brick. Grill for 3–5 minutes, flipping once if not using a press, until bread is golden-brown and cheese is melted. Keep an eye so the bread doesn't burn.
Rest and serve
Remove panini from heat and let rest 1 minute, then slice in half. Serve immediately with extra pesto on the side if desired.