Tuscan Chicken Panini Recipe
Marinated chicken breast, tomatoes, baby spinach and mozzarella, with a roasted pepper aioli.
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Ingredients
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Chicken Marinade
Panini Assembly
Roasted Pepper Aioli
Method
Chicken Marinade
- 1
Prepare the Marinade
In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
Cook the Chicken
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest before slicing.
Roasted Pepper Aioli
- 4
Make the Aioli
In a food processor, combine the roasted red bell peppers, mayonnaise, lemon juice, minced garlic, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Panini Assembly
- 5
Assemble the Panini
Slice the ciabatta bread in half horizontally. Spread a generous layer of roasted pepper aioli on both cut sides. Layer with sliced chicken, fresh tomato, baby spinach, and mozzarella.
- 6
Grill the Panini
Preheat a panini press or grill pan over medium heat. Place the assembled panini on the grill and cook for 4-5 minutes, or until the bread is crispy and the cheese is melted. If using a grill pan, weigh down the sandwich with a heavy skillet.
- 7
Serve
Once grilled, remove the panini from the heat, let it cool for a minute, then slice in half and serve immediately.