Mediterranean Panini Recipe
Grilled Chicken Breast with Sun Dried Tomatoes, Fresh Spinach & Mozzarella Cheese, served with Ranch Dressing
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Ingredients
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Panini
Ranch Dressing (quick)
Method
Panini
- 1
Prepare and pound chicken
Pat the chicken breasts dry. If they are thick, slice each horizontally or place between plastic wrap and pound to an even 1/2 inch thickness so they cook evenly.
- 2
Season chicken
In a small bowl, mix kosher salt, black pepper and dried oregano. Rub the chicken breasts with 1 tablespoon of olive oil, then sprinkle the seasoning mixture evenly on both sides.
- 3
Sear and finish chicken
Heat a skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil. When hot, add the chicken breasts and cook 4-5 minutes per side until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice thinly across the grain.
- 4
Prepare spinach
Toss fresh baby spinach with 1/2 tablespoon lemon juice and a pinch of salt to brighten the greens.
- 5
Assemble panini
Slice the ciabatta horizontally into two large sandwich portions (or into 4 for smaller paninis). Spread a thin layer of softened butter (or brush oil) on the outer faces of the bread. On the bottom half of each sandwich, layer: sliced chicken, sun-dried tomatoes (evenly distributed), dressed spinach, and slices of fresh mozzarella. Top with the other half of the bread.
- 6
Grill panini
Preheat a panini press or a heavy skillet with a second weighted skillet. Place sandwiches in the press or skillet, cook until bread is golden and crisp and cheese is melted, about 3-5 minutes in a panini press or 4-6 minutes in a skillet (flip once and press down). If using a skillet, press with a heavy pan or foil-wrapped bricks for even contact.
- 7
Rest and slice
Remove panini from heat, let rest 1 minute, then slice each sandwich in half and serve warm alongside the ranch dressing.
Ranch Dressing (quick)
- 8
In a small bowl, whisk together mayonnaise, buttermilk and sour cream until smooth.
- 9
Stir in chopped chives, parsley, garlic powder, onion powder, lemon juice, salt and black pepper. Taste and adjust seasoning or thin with a little extra buttermilk if a thinner consistency is desired.
- 10
Chill for 10–15 minutes to let flavors meld if time allows. Serve on the side for dipping or drizzle lightly over the panini.