Chicken Pesto Panini Recipe
Served on toasted Baguette- Marinated chicken breast, topped with melty mozz, roasted red peppers, pesto, and our house made garlic aioli.
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Ingredients
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Marinated Chicken
Bread & Cheese
Toppings & Condiments
House Garlic Aioli (if making)
Method
Marinated Chicken
Prepare marinade and chicken
In a shallow dish or zip-top bag, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add the 2 chicken breasts and turn to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
Cook chicken
Heat a skillet or grill pan over medium-high heat and add a light drizzle (1 tsp) of oil. Remove chicken from marinade and let excess drip off. Cook breasts 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain into 1/4-inch slices.
House Garlic Aioli (optional)
If making aioli: whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
Assemble & Toast Panini
Layer sandwich
Spread about 2 tbsp basil pesto evenly on the bottom half of the baguette. Spread 2 tbsp garlic aioli on the top half. Arrange sliced marinated chicken in a single layer over the pesto. Top chicken with the sliced fresh mozzarella (about 6 oz worth, overlapping as needed) and distribute the roasted red pepper slices evenly over the cheese.
Toast
Preheat a panini press or large skillet over medium heat. If using a skillet, place assembled sandwich in the skillet and press with a heavy pan or another skillet. Cook 3-5 minutes per side (or 4-6 minutes in a panini press) until bread is toasted, cheese is melted, and filling is heated through. If using a skillet and the top browns before the cheese melts, cover loosely with a lid for 1-2 minutes to help cheese melt.
Finish and serve
Remove panini from heat and let rest 1 minute. Slice into desired portions (2-3 servings depending on appetite). Serve immediately with remaining aioli or pesto on the side, if desired.