Grilled Tuscan Chicken Panini

Transport your taste buds straight to the heart of Italy with this Grilled Tuscan Chicken Panini, a sandwich that's bursting with fresh, bold flavors and rustic elegance. Juicy grilled chicken, marinated in a zesty blend of olive oil, garlic, lemon, and oregano, takes center stage, complemented by gooey layers of melted mozzarella, vibrant sundried tomatoes, and fresh baby spinach. Nestled between toasted ciabatta rolls slathered in aromatic basil pesto, this panini delivers a perfect crunch coupled with savory goodness in every bite. Quick to prepare and satisfying as a lunch or dinner option, this recipe is ideal for busy weeknights or casual gatherings. Plus, it's easy to make with just 20 minutes of prep time—your panini press (or skillet) will do the rest! Serve warm with a side of mixed greens or a cup of tomato soup for a comforting, Mediterranean-inspired meal that's sure to impress.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 tablespoon Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Ciabatta rolls
• 4 ounces Mozzarella cheese, sliced
• 4 tablespoons Sundried tomatoes
• 1 cup Baby spinach leaves
• 4 tablespoons Basil pesto

Directions

Step 1

Preheat a grill pan or outdoor grill to medium-high heat.

Step 2

In a small bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to create a marinade.

Step 3

Pound the chicken breasts to an even thickness and coat them thoroughly with the marinade. Let the chicken marinate for 10 minutes.

Step 4

Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove them from the grill and let them rest for 5 minutes before slicing into thin strips.

Step 5

Slice the ciabatta rolls in half and spread 1 tablespoon of basil pesto on the cut side of each half.

Step 6

On the bottom halves of the rolls, layer sliced mozzarella cheese, grilled chicken strips, sundried tomatoes, and baby spinach leaves. Top with the other half of the roll.

Step 7

Preheat a panini press or a non-stick skillet over medium heat. If using a skillet, place a heavy object, like another pan, on top of the sandwich to press it down.

Step 8

Cook the panini for 3-4 minutes per side, or until the bread is golden and crispy and the cheese is melted.

Step 9

Slice each panini in half and serve warm.

Nutrition Facts

Serving size	978.2 grams (978.2g)

Amount per serving	% Daily Value*
Calories	2376

Total Fat 100.40g	129%
Saturated Fat 31.00g	155%
Polyunsaturated Fat 2.70g
Cholesterol 399mg	133%
Sodium 6174mg	268%
Total Carbohydrate 188.30g	68%
Dietary Fiber 14.00g	50%
Total Sugars 26.70g
Protein 173.80g	348%

Vitamin D 4IU	18%
Calcium 1007mg	77%
Iron 18mg	101%
Potassium 3128mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 29.6%

Carbs: 32.0%