Ingredients
2 ciabatta rolls, sliced horizontally
1 large cooked chicken breast, thinly sliced
4 slices fresh mozzarella cheese
2 tablespoons basil pesto
2 tablespoons sun-dried tomatoes, chopped
1/2 cup fresh baby spinach
1 tablespoon olive oil (for brushing)
Instructions
Step 1: Preheat your panini press or a large heavy skillet over medium heat.
Step 2: Spread 1 tablespoon of basil pesto on the bottom half of each ciabatta roll.
Step 3: Layer one slice of mozzarella, half of the sliced chicken, sun-dried tomatoes, and baby spinach on each roll. Top with the second slice of mozzarella.
Step 4: Close the sandwiches and lightly brush the outside of the ciabatta with olive oil.
Step 5: Place the sandwiches in the press and cook for 3-5 minutes until the bread is golden and the cheese is melted. If using a skillet, press down with a heavy pan and flip halfway through.
Step 6: Remove from heat, slice in half, and serve your italian chicken panini warm.
Notes
For best results, use fresh mozzarella and a high-quality basil pesto. If you don't have a panini press, use a cast-iron skillet and a heavy weight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg