Sunday, March 27, 2011

Grilled Chicken and Roasted Red Pepper Panini

This weekend I was looking for a delicious way to use our newly acquired Panini maker. My brother was crazy enough to not want it so his loss is our gain! This could easily be adapted by using leftover or rostisseire chicken. You can also load it up by using jarred spreads like the Red Pepper, Garlic, Onion one that I spied at Trader Joe's last week. YUM!

My firt attempt at Panini turned out great and was easier than I thought it would be. I could have gone little more simply and started with a grilled cheese sandwich, but that's not really my style....enjoy!

Grilled Chicken and Roasted Red Pepper Panini
yield: 4 panini

2 whole Boneless, Skinless Chicken Breasts
8 whole Sundried Tomatoes, Packed In Oil
3 Tablespoons Prepared Basil Pesto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1/2 teaspoons Kosher Salt
Freshly Ground Black Pepper
1/4 cups Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Asiago (or other Italian cheese like Provolone Or Mozzarella)
8 slices Good Whole Grain Sandwich Bread
4 Tablespoons Butter, Softened


Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.


In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.


If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.


To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of cheese. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Adapted from: The Pioneer Woman

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