Grilled Chicken and Roasted Red Pepper Panini: Gourmet Comfort at Home
Each bite delivers a perfect balance of smoky peppers, tender chicken, and melty cheese.
Grilled Chicken and Roasted Red Pepper Panini: A Flavorful Journey
Few sandwiches achieve the satisfying blend of taste and texture found in the grilled chicken and roasted red pepper panini. This recipe brings together juicy, marinated chicken, smoky roasted bell peppers, a luscious sundried tomato pesto-mayo spread, and gooey melted cheese—pressed between slices of hearty, buttered bread for the perfect bite. Whether you’re feeding your family or entertaining friends, this panini delivers unforgettable flavor and proven crowd-pleasing appeal.
Why This Panini Is a Standout
- Layered flavors: From sun-dried tomato pesto and spicy chicken to sweet roasted peppers and creamy cheese, every mouthful is a revelation.
- Homemade touches: Make your own pesto-mayo and roast the peppers from scratch, or simplify with store-bought shortcuts.
- Versatile cooking: Use a panini press, skillet, or oven broiler—panini magic isn’t limited by your kitchen tools.
- Healthy upgrades: Swap ingredients for lighter versions without sacrificing taste.
Essential Ingredients
| Ingredient | Role in the Panini |
|---|---|
| Boneless, skinless chicken breasts | Main protein; marinated & grilled for tenderness and flavor |
| Sundried tomatoes (packed in oil) | Deep, tangy flavor for pesto-mayo spread and marinade |
| Basil pesto | Herbaceous base for spread & marinade |
| Extra-virgin olive oil | Moistens and binds marinade |
| Lemon juice | Brightens and tenderizes chicken |
| Kosher salt | Enhances flavors, especially in marinade |
| Mayonnaise | Creamy base for the spread |
| Red bell peppers | Roasted for smoky sweetness |
| Provolone or mozzarella cheese | Melted, gooey richness |
| Sandwich bread | Structure; choose hearty bread for best results |
| Butter | Crispy, golden crust after grilling |
Step-by-Step Preparation Guide
1. Make the Sundried Tomato Pesto-Mayo Spread
- In a food processor combine sundried tomatoes, basil pesto, olive oil, lemon juice, and salt. Blend until smooth.
- Divide the mixture: half will marinate the chicken, half will mix with mayonnaise for the spread.
- Mix 3 tablespoons of the sundried tomato blend into the mayonnaise, stir well, cover, and refrigerate.
2. Marinate and Grill the Chicken
- Place chicken breasts in a zip-top bag with the rest of the tomato-pesto marinade. Refrigerate for several hours or overnight for maximum flavor.
- Once ready, flatten chicken slightly with a mallet for even cooking.
- Grill or sauté over medium heat until fully cooked. Let rest before slicing into thin strips.
3. Roast the Red Peppers
- Char whole red bell peppers directly over a gas flame or under an oven broiler, rotating with tongs until all sides are blackened.
- Seal charred peppers in a zip-top bag for 20 minutes. The steam helps loosen skins.
- Peeled, seeded, and sliced into strips. Refrigerate until ready to assemble.
- Short on time? Substitute jarred roasted peppers, drained and sliced.
4. Assemble the Panini
- Lay out bread slices and spread sundried tomato mayo generously on one side of each.
- On four slices, layer chicken, roasted pepper strips, and two slices of cheese.
- Top with remaining bread slices, spread side down. Butter outsides of sandwiches.
5. Grill & Serve
- Place sandwiches into a preheated panini maker, grill pan, or heavy skillet. Cook until bread is golden and cheese is melted.
- Slice in half and serve immediately—best enjoyed hot.
Pro Tips for Perfect Panini
- Bread matters: Use thick, crusty bread for texture and to hold up under grilling.
- Spread generously: Don’t skimp on the sundried tomato mayo; it delivers much of the sandwich’s signature zing.
- Cheese choices: Provolone offers the classic sharp flavor and meltiness; mozzarella yields creaminess and mild taste.
- Customize: Add fresh basil leaves for aromatic pop, a handful of arugula for a peppery bite, or swap chicken for turkey or portobello for a vegetarian option.
- Batch prepping: Roast extra peppers and grill more chicken; both freeze well and save time for weekday lunches.
What others are reading
Ingredient Substitutions and Variations
| Original Ingredient | Possible Substitution | Flavor Outcome |
|---|---|---|
| Chicken breast | Turkey, portobello mushroom, tofu | Turkey: lean and mild; Portobello: earthy & vegetarian; Tofu: light & plant-based |
| Sundried tomatoes in oil | Sundried tomato paste, oven-roasted tomatoes | Similar tang, easier to blend |
| Basil pesto | Arugula or spinach pesto | Different herbal notes—arugula for pepper, spinach for sweetness |
| Red bell peppers | Yellow or orange bell peppers | Milder sweetness, vibrant color |
| Provolone/mozzarella cheese | Fontina, Havarti, Swiss | Varying degrees of creaminess & flavor |
| Sandwich bread | Sourdough, ciabatta, whole grain | Sourdough: tang; Ciabatta: crispy; Whole grain: dense & nutty |
Serving Suggestions
- Pair with a crisp green salad tossed in balsamic vinaigrette.
- Serve alongside kettle-cooked chips or a simple tomato soup.
- Add a chilled glass of white wine or sparkling water with lemon for a refreshing meal.
Make-Ahead Tips
- Chicken: Grill and slice chicken up to 2 days ahead; store airtight in the refrigerator.
- Roasted peppers: Roast and peel peppers a day in advance; keep refrigerated.
- Pesto-mayo: Mix spread up to 3 days ahead; store covered and chilled.
- Full sandwich: Assemble ahead but grill just before serving for best taste and texture.
FAQs: Your Panini Questions Answered
Can I make this panini without a panini press?
Absolutely. Use a heavy skillet or grill pan and press down with another skillet or grill weight. Oven broiler works for melting cheese and crisping bread, too.
Can I use store-bought roasted peppers?
Yes. Use jarred roasted red peppers, drained and sliced. While fresh roasting adds extra depth and smokiness, the shortcut is helpful for busy cooks.
How can I make this sandwich healthier?
Use whole grain or sprouted bread, opt for light mayonnaise, reduce cheese, and grill chicken without extra oil. Add extra veggies (spinach, arugula) for nutrition.
How do I keep my panini crispy?
Butter the outer sides of the bread well. Grill until golden brown and serve immediately for best crunch.
Can this be made vegetarian?
Yes—substitute portobello mushrooms or grilled tofu for chicken. The flavors blend beautifully with the spread and peppers.
Expert Advice: Troubleshooting Common Issues
- Chicken too dry? Ensure marinade time is sufficient; avoid overcooking. Thighs are juicier than breasts if swapped in.
- Spread separates? Stir thoroughly and use full-fat mayonnaise for best emulsion.
- Bread soggy? Use thicker bread, grill at higher heat, and don’t overfill with wet ingredients.
- Peppers too slippery? Pat slices dry with paper towels after roasting or draining jarred peppers.
Panini Presentation & Hosting Tips
- Slice panini diagonally for a classic café look.
- Arrange sandwiches on a rustic board with bowls of extra spread and pickled vegetables.
- For parties, slice into quarters for easy sharing.
Nutritional Highlights
| Nutrient | Values (per serving, approx.) |
|---|---|
| Calories | 420-520 |
| Protein | 30-35g |
| Total Fat | 22-26g |
| Carbohydrates | 30-40g |
| Fiber | 3-5g |
| Sodium | 800-950mg |
Exact values may vary based on bread, cheese, mayo type, and portion.
Recipe Recap: Quick Reference
- Marinate: Chicken in sundried tomato-pesto (at least 2 hours)
- Roast: Peppers until skins blacken, then peel and slice
- Mix: Sundried tomato-pesto with mayo for spread
- Grill: Chicken, slice; roast peppers, slice; assemble layers
- Press & serve: Grill in panini maker or skillet until cheese melts and bread crisps
Frequently Asked Questions (FAQs)
Q: What kind of bread works best for paninis?
A: Hearty sandwich breads like sourdough, wheat berry, or ciabatta—these hold up to grilling and keep the filling contained.
Q: Can I prep any components ahead of time?
A: Yes, you can grill and slice chicken, roast peppers, and make the spread up to 2–3 days ahead. Assemble just before grilling for best results.
Q: Are there gluten-free options?
A: Simply swap in robust gluten-free bread or panini rolls suited to grilling.
Q: Will kids enjoy these sandwiches?
A: Most children love the cheesy, flavorful profile; consider using mild cheese and removing spicy pesto for more sensitive palettes.
Final Thoughts: Panini Perfected at Home
Homemade paninis bring artisanal sandwich-shop comfort straight to your kitchen. With juicy grilled chicken, sweet roasted peppers, and a punchy pesto-mayo spread, the grilled chicken and roasted red pepper panini is both familiar and impressively gourmet. Customize, prep ahead, and savor the results—each bite is a celebration of flavor, simplicity, and comfort food excellence.
References
- http://breannasrecipebox.blogspot.com/2012/02/grilled-chicken-and-roasted-red-pepper.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a11655/grilled-chicken-and-roasted-red-pepper-panini/
- https://www.thepioneerwoman.com/food-cooking/recipes/a89421/spice-rubbed-grilled-chicken/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32158374/grilled-chicken-recipes/
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