Grilled Chicken Pesto Panini

5 from 1 vote

Grilled Chicken Pesto Panini

Sandwiches make a great lunch, and this freshly made Grilled Chicken Panini sandwich is probably the best. It is loaded with grilled chicken, sundried tomatoes, mozzarella, onions & arugula & grilled to perfection.

Prep: 20

Cook: 50

Total: 1 10

Course: Main Course

Cuisine: American

Servings: SANDWICHES

Calories: 351kcal

Author: Ruchi

Ingredients

FOR CHICKEN

3 pieces of Chicken Breasts
1 teaspoon Garlic powder
1 teaspoon Dried cilantro leaves
1 teaspoon Paprika (adjust accordingly)
1 teaspoon Oregano
1.5 teaspoons Lemon Juice
1 teaspoon Crushed Black Pepper
Salt to taste
2 tablespoons Oil - to grill Chicken

INGREDIENTS FOR SANDWICHES

6 Slices of Pepperidge Farm Farmhouse® Hearty White Bread
1 cup Fresh Pesto
10 slices of Sun dried tomatoes
6 slices of Mozzarella cheese
1 small Onion cut into rounds
1 cup Arugula Leaves or Lettuce leaves
1/2 cup Sriracha mayo

US Customary - Metric

Instructions

Assemble: spices for chicken.
Wash the chicken well. Pat it dry. Transfer it to a plastic bag and toss in all the dry spices. Rub the spices all over the chicken until it is well coated. Let it marinate for 20 minutes.
Heat and grease a griddle. Add marinated chicken pieces and cook on medium-low flame until its done, keep flipping occasionally.
Chicken is cooked well. To check for doneness, insert a fork in the chicken - it should go through with ease.
Assemble: ingredients listed under 'Sandwiches'.
Spread pesto on one slice of Pepperidge Farm Farmhouse® Hearty White Bread and the top other bread with sriracha mayo.
Top the slice with cheese slices.
Add Sundried tomatoes + onion rings.
Generously add a layer of arugula leaves.
Add a final layer of cheese slice and finish the sandwich off with the top slice bread. You can enjoy the sanwich as is.
Or briefly toast the sandwich in a panini maker until it starts to brown. Serve warm.

Nutrition