Best 3 Chicken And Roasted Pepper Panini Recipes
Indulge in a symphony of flavors with our delectable Chicken and Roasted Pepper Panini recipe. This tantalizing sandwich features tender chicken, roasted red peppers, melted mozzarella cheese, and a zesty basil pesto, all pressed to perfection between crispy, golden bread.
Unleash your culinary creativity with our diverse selection of sandwich recipes. Embark on a journey of taste with the classic Grilled Cheese Sandwich, a comforting blend of melted cheese and perfectly toasted bread. For a vegetarian delight, try the Roasted Vegetable and Goat Cheese Panini, a vibrant combination of roasted vegetables, tangy goat cheese, and a balsamic glaze. If you seek a spicy kick, the Chipotle Chicken Panini will satisfy your cravings with its smoky chipotle sauce and tender chicken. And for a sweet and savory treat, the Apple and Brie Panini offers a unique balance of sweet apple slices, creamy brie cheese, and a hint of cinnamon.
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Cut 8 thick slice of Foccacia bread.
- Mix mayonaisse and Ranch dressing in small bowl.
- Spread mayo mixture on 4 slices of Foccacia.
- On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
- Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
- Top each sandwich with remaining slices bread.
- Spray frying pan with Olive Oil spray (or other cooking spray).
- Fry each sandwich on medium until they are golden brown.
- Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
- Enjoy! These are so yummy!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
CHICKEN AND ROASTED PEPPER PANINI
This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.
Provided by mary winecoff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
- Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
- Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
Tips:
- Choose the right bread: A good bread for a panini should be sturdy enough to hold up to the fillings and the heat of the grill or Panini press. Some good options include ciabatta, focaccia, and sourdough.
- Use fresh ingredients: Fresh ingredients will give your panini the best flavor. Look for ripe vegetables, flavorful cheese, and high-quality meat or fish.
- Don't overload the panini: Too many fillings will make it difficult to close the panini and will also make it more likely to fall apart. Stick to a few thin layers of ingredients.
- Grill the panini until it is golden brown and crispy: This will help to seal in the fillings and create a delicious crust.
- Serve the panini immediately: Panini are best served hot and fresh. If you are making them ahead of time, you can preheat them in the oven or microwave before serving.
Conclusion:
Panini are a delicious and versatile sandwich that can be made with a variety of ingredients. With a little creativity, you can create endless flavor combinations to suit your taste. So next time you're looking for a quick and easy lunch or dinner, give panini a try!
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