Best 5 Herbed Chicken And Cheese Panini Recipes

Indulge in a delectable culinary journey with our tantalizing Herbed Chicken and Cheese Panini. This delightful sandwich is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Savor the succulent chicken, expertly seasoned with a blend of herbs, perfectly grilled to achieve a tender and juicy interior. The melted cheese, a harmonious blend of mozzarella and cheddar, oozes between the grilled chicken and toasted bread, creating a rich and creamy indulgence. Each bite offers a delightful contrast between the crispy exterior and the soft, flavorful filling.

Our comprehensive guide features three distinct recipes to cater to your culinary preferences. The Classic Herbed Chicken and Cheese Panini is a timeless favorite, combining the harmonious balance of chicken, cheese, and herbs. For those seeking a touch of spice, the Spicy Chipotle Chicken Panini tantalizes with the fiery kick of chipotle peppers, creating a delightful interplay of heat and flavor. Vegetarians will find solace in the Veggie Delight Panini, a vibrant ensemble of roasted vegetables, fresh herbs, and creamy cheese, offering a symphony of colors, textures, and flavors that will satisfy even the most discerning palate.

Here are our top 5 tried and tested recipes!

ROTISSERIE CHICKEN PANINI

Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

Steps:

In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

CHEESESTEAK PANINI

Cheesesteak Panini image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 sandwiches

Number Of Ingredients 17

Ingredients

6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce, recipe follows
One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic

Steps:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

GARLIC AND HERB CHICKEN PANINI

Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

Ingredients

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

HERBED CHICKEN AND ARUGULA PANINI

Herbed Chicken and Arugula Panini image

Categories Sandwich Chicken Onion Sauté Quick & Easy Dinner Lunch Arugula Summer Thyme Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

CHICKEN AND ARTICHOKE PANINI

Chicken and Artichoke Panini image

An inspired Panini with slices of chicken breast, marinated artichokes and cream cheese spread. Grill until the bread is toasted.

Provided by Inspired Taste

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

8 slices bread
1/2 cup cream cheese spread (from 8-oz container)
2 cooked boneless skinless chicken breasts, cut into slices
1/2 cup Progresso™ marinated artichoke hearts (from 6-oz jar), drained, quartered
1/4 cup fresh parsley leaves
Salt and pepper to taste

Steps:

Heat closed contact grill or panini maker for 5 minutes.
On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

Nutrition Facts : ServingSize 1 Serving

Tips:

For a crispier sandwich, brush the outside of the bread with melted butter before grilling.
If you don't have a panini press, you can grill the sandwich in a skillet over medium heat.
For a vegetarian version of this sandwich, replace the chicken with grilled vegetables, such as zucchini, eggplant, or bell peppers.
You can also use different types of cheese in this sandwich, such as mozzarella, provolone, or cheddar.
For a more flavorful sandwich, try using a herb-infused olive oil or butter when grilling the bread.

Conclusion:

This herbed chicken and cheese panini is a quick and easy lunch or dinner option that is sure to please everyone. With its crispy bread, tender chicken, melted cheese, and flavorful herbs, this sandwich is a delicious and satisfying meal. So next time you're looking for a tasty and easy sandwich, give this herbed chicken and cheese panini a try!