Dinner / Grilled Chicken and Roasted Red Pepper Panini

9 Oct

This is the most amazing Panini I’ve eaten. It’s up there with a Frontega Chicken Panini from Panera and the Caprese Panini recipe I put up here earlier this year. If you’ve tried those, you know I’m right.

Once again, I’m going to herald the amazingness of a panini press. They make ordinary sandwiches extraordinary! Crispy and dripping with cheese, paninis are an instant love for any foodie. If you don’t have one and love sandwiches, go to BB&B and grab one. You can thank me later.

Back to the panini at hand. I found this recipe on Pioneer Woman. Her food is always good, and if you need a laugh, just read a recipe! Bradley and I love paninis so I was sure that using one of hers would be an instant hit.

Panini Fact: Paninis are an easy weeknight dinner.

For this recipe all you need is bread, grilled chicken, red peppers, provolone (or your favorite cheese), roasted red peppers (canned), peso and a few other household ingredients. Simple stuff but they pack a huge flavor punch.

A few notes:

I don’t have a gas burning stove so I roasted the peppers under the broiler in my oven. Also, I’m grill-less at the moment but you can either use a broiler or a cast iron pan for the chicken.

IMG_2824.1This is what the spread made from roasted red peppers and pesto looks like. IMG_6978.1

Finished project! (Sorry, I was in a rush and the picture was blurry. You try taking food pictures when you’re more focused on eating than the shot itself.) 😉



Recipe from Pioneer Woman – Grilled Chicken and Roasted Red Pepper Panini


  • 2 whole Boneless, Skinless Chicken Breasts
  • 8 whole Sun-dried Tomatoes, Packed In Oil
  • 3 Tablespoons Prepared Basil Pesto
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Kosher Salt
  •  Freshly Ground Black Pepper
  • 1/4 cup Mayonnaise
  • 2 whole Red Bell Peppers
  • 8 whole Slices Provolone Or Mozzarella Cheese
  • 8 slices Good Whole Grain Sandwich Bread
  • 4 Tablespoons Butter, Softened

Preparation Instructions


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, 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 provolone. 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.)

Slice in half and serve!



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