Ingredients
2 Ciabatta rolls, halved
1 large chicken breast, cooked and sliced thin
4 tablespoons basil pesto
4 slices provolone cheese
1/4 cup sun-dried tomatoes in oil, drained
1/2 cup fresh baby spinach
1 tablespoon butter or olive oil
Instructions
Step 1: Slice the ciabatta rolls in half and spread 1 tablespoon of basil pesto on the cut side of each bread slice.
Step 2: Layer one slice of provolone cheese on the bottom half of each roll, then top with sliced chicken, sun-dried tomatoes, and baby spinach.
Step 3: Place the second slice of provolone cheese over the spinach and close the sandwich with the top half of the ciabatta.
Step 4: Lightly brush the outside of the rolls with butter or olive oil to ensure a crispy finish for your italian chicken panini.
Step 5: Preheat a panini press or a large skillet over medium heat. Place the sandwiches inside.
Step 6: Grill for 3-5 minutes, pressing down firmly if using a skillet, until the bread is toasted golden brown and the cheese is fully melted.
Step 7: Remove the italian chicken panini from the heat, let it rest for one minute, then slice diagonally and serve immediately.
Notes
For the best results, ensure the chicken is seasoned well before grilling. If you don’t have a panini press, use a heavy skillet to press the sandwich down.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Panini
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: italian chicken panini, pesto chicken sandwich, pressed sandwich, ciabatta panini, lunch recipe
