Grilled Italian Chicken Paninis
Before Grilling The Ciabatta Rolls Until They Are All Hot And Crusty, We Load Them Up With A Winning Combination Of Pesto, Chicken, Prosciutto, Grilled Onions, Roasted Peppers, And Provolone Cheese. If You Don’t Have A Panini Press, Use An Electric Skillet Or A Nonstick Pan On The Stove. Just Add Some Weight To The Tops Of The Sandwiches So They Can Compact Like A True Panini And Get That Authentic Crispy Crust. (You Can Cover Them With A Cookie Sheet With A Few Heavy Cans On Top To Press Them Flatter.)
Equipment
- Panini Press
Ingrediënten
- ½ Tablespoon Salted Butter
- 1 ½ Cups Frozen Chopped Onions
- ¼ Teaspoon Kosher Salt
- 10 Ounces Frozen Fully Cooked Grilled Chicken Strips
- ½ Cup Prepared Pesto
- 4 Ciabatta Rolls
- 8 1-Ounce Slices Provolone Cheese
- 8 Slices Prosciutto
- ⅓ Cup Roasted Red Pepper Slices
Instructies
- Preheat A Panini Press To High.
- Heat A Large Skillet Over High Heat, Then Add Butter, Onions, And Salt.
- Sauté On High For 5 Minutes Until Onions Brown.
- Set Aside.
- Heat Chicken In Microwave According To Package Directions.
- Set Aside.
- For Each Panini, Spread 2 Tablespoons Pesto Inside A Roll And Place 1 Slice Provolone On The Top And Bottom Halves.
- Add 2 Slices Prosciutto And ¼ Of The Chicken To The Bottom Half Of Each.
- Finish Off With Grilled Onions, 2–3 Pepper Slices, And Top Half Of The Bun.
- Cook In Panini Press Until Brown And Crusty, About 5 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 750 kcal
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