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Bruschetta Chicken Panini

When a classic Italian appetizer meets a sandwich, you get a delicious, crispy panini!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian
Ingredients Method

Ingredients
  

Bruschetta
  • 1 cup vine ripened tomatoes diced
  • ¼ cup red onion diced
  • ¼ cup balsamic vinegar
  • 2 tbsp minced fresh basil
  • 1 tbsp olive oil
  • 2 cloved garlic minced
  • salt and pepper
Paninis
  • 4 kaiser or focaccia rolls
  • 1 lb boneless skinless chicken breast
  • 1 tsp garlic powder
  • salt and pepper
  • 4 tbsp sundried tomato pesto or regular pesto
  • ¼ cup mayonnaise
  • ½ cup fresh basil leaves
  • 8 slices provolone cheese

Method
 

Bruschetta
  1. In a small bowl, mix together all of the bruschetta ingredients and season to taste with salt and pepper. Set aside.
Panini
  1. Season chicken breasts with salt, pepper, and garlic powder. Grill or saute in a pan over medium heat until cooked through, about 4 minutes per side
  2. Let chicken rest 5-10 minutes then thinly slice.
  3. Set a panini press to medium heat.
  4. Split each roll in half. Spread 1 tbsp of pesto on the top half of each roll.
  5. On the bottom half of each roll, spread on 1 tbsp of mayo and ¼ of the basil leaves. Place ¼ of the sliced chicken on the basil, and top with 3-4 tbsp of bruschetta.
  6. Top the chicken/bruschetta with 2 sliced of provolone cheese, and place the top half of the roll on top. Repeat for the other 3 sandwiches.
  7. Place each sandwich on the panini press and grill for 4 minutes, or until the roll is toasted and the cheese is melted.
  8. Alternatively, heat up to heavy bottomed skillet over medium-high heat. Place the sandwiches in one skillet, and place the other skillet on top (feel free to weigh it down with a heavy can). Cook for 3-4 minutes.
  9. Slice in half and serve immediately.