Bruschetta Chicken Panini
When a classic Italian appetizer meets a sandwich, you get a delicious, crispy panini!
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
Instructions
Bruschetta
- In a small bowl, mix together all of the bruschetta ingredients and season to taste with salt and pepper. Set aside.
Panini
- 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
- Let chicken rest 5-10 minutes then thinly slice.
- Set a panini press to medium heat.
- Split each roll in half. Spread 1 tbsp of pesto on the top half of each roll.
- 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.
- 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.
- Place each sandwich on the panini press and grill for 4 minutes, or until the roll is toasted and the cheese is melted.
- 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.
- Slice in half and serve immediately.