Best Chicken And Roasted Pepper Panini Recipes

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

Steps:

Cut 8 thick slice of Foccacia bread.
Mix mayonaisse and Ranch dressing in small bowl.
Spread mayo mixture on 4 slices of Foccacia.
On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
Top each sandwich with remaining slices bread.
Spray frying pan with Olive Oil spray (or other cooking spray).
Fry each sandwich on medium until they are golden brown.
Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
Enjoy! These are so yummy!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

Ingredients

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Steps:

Preheat panini maker to medium-low.
Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

CHICKEN AND ROASTED PEPPER PANINI

Chicken and Roasted Pepper Panini image

This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.

Provided by mary winecoff

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken cutlets, thinly sliced
salt and pepper
4 tablespoons olive oil
1/2 cup roasted red pepper, drained and chopped
1/2 cup kalamata olive, pitted
1/2 cup fresh basil, chopped
1 garlic clove, minced
4 (6 inch) submarine rolls, halved lengthwise
8 ounces provolone cheese, thinly sliced

Steps:

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

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