Ingredients
4 tbsp. extra-virgin olive oil, divided
2 boneless skinless chicken breasts
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 ciabatta rolls
1/4 c. pesto
1 tomato, thinly sliced
4 oz. fresh mozzarella, thinly sliced
Preparation
Step 1In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add chicken to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan. Step 2Build panini: Slice ciabatta rolls in half, then spread about ¼ of the pesto on bottom half of each roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll. Step 3Heat a grill pan with remaining 2 tablespoons oil and add one panini. Cook until bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of sandwich and press down to flatten panini. Cook until golden and cheese is completely melted, another 5 minutes. Repeat with remaining panini.
- You don’t need a panini press. First things first. There is no need to go buy a panini press. Most of don’t have one nor have the space to store one! To make our panini, we use a grill pan and another heavy skillet to press the sandwich down with. If you don’t have a grill pan, just use two skillets! No one says your panini has to have grill marks!
- Choose your bread wisely. Not just any old type of bread will work for a panini. You need a sturdy, extra crunchy bread. Ciabatta is our bread of choice, but focaccia, sourdough, or a baguette are all exceptional bread choices.
- Have fun with the fillings! View the panini as your dream sandwich and fill it with all of your favorite things. Take a grilled cheese to a whole new level and add cheddar, ham, and bacon or get fancy and add turkey, brie, and apples. Everything goes well in a grilled panini so don’t hold back! If you need some fun ideas, we have 19 of our favorite paninis ready for you.
