Grilled Fried Chicken Panini Recipe 465 Recipes

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO

Grilled Chicken Panini with Basil-Garlic Mayo image

I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!

Provided by JNTessar

Categories Main Dish Recipes Sandwich Recipes Panini Recipes

Time 1h20m

Yield 1

Number Of Ingredients 11

Ingredients

½ cup light mayonnaise
½ cup torn basil leaves
1 clove garlic, coarsely chopped
⅛ teaspoon cayenne pepper
1 pinch salt
2 slices Italian bread
2 thin slices fresh mozzarella cheese
1 (4 ounce) Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
2 (1/4 inch thick) slices tomato
⅛ cup fresh spinach leaves
1 teaspoon olive oil

Steps:

Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
Preheat a panini maker.
Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g

GRILLED FRIED CHICKEN PANINI RECIPE - (4.6/5)

Grilled Fried Chicken Panini Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 10

Ingredients

2 Boneless and Skinless chicken thighs
All-purpose flour
Canola oil
1/2 lb. Deli ham slices
1/2 lb. Deli Swiss cheese
1 sliced fresh tomato
Mezzetta Tri-color Roasted Sweet Bell Pepper Strips
Mezzetta Hot Cherry Peppers
Butter
4 slices European style bread

Steps:

Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.

GRILLED FRIED CHICKEN PANINI

Grilled Fried Chicken Panini image

A hearty and satisfying sandwich is pure comfort.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Sandwiches

Number Of Ingredients 10

Ingredients

- 2 boneless and skinless chicken thighs
- all-purpose flour
- canola oil
- 1/2 lb. deli ham slices
- 1/2 lb. deli swiss cheese
- 1 sliced fresh tomato
- mezzetta tri-color roasted sweet bell pepper strips
- mezzetta hot cherry peppers
- butter
- 4 slices european style bread

Steps:

Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.

GRILLED CHICKEN PESTO PANINI

Grilled Chicken Pesto Panini image

If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread

Steps:

Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
Season the breasts with salt and pepper.
Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
Remove from pan and place on a plate or board.
Top each fillet with some of the roasted peppers and a slice of cheese.
Spread BOTH sides of the bread with pesto sauce.
Place chicken inside the bread and form to a sandwich.
Brush both sides of the outside of bread with olive oil.
Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
Remove from pan and cut in half.

Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3

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