Panini with Grilled Chicken, Summer Squash & Red Pe

Name: Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Roasted Red Pepper, Chopped; 3 Tablespoons Slivered Almonds, Toasted; 1 clove Garlic, Chopped; ⅓ cups Chopped Cilantro; 3 Tablespoons Grated Parmesan Cheese; 1- 1/2 teaspoon Freshly Squeeze Lime Juice; 1/4 cups Extra Virgin Olive Oil; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 2 whole Boneless, Skinless Chicken Breasts; 1 teaspoon Kosher Salt, Divided; 1 teaspoon Freshly Ground Black Pepper, Divided; 1 whole Small Summer Squash; 1 Tablespoon Olive Oil; 2 whole Wheat Ciabatta Rolls; 4 ounces, weight Fresh Mozzarella, Thinly Sliced

Servings: persons

2 whole Roasted Red Pepper, Chopped
3 Tablespoons Slivered Almonds, Toasted
1 clove Garlic, Chopped
⅓ cups Chopped Cilantro
3 Tablespoons Grated Parmesan Cheese
1- 1/2 teaspoon Freshly Squeeze Lime Juice
1/4 cups Extra Virgin Olive Oil
1/4 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
2 whole Boneless, Skinless Chicken Breasts
1 teaspoon Kosher Salt, Divided
1 teaspoon Freshly Ground Black Pepper, Divided
1 whole Small Summer Squash
1 Tablespoon Olive Oil
2 whole Wheat Ciabatta Rolls
4 ounces, weight Fresh Mozzarella, Thinly Sliced

1
The pesto: Place roasted red bell peppers in the bowl of a food processor.
2
Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice.
3
Pulse until combined.
4
While the food processor is running, slowly pour in olive oil.
5
Season with salt and pepper.
6
Set the pesto aside.
7
The panini: Preheat grill to medium-high heat.
8
Season chicken breasts with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
9
Grill until cooked through, about 5 minutes per side.
10
Remove from the grill.
11
Let rest 10 minutes, then cut into 1/2-inch slices, crosswise.
12
Set aside.
13
Cut summer squash lengthwise into four 1/2-inch slices.
14
Place in a medium bowl and toss with olive oil, remaining kosher salt and freshly ground black pepper.
15
Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.
16
Cut ciabatta rolls in half horizontally.
17
Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll).
18
Place 4 or 5 slices of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.
19
Place panini in a preheated panini maker or grill pan.
20
If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker.
21
Cook until the bread is toasted and the cheese is starting to melt.
22
Cut in half and serve immediately.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 whole Roasted Red Pepper, Chopped, 3 Tablespoons Slivered Almonds, Toasted, 1 clove Garlic, Chopped, ⅓ cups Chopped Cilantro, and more.

Yes, Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panini with Grilled Chicken, Summer Squash & Red Pepper-Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions