Grilled chicken and mozzarella panini

Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes
Serves 1 panini. I'm greedy like that.     adjust servings

An easy panini with grilled chicken, mozzarella, greens and roasted red peppers!


  • 1 whole wheat loaf of bread
  • 8 slices of mozzarella cheese (or more, or about 1 cup shredded), divided
  • 1 grilled chicken breast, sliced
  • 1 roasted red pepper, cut into 1-inch wide strips
  • handful of baby kale or spinach or even arugula
  • 1-2 teaspoons balsamic vinegar


  1. Build your panini: Cut the whole wheat bread in half and put half of the mozzarella cheese on the bottom bread. Top with chicken slices, kale/spinach, roasted red pepper and remaining mozzarella cheese. Brush the top half of the bread loaf with the balsamic vinegar and place on top of the sandwich.
  2. Heat a nonstick skillet over medium heat. Coat with cooking spray or a teaspoon of oil or butter. (I just used cooking spray.)
  3. Place panini in pan and cover with another pan. (Use aluminum foil if you're dirty dish-adverse like me.) Weight the top pan down with a large can - or a couple of them - to help flatten the sandwich.
  4. Cook for 3-4 minutes on the first side, then flip the sandwich, place your extra pan and cans back on top to further flatten the panini and cook another 2-3 minutes on the second side. I usually turn the heat down a bit when I flip the panini so it doesn’t cook too quickly or burn.
  5. Once it's heated and melty and perfect, remove, slice and serve. Or just eat it standing over the cutting board because you cannot wait.
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