Grilled Chicken and Mozzarella Panini
This grilled chicken and mozzarella panini is crusty on the outside, warm and melty on the inside, and makes a delicious lunch or light dinner that's ready in just 10 minutes!
Yield: 2 servings
Ingredients
- 1 (8-inch) whole wheat sub or hoagie roll
- 4 oz. fresh mozzarella cheese, sliced (or about 1 cup shredded mozzarella cheese)
- 1 (5-6 oz.) grilled chicken breast, sliced
- 1 small roasted red pepper, cut into 1-inch wide strips
- handful of baby kale or spinach or arugula
- 1-2 teaspoons balsamic vinegar
Instructions
- 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.
- Heat a nonstick skillet over medium heat. Coat with cooking spray or a teaspoon of oil or butter. (I just used cooking spray.)
- 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.
- 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.
- 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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Nutrition
Serving: 1/2 hoagie | Calories: 430kcal
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