Lunch

Grilled Chicken, Zucchini and Tomato Panini with Mozzarella

Name: Grilled Chicken, Zucchini and Tomato Panini with Mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 slices sourdough bread; 8 oz cooked chicken breast, thinly sliced or shredded; 1 small zucchini, thinly sliced; 1 ripe tomato, thinly sliced; 4 oz fresh mozzarella, thinly sliced; 2 tbsp pesto or olive oil; Salt and black pepper to taste

Sometimes you just want a satisfying sandwich, and this grilled chicken panini delivers. It's a fantastic way to enjoy late-summer vegetables like zucchini and tomatoes before they're gone. Perfect for a quick, flavorful lunch or light dinner.

Ingredients

4 slices sourdough bread
8 oz cooked chicken breast, thinly sliced or shredded
1 small zucchini, thinly sliced
1 ripe tomato, thinly sliced
4 oz fresh mozzarella, thinly sliced
2 tbsp pesto or olive oil
Salt and black pepper to taste

Instructions

Preheat a panini press or grill pan to medium-high heat. Lightly brush the zucchini slices with a little olive oil, salt, and pepper, then grill for 2-3 minutes per side until tender and lightly charred.
Spread pesto or brush olive oil on one side of each sourdough slice. On two slices, layer chicken, grilled zucchini, tomato, and mozzarella. Top with the remaining sourdough slices, pesto-side down.
Place the assembled paninis in the preheated press or pan. Grill for 4-6 minutes, or until the bread is golden brown and crispy, and the mozzarella is melted and gooey.
Carefully remove the paninis, let them rest for a minute, then slice in half diagonally and serve immediately.

Tips

For extra flavor, marinate the chicken breast in Italian dressing before grilling. This adds moisture and a zesty kick to your panini.
Don't overcrowd your panini press or grill pan. Cook one or two paninis at a time to ensure even heating and a perfectly crispy exterior.