Traditional Grilled Chicken and Vegetable Paninis with Pesto Mayo Recipe

2022-11-09

By Italian Food Master

Italian Cuisine

Main Course

Grilled Chicken and Vegetable Paninis with Pesto Mayo is a delicious and easy-to-make recipe Italian-inspired sandwich. 

Panini Sandwich with a Bold Pesto Twist

The sandwich is made up of grilled chicken and vegetables, such as bell pepper and zucchini, which are then pressed between two slices of bread with pesto mayo spread on top. 

A Taste of Genoa

The result is a delicious and satisfying sandwich that combines the flavors of grilled chicken, fresh vegetables, and the bold taste of pesto. Pesto, which is the main ingredient in the sandwich's spread, originated in Genoa, a city in the northern region of Liguria, Italy. The classic pesto sauce is made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. 

Wine Pairing

The flavorful grilled chicken and vegetables in the panini would pair well with a medium-bodied red wine like Sangiovese, Zinfandel, or Syrah.

Pitfalls on Grilled Chicken and Vegetable Paninis with Pesto Mayo

 Preparing the chicken: To get juicy and flavorful chicken, marinate it for at least 30 minutes before grilling. You can use a simple marinade of olive oil, lemon juice, garlic, and herbs like rosemary and thyme.

 Grilling the chicken: When grilling chicken, it's important to cook it thoroughly to avoid any risk of foodborne illness. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.

 Choosing the right bread: Ciabatta, focaccia, or sourdough bread are good options for paninis as they are sturdy enough to hold the sandwich together and have a nice crunchy texture when grilled.

 Preparing the veggies: Slicing the vegetables thinly ensures they will cook evenly on the grill and fit nicely in the sandwich. Brush them with olive oil and season with salt and pepper before grilling until slightly charred and tender.

 Making the pesto mayo: Combine mayonnaise and pesto in a bowl for extra flavor. Adjust the amount of pesto to your liking.

 Assembling the sandwich: Spread the pesto mayo on both sides of the bread and layer the grilled chicken and vegetables on top. Add cheese, like mozzarella or provolone, and any additional condiments or toppings, like roasted red peppers or fresh basil, if desired.

 Grilling the sandwich: Preheat a panini press or a grill pan over medium-high heat. Place the sandwich on the grill and press gently with a spatula. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

 Serving the paninis: Remove the sandwich from the grill, slice in half, and serve hot with additional pesto mayo on the side for dipping.

Ingredients

• 1 pound boneless, skinless chicken breasts

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced

• 1/2 red onion, sliced

• 4 slices mozzarella cheese

• 1/4 cup mayonnaise

• 2 tablespoons basil pesto

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 ciabatta rolls, sliced in half

Instructions

1. Preheat grill to medium-high heat.

2. Season chicken breasts with salt and black pepper. Grill for 5-6 minutes on each side, or until cooked through. Set aside to rest for a few minutes, then slice into thin strips.

3. In a small bowl, mix together mayonnaise, pesto, garlic powder, salt, and black pepper to make the pesto mayo.

4. Assemble the paninis: Spread pesto mayo on the bottom halves of the ciabatta rolls, then layer the sliced chicken, bell peppers, zucchini, red onion, and mozzarella cheese on top. Top with the remaining halves of the ciabatta rolls.

5. Grill the paninis for 2-3 minutes on each side, or until the cheese is melted and the bread is crispy.

6. Serve hot and enjoy!

Preparation Time 20 min

Cook Time 12 min

Total time 32 min

Nutrition Facts

Calories: 442

Fat: 24 g

Saturated Fat: 7 g

Carbohydrates: 27 g

Fiber: 2 g

Sugar: 5 g

Protein: 29 g

Regional Ingredients Variations of Grilled Chicken and Vegetable Paninis

Emilia-Romagna, they may use some grilled eggplant, zucchini, and some roasted bell peppers for the paninis, and may add some sliced prosciutto and some grated Parmigiano-Reggiano cheese for a classic Italian flavor. This variation is commonly known as "Panino alla Griglia con Pollo e Verdure all'Emiliana."

Veneto, they may use some grilled mushrooms, red onion, and some arugula for the paninis, and may add some sliced radicchio and some Taleggio cheese for a bold and flavorful taste. This variation is commonly known as "Panino alla Griglia con Pollo e Verdure alla Veneta."

Calabria, they may use some grilled zucchini, eggplant, and some roasted red peppers for the paninis, and may add some sliced spicy salami and some smoked scamorza cheese for an extra kick of flavor. This variation is commonly known as "Panino alla Griglia con Pollo e Verdure alla Calabrese."

Liguria, they may use some grilled artichokes, zucchini, and some sun-dried tomatoes for the paninis, and may add some sliced mortadella and some creamy stracchino cheese for a unique and delicious taste. This variation is commonly known as "Panino alla Griglia con Pollo e Verdure alla Ligure."

Tuscany, they may use some grilled zucchini, bell pepper, and some arugula for the paninis, and may add some sliced porchetta and some pecorino cheese for a classic Tuscan flavor. This variation is commonly known as "Panino alla Griglia con Pollo e Verdure alla Toscana."

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