Try out our Sun Dried Tomato Panini recipe today! This fast, flavorful dish features crispy bread, grilled chicken, and provolone cheese.
Prep Time 5 Min | Cook Time 10 Min | Serves 4
Ingredients
- 1 lb chicken breasts, thinly sliced
- 5 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp ground black pepper
- 10 oz sun dried tomatoes, drained
- 2 tbsp basil pesto sauce
- 1 tbsp water
- 8 slices Italian bread
- 8 oz provolone cheese
- 8 oz baby arugula
- provolone cheese, cubed, for garnish
- fresh basil leaves, for garnish
Directions
- Brush chicken breast with two teaspoons of olive oil and season with Italian seasoning, salt, and pepper.
- Grill chicken for 5-7 minutes, then flip and continue grilling until chicken reaches an internal temperature of 165°F. Set aside.
- In a food processor, combine sun dried tomatoes, pesto, and one tablespoon of olive oil and water (as needed). Mix until smooth.
- Assemble each sandwich with two tablespoons of sun dried tomato pesto, one grilled chicken breast, provolone cheese slice, arugula, and top with a slice of bread. Using the other two tablespoons of olive oil, brush each side of the panini and place in a panini press for about 5 minutes until the bread is crispy and the cheese is melted.
- Garnish with a toothpick and layer sun dried tomato, cubed provolone cheese, and a basil leaf.
- Enjoy!