Chicken Parm Panini
Chicken Parm Panini delivers classic Italian flavors in a crispy, melty sandwich, perfect for quick meals or entertaining with minimal effort. This simple recipe creates savory Italian sandwiches that are healthier yet irresistibly delicious.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb or 450g), grilled and sliced
- 4 ciabatta rolls or garlic bread slices
- 1 cup 240ml marinara sauce
- 4 slices about 120g fresh mozzarella cheese
- Fresh basil leaves optional
- 2 tbsp 30ml olive oil or melted butter
- Substitution: Use sourdough for ciabatta; provolone for mozzarella.
Instructions
Warm Marinara
- I heat 1 cup marinara sauce in a saucepan over low heat for these Chicken Parm Panini.
Prep Bread
- I brush 4 ciabatta rolls with 2 tbsp olive oil or butter for these cheesy panini delights.
Assemble Panini
- I layer sliced grilled chicken, ¼ cup marinara, 1 slice mozzarella, and basil leaves on each roll bottom, then top with the other half for these hearty grilled sandwiches.
Grill Panini
- I press in a preheated panini press or grill pan for 4–5 minutes until golden and melty for this simple recipe.
Serve Hot
- I slice and serve immediately for these savory Italian sandwiches.
Notes
- Use whole-grain bread for added fiber and nutrients.
- Thinly slice chicken for easier eating and even heating.
- Don’t overload sauce to prevent sogginess.
- Alternate cheeses: Try provolone or fontina for a different flavor profile.
- Storage: Wrap in foil, refrigerate up to 2 days; reheat in press or oven.
Did you Like This Recipe? Please Rate and Comment Below!