This delicious Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella highlights end-of-summer vegetables on sourdough bread. There’s something about a hot sandwich that just feels more satisfying sometimes, especially when you add protein like grilled chicken. With 36 grams of protein per serving, this sandwich makes for a perfect lunch or light dinner option that’s both nutritious and incredibly flavorful.
What makes a sandwich a panini?
A panini is a pressed sandwich served hot with melted cheese. The beauty of this Italian-inspired sandwich is how the bread gets crispy on the outside while the fillings meld together on the inside. You don’t need a fancy panini press to make this – simply pressing it down with a heavy skillet works perfectly!
Grilled Chicken Panini Ingredients
This sandwich features simple, fresh ingredients that come together to create something special. The combination of grilled zucchini, juicy tomatoes, and melted mozzarella pairs perfectly with the seasoned chicken.
- 4 slices zucchini, 1/4 inch thick
- 1/4 teaspoon kosher salt
- Fresh ground pepper, to taste
- 2 pieces grilled chicken cutlets, 2 ounces each
- 4 ounces shredded mozzarella cheese
- 4 thin slices tomato
- Chopped fresh basil
- 4 slices sourdough bread, cut 1/4 inch thick (4 oz total)
- Olive oil spray
What kind of bread is used for paninis?
I used sourdough for this panini, but ciabatta or focaccia are also excellent choices. The key is to choose a bread that’s sturdy enough to hold up to the pressing process while complementing the fillings.
Let’s Make It: Step-by-Step Instructions
This grilled chicken panini comes together quickly and easily. Follow these simple steps for a delicious result every time.
- Season zucchini with salt and pepper. Heat a grill pan over medium-high heat.
- Spray with olive oil and add the zucchini, grill on each side about 2 minutes each, until grill marks form. Set aside.
- Spray one side of each slice of bread with olive oil.
- Heat a large non-stick skillet over medium-low heat. Place 2 slices of bread oiled side down on the skillet.
- Top each piece of bread with 1 ounce of cheese, divide the zucchini on top, grilled chicken, tomato slices and basil and the remaining cheese.
- Top with the remaining bread oil side up. Use a heavy pot or skillet to press it down and cook until the bottom piece of bread is golden, about 4 to 5 minutes.
- Use a spatula to carefully flip the sandwich over. Cook until the other slice of bread is golden brown, about 3 to 4 minutes.
- Cut in half diagonally and serve with your favorite soup or side salad.
How do you make a panini without a press?
Don’t worry if you don’t have a panini press – you can still make a delicious grilled sandwich with items you already have in your kitchen.
What can I use instead of a panini press?
Here’s how to make a panini if you don’t have a panini press:
- Heat a large non-stick skillet over medium-low heat and prep your sandwiches in the skillet, topping them off with a slice of bread.
- Press them down with a heavy pot or skillet for four to five minutes until the bottom piece of bread is golden.
- Flip the sandwiches over with a spatula and cook them for a few more minutes until the other side is golden brown.
Variations and Substitutions
One of the best things about paninis is how versatile they are. Feel free to customize this recipe based on what you have on hand or your personal preferences.
Vegetarian Option
Skip the chicken if you want a meat-free sandwich. You could add extra veggies, like yellow squash, eggplant, or roasted red peppers for more substance.
Add a Sauce
If you’d like to use a sauce, try pesto, garlic mayo, or Dijon mustard to add another layer of flavor to your panini.
Bread Alternatives
Swap sourdough for ciabatta, focaccia, or another hearty, crusty bread that can stand up to the pressing process.
What to Serve with Chicken Paninis
This easy chicken panini pairs beautifully with soups and salads for a complete meal. Here are some delicious options to consider.
Soup Pairings
- Tomato Soup
- Cream of Zucchini Soup
- French Onion Soup
- Roasted Red Pepper Soup
Salad Pairings
- Simple Side Salad with Red Onions
- Peach Arugula Salad
- Mediterranean Cucumber Salad
- Italian Chopped Salad
Nutritional Information
This Grilled Chicken Panini is not only delicious but also nutritionally balanced with a good amount of protein, making it a satisfying meal option.
| Nutrient | Amount Per Serving |
| Calories | 433 kcal |
| Protein | 36 g |
| Carbohydrates | 33.5 g |
| Fat | 17.5 g |
| Saturated Fat | 10 g |
| Cholesterol | 109.5 mg |
| Sodium | 899 mg |
| Fiber | 2 g |
| Sugar | 4 g |
Pro Tips for the Perfect Panini
Follow these expert tips to ensure your Grilled Chicken Panini turns out perfectly every time.
The key to a perfect panini is getting the bread crispy while allowing enough time for the cheese to fully melt and the fillings to warm through.
- Use even heat: Make sure your pan or press is evenly heated before adding the sandwich.
- Don’t rush: Cook over medium-low heat to allow the cheese to melt completely without burning the bread.
- Press gently: Apply enough pressure to compress the sandwich, but not so much that all the fillings squeeze out.
- Slice diagonally: Cutting the sandwich diagonally not only looks more appealing but makes it easier to eat.
- Serve immediately: Paninis are best enjoyed hot off the press when the bread is crispy and the cheese is melted.
Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella
This delicious Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella highlights end-of-summer vegetables on sourdough bread. It’s a perfect lunch or light dinner option!
Ingredients
- 4 slices zucchini, 1/4 inch thick
- 1/4 teaspoon kosher salt
- Fresh ground pepper, to taste
- 2 pieces grilled chicken cutlets, 2 ounces each
- 4 ounces shredded mozzarella cheese
- 4 thin slices tomato
- Chopped fresh basil
- 4 slices sourdough bread, cut 1/4 inch thick (4 oz total)
- Olive oil spray
Instructions
- Season zucchini with salt and pepper. Heat a grill pan over medium-high heat.
- Spray with oil and add the zucchini, grill on each side about 2 minutes each, until grill marks form. Set aside.
- Spray one side of each slice of bread with olive oil.
- Heat a large non-stick skillet over medium-low heat. Place 2 slices of bread oiled side down on the skillet.
- Top each piece of bread with 1 ounce of cheese, divide the zucchini on top, grilled chicken, tomato slices and basil and the remaining cheese.
- Top with the remaining bread oil side up. Use a heavy pot or skillet to press it down and cook until the bottom piece of bread is golden, about 4 to 5 minutes.
- Use a spatula to carefully flip the sandwich over. Cook until the other slice of bread is golden brown, about 3 to 4 minutes.
- Cut in half diagonally and serve with your favorite soup or side salad.
More Tomato and Zucchini Recipes You’ll Love
If you enjoyed this Grilled Chicken Panini, you might also like these other recipes that feature fresh tomatoes and zucchini.
Summer Pasta
Try our Summer Cavatelli Pasta with Corn, Tomatoes, and Zucchini for another delicious way to use fresh summer vegetables.
Sautéed Side Dish
Our Sautéed Zucchini with Plum Tomatoes makes a perfect side dish for any meal, ready in just 15 minutes.
Zucchini Noodles
For a low-carb option, check out our Raw Spiralized Zucchini Noodles with Tomatoes and Pesto recipe.
Did you make this recipe?
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