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Grilled Chicken and Roasted Red Pepper Panini

It’s no secret that I adore The Pioneer Woman. Although most of her recipes are pretty unhealthy, every once in awhile I stumble across something that looks too good to pass up. When I came across The Pioneer Woman’s Grilled Chicken and Roasted Red Pepper Panini, I knew I had to attempt it, after all, what better way to eat a sandwich than having it toasted to perfection on my Foreman?

The picture that made me drool, courtesy of The Pioneer Woman.

source

All I have to say about this sandwich is, INCREDIBLE. I love me a good panini and this one takes the cake!  The combination of sundried tomatoes and basil pesto is phenomenal and yes, the addition of mayonnaise and cheese is necessary. Remember, it’s all about balance. :)

Feel free to make this sandwich with or without chicken though! I tried the panini both ways and decided I preferred the sandwich sans chicken! So all you vegetarians out there can give it a whirl too! Just add more roasted red pepper! Heaven.

Photos courtesy of The Pioneer Woman, my own shots just didn't do this sandwich justice!


Grilled Chicken and Roasted Red Pepper Panini

adapted from The Pioneer Woman

Serves 2

  • 1 small, whole Boneless, Skinless Chicken Breast (preferably free range)
  • 4 whole Sundried Tomatoes, Packed In Oil
  • 1.5 Tablespoons Prepared Organic Basil Pest0
  • 1/2 Tablespoon Extra Virgin Olive Oil
  • 1/2 Tablespoon Lemon Juice
  • 1/4 teaspoons Sea Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil Mayonnaise
  • Strips of Organic Roasted Red Peppers (added as you like)
  • 2-3 whole Slices Provolone Or Mozzarella Cheese (I used organic Monteray Jack cheese)
  • 4 slices Good Whole Grain Sandwich Bread
  • brush outer sides of bread with a little olive oil

Directions:

In a blender, mix sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a glass storage container (if using chicken) and place your chicken breast in the bowl, tossing to coat. Place lid over container and let marinate for a few hours or let sit overnight. Add 2 T of mayonnaise to the other half of the mixture and set in the fridge until needed.

Once the chicken has marinated, grill or cook until done, slice in to strips.

Prepare the sandwich: Spread the mayonnaise mixture on one side of the bread, add chicken strips, roasted red peppers, cheese, and other half of bread. Brush the outer sides of the bread with a teensy bit of olive oil, and place in warmed panini press or George Foreman grill. Toast until crispy and enjoy!

Photo courtesy of the pioneer woman. Makes you swoon, no?

QUESTION: Are you going to try this?

Have you entered my contest to win a CamelBak Groove?? If not, you have all week!! Go HERE!

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April 18th, 2011 | Category: Uncategorized

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