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Tuesday, February 3, 2015

Grilled Chicken, Artichoke & Roasted Red Pepper Panini

 So I finally bought a Panini maker and I don't know how I have survived without one this far!  This was super easy and had my dinner guests begging for the recipe.  I found this recipe on (my new favorite recipe site!).   I changed a few minor things but I'm pretty sure you can't go wrong with this recipe.  This recipe makes 4 paninis. 

3 medium-large chicken breasts, grilled & seasoned to your liking (we used italian seasoning & cooked on stovetop)
1 medium sized jar of marinated artichoke hearts (VERY WELL DRAINED & patted with paper towels - I let ours sit for about 2 hours in between paper towels)
1 medium sized jar of roasted red peppers (VERY WELL DRAINED & patted with paper towels - I let our sits for about 2 hours in between paper towels)
4 slices Swiss Cheese
4 Chiabatta rolls sliced lengthwise (or bread of your choice)
Basil Garlic Mayonnaise (recipe below - BEST THING EVER)
1 TBS Extra Virgin Olive Oil

1.  Time to make the Basil Garlic Mayonnaise!  Combine all these ingredients in a small bowl:
2 TBS dried basil
1 teaspoon minced garlic
1/8 teaspoon cayenne
3/4 cup mayonnaise
 Taste test and add to your liking.   Let sit in fridge for at least 30 minutes before using.  

2.  Meanwhile, thinly slice your chicken breasts.  Season & cook thoroughly.  Set aside.

3.   Heat panini maker to med-high heat.  Coat panini maker according to their instructions.  Mine calls for a slight layer of oil before cooking.

4.   Lightly brush a thin layer of EVOO on OUTSIDES of each roll (to help them crisp). 

4.  Coat the INSIDE of the bread (both sides) with the basil garlic mayo.  Then add a few pieces of chicken, artichoke hearts, roasted red peppers and a slice of Swiss cheese.  Top with the other half of the roll.  

5.  Cook until you see the groove marks and your cheese is melted.   Ours took about 5-6 minutes with the lid closed. 

Enjoy!  :)

*recipe adapted from
*picture courtesty of