By Codi Ferguson
Preheat your grill pan or skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the grill pan, then place the chicken breasts onto the pan. Cook for about 6-7 minutes on each side until the chicken is fully cooked and has nice grill marks.
While the chicken is cooking, slice the ciabatta rolls in half horizontally. Drizzle the cut sides with a little olive oil.
Slice the large tomato into four thick slices.
Once the chicken is cooked, let it rest for a few minutes, then slice each breast into thinner pieces to fit the ciabatta rolls.
Spread 1 tablespoon of pesto on the bottom half of each ciabatta roll.
Place the sliced chicken on top of the pesto, followed by 2 slices of fresh mozzarella and 2 slices of tomato for each roll. Add 4 fresh basil leaves on top.
Cover each sandwich with the top halves of the ciabatta rolls.
Place the sandwiches back on the grill pan and press down gently with a spatula. Grill each side for about 2-3 minutes, or until the cheese melts and the bread is crispy.
In a large bowl, toss the mixed salad greens with the lemon or balsamic vinaigrette. Season with salt and pepper to taste.
Serve the grilled paninis hot with a side of mixed green salad.
How did this recipe turn out? Let others know!
to rate this recipe
This Lunch Dinner Italian Sandwich Salad recipe is ready in 35 minutes and features Boneless skinless chicken breasts, Ciabatta rolls, Fresh mozzarella and other delicious ingredients. Contains 650 calories total.
Preheat your grill pan or skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the grill pan, then place the chicken breasts onto the pan. Cook for about 6-7 minutes on each side until the chicken is fully cooked and has nice grill marks.
While the chicken is cooking, slice the ciabatta rolls in half horizontally. Drizzle the cut sides with a little olive oil.
Slice the large tomato into four thick slices.
Once the chicken is cooked, let it rest for a few minutes, then slice each breast into thinner pieces to fit the ciabatta rolls.
Spread 1 tablespoon of pesto on the bottom half of each ciabatta roll.
Place the sliced chicken on top of the pesto, followed by 2 slices of fresh mozzarella and 2 slices of tomato for each roll. Add 4 fresh basil leaves on top.
Cover each sandwich with the top halves of the ciabatta rolls.
Place the sandwiches back on the grill pan and press down gently with a spatula. Grill each side for about 2-3 minutes, or until the cheese melts and the bread is crispy.
In a large bowl, toss the mixed salad greens with the lemon or balsamic vinaigrette. Season with salt and pepper to taste.
Serve the grilled paninis hot with a side of mixed green salad.
Calories per Serving: 650
Your Rating:
