Sunday Sammy: Grilled Basalmic Chicken Panini

A plate with a messy but yummy chicken paniniIt seems that I’m on a panini kick this weekend. I made another one today — well, I made two: one for myself and one for my hubby. Here’s what I did…


  • 2 boneless skinless chicken breasts, cut into half thickness (or just pound it out as though you were making a shniztel)
  • 1/2 bottle Kraft balsamic vinaigrette dressing
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 tsp garlic powder
  • pinch of salt
  • pinch of pepper
  • 1 package fresh mushrooms, sliced
  • 1/2 medium bell pepper, sliced
  • 1/4 C sliced onion
  • 4 Tbsp favourite barbecue sauce – divided into 1 Tbsp and 3 Tbsp
  • 2-3 Tbsp mayo
  • 1 package favourite melting cheese – I used light havarti
  • 2 leaves lettuce, shredded
  • 3 long rolls
  • olive oil mixed with herbs of  your choosing
  • parmesan cheese (just a sprinkling)


  1. In a ziplock bag or in a bowl covered with cling wrap, marinade your chicken slices in he balsamic vinaigrette for at least 1 hour in the fridge.
  2. When ready to make the sandwiches, preheat your indoor grill to 360F. Set a grill pan on the stove on medium heat.
  3. On the grill pan, lightly char the bell pepper and onion slices.
  4. On medium heat, saute the mushroom slices in the butter and olive oil. Season lightly with garlic powder, salt and  pepper.
  5. Once the veggies and mushrooms are done, set aside. Place the peppers and mushrooms into a bowl and toss with 1 Tbsp barbecue sauce. Set aside.
  6. On the same grill pan as the peppers and onions were cooked upon, grill up the chicken which had been marinading in the fridge. This should only take a few minutes on each side to cook all the way through and get really nice grill marks.
  7. Remove the chicken from the pan and cut into strips.
  8. Begin to assemble the sandwiches. Spread some barbecue sauce on the inside of the bun lid. Spread some mayo on the inside of the bun bottom. Layer onto the lid: cheese, peppers and onions, more cheese, mushrooms, chicken, more cheese and shredded lettuce. Top it with the bun bottom.
  9. Lightly brush the bun bottom with  the olive oil-herb mixture, then carefully set onto the grill, bottom side down. Lightly brush the same mixture  on the top now. Close the grill and cook for 3-5 minutes, or until the sandwich is nice and flat, crispy on top and  has golden grill marks on it.
  10. Remove from grill, give a really really gentle brushing of olive oil on top of the bun lid and sprinkle parmesan cheese on top — just a light dusting! Cut on the bias and serve warm.

This is very similar to the Friday sandwich I made yesterday, but with a few mote ingredients.

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