Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella
Savor the flavors of late summer with this mouthwatering Grilled Chicken Panini, featuring fresh zucchini, juicy tomatoes, and creamy mozzarella, all nestled between slices of hearty sourdough bread.
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Ingredients
- 4 slices zucchini
- 1/4 teaspoon kosher salt
- 4 thin slices tomato
- chopped fresh basil
- 4 slices sour dough bread
- olive oil spray
- fresh ground pepper
- 2 pieces grilled chicken cutlets
- 4 ounces shredded mozzarella cheese
Instructions
- 1
Sprinkle salt and pepper over the zucchini slices. Preheat a grill pan on medium-high heat.
- 2
Lightly coat the pan with cooking oil and add the zucchini. Grill for approximately 2 minutes on each side, or until you see nice grill marks. Remove from heat and set aside.
- 3
Apply cooking spray to one side of each bread slice.
- 4
Heat a large non-stick frying pan over medium-low heat. Place two slices of bread in the skillet, ensuring the oiled sides are facing down.
- 5
On each slice of bread, layer 1 ounce of mozzarella cheese, followed by the zucchini, pieces of grilled chicken, tomato slices, fresh basil, and then another ounce of cheese on top.
- 6
Place the remaining slices of bread on top, with the oiled side facing up. Use a heavy pot or another skillet to press down on the sandwich, cooking until the bottom is golden brown, which should take about 4 to 5 minutes.
- 7
Gently use a spatula to flip the sandwich over. Cook until the second slice of bread turns golden brown, about 3 to 4 minutes.
- 8
Slice the sandwich diagonally in half and serve it alongside your preferred soup.