Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella

Name: Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 4 slices zucchini (1/4 inch thick); 1/4 teaspoon kosher salt; fresh ground pepper (to taste); 2 pieces grilled chicken cutlets (2 ounces each); 4 ounces shredded mozzarella cheese; 4 thin slices tomato; chopped fresh basil; 4 slices sour dough bread (cut 1/4 inch thick (4 oz total)); olive oil spray

This delicious Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella highlights end-of-summer vegetables on sour dough bread.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella

Foto: Skinnytaste

Ingredients

2 servings

4 slices zucchini (1/4 inch thick)
1/4 teaspoon kosher salt
fresh ground pepper (to taste)
2 pieces grilled chicken cutlets (2 ounces each)
4 ounces shredded mozzarella cheese
4 thin slices tomato
chopped fresh basil
4 slices sour dough bread (cut 1/4 inch thick (4 oz total))
olive oil spray

Steps

Season zucchini with salt and pepper. Heat a grill pan over medium-high heat.
Spray with oil and add the zucchini, grill on each side about 2 minutes each, until grill marks form. Set aside.
Spray one side of each slice of bread.
Heat a large non-stick skillet over medium-low heat. Place 2 slices of bread oiled side down on the skillet.
Top each piece of bread with 1 ounce of cheese, divide the zucchini on top, grilled chicken, tomato slices and basil and the remaining cheese.
Top with the remaining bread oil side up. Use a heavy pot or skillet to press it down and cook until the bottom piece of bread is golden, about 4 to 5 minutes.
Use a spatula to carefully flip the sandwich over. Cook until the other slice of bread is golden brown, about 3 to 4 minutes.
Cut in half diagonally and serve with your favorite soup.