Chicken Pepper Panini

Take your sandwich game to the next level with this irresistible Chicken Pepper Panini, a perfect harmony of smoky roasted bell peppers, tender herb-seasoned chicken, and gooey melted mozzarella cheese pressed between crisp, golden-buttered sourdough. The magic lies in the zesty spread—a creamy blend of mayonnaise, Dijon mustard, and Italian seasoning—that adds a tangy flair to every bite. Cooked to perfection in a panini press or grill pan, this panini promises a symphony of textures and flavors that make it a satisfying lunch or quick weeknight dinner. Ready in just 30 minutes, this easy homemade delight combines gourmet quality with everyday simplicity.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 piece Boneless, skinless chicken breast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 tablespoon Olive oil
• 1 piece Red bell pepper
• 1 piece Green bell pepper
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Italian seasoning
• 4 pieces Sourdough bread slices
• 2 pieces Mozzarella cheese slices
• 1 tablespoon Butter

Directions

Step 1

Season the chicken breast with salt, black pepper, and garlic powder on both sides.

Step 2

Heat olive oil in a skillet over medium heat. Cook the chicken breast for 4-5 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for 5 minutes before slicing thinly.

Step 3

While the chicken is cooking, roast the red and green bell peppers. Place them directly over a gas flame or under a broiler, turning until all sides are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the charred skin, remove seeds, and slice the peppers into strips.

Step 4

In a small bowl, mix mayonnaise, Dijon mustard, and Italian seasoning to make the zesty spread.

Step 5

Spread the mayo mixture evenly on one side of each slice of sourdough bread.

Step 6

Assemble the panini by layering roasted pepper strips, sliced chicken, and a slice of mozzarella cheese onto two of the bread slices. Top with the remaining slices of bread, spread-side down.

Step 7

Heat a panini press or a grill pan over medium heat. Lightly butter the outer sides of the bread on both sandwiches.

Step 8

Place the sandwiches in the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. If using a grill pan, press down with a heavy lid or spatula to mimic panini press pressure.

Step 9

Remove the paninis from the heat, let them cool for a minute, then slice in half and serve warm.

Nutrition Facts

Serving size	(710.2g)

Amount per serving	% Daily Value*
Calories	1369.9

Total Fat 69.9g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 1.8g
Cholesterol 254.8mg	0%
Sodium 2625.6mg	0%
Total Carbohydrate 96.9g	0%
Dietary Fiber 9.5g	0%
Total Sugars 13.7g
Protein 82.3g	0%

Vitamin D 10.9IU	0%
Calcium 500.3mg	0%
Iron 7.0mg	0%
Potassium 1244.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 24.5%

Carbs: 28.8%