Gluten-Free Grilled Chicken Panini
Elevate your sandwich game with this Gluten-Free Grilled Chicken Panini, a flavorful and satisfying meal that's both hearty and gluten-free! Juicy, perfectly seasoned grilled chicken is layered with creamy provolone cheese, fresh spinach, and tangy sun-dried tomatoes, all brought together with a tantalizing basil pesto spread and drizzles of balsamic glaze. Sandwiched between slices of golden-toasted gluten-free bread, this panini delivers a delicious medley of textures and flavors in every bite. Whether you're using a panini press or simply a skillet, this easy-to-follow recipe ensures melty perfection in just 35 minutes, making it the ultimate lunch or light dinner option. Perfect for those seeking gluten-free alternatives without sacrificing taste, this panini is bound to become a new favorite in your rotation.
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Ingredients
- 4 slices gluten-free bread
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 slices provolone cheese
- 1 cup fresh spinach leaves
- 0.5 cup sun-dried tomatoes in oil, drained and sliced
- 4 tablespoons basil pesto
- 2 tablespoons balsamic glaze
Directions
Step 1
Preheat a grill or grill pan over medium-high heat.
Step 2
Pound the chicken breasts to an even thickness for uniform cooking.
Step 3
In a small bowl, mix olive oil, salt, black pepper, and garlic powder.
Step 4
Brush the chicken breasts with the seasoned olive oil mixture.
Step 5
Grill the chicken breasts for 5-6 minutes per side, or until fully cooked and no longer pink inside. Remove from grill and let rest for a few minutes.
Step 6
Slice the grilled chicken into thin strips.
Step 7
Spread 1 tablespoon of basil pesto on one side of each slice of gluten-free bread.
Step 8
Layer the following on two slices of bread (pesto side up): sliced chicken, provolone cheese, fresh spinach leaves, and sun-dried tomatoes.
Step 9
Drizzle the balsamic glaze over the top, then close each sandwich with the remaining bread slices, pesto side down.
Step 10
Preheat a panini press or heat a skillet over medium heat. If using a skillet, press the sandwiches down with a heavy pan or spatula.
Step 11
Cook the sandwiches for about 3-5 minutes, or until the bread is golden brown and the cheese is melted.
Step 12
Remove from heat, slice each sandwich in half, and serve warm.
Nutrition Facts
| Serving size | (847.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2505.6 |
| Total Fat 154.7g | 0% |
| Saturated Fat 41.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 390.2mg | 0% |
| Sodium 5597.1mg | 0% |
| Total Carbohydrate 123.8g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 43.5g | |
| Protein 160.4g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 1311.2mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3243.0mg | 0% |
Source of Calories