Grilled Chicken & Roasted Pepper Panini
To switch it up, you can substitute different cheeses for the mozzarella in this grilled chicken panini recipe. Photo courtesy J.M. Smucker Company.



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April 2009

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Grilled Chicken & Roasted Pepper Panini


This panini recipe was a finalist in the 2009 Crisco Grilling Hall Of Fame Contest. You can read more about the contest on Page 1 of this recipe series. This is Page 5 of a 15-page article. Click on the black links below to view the other recipes.

Recipe Index



Grilled Chicken & Roasted Pepper Panini

No one will say “no” to a sandwich of grilled chicken covered with melted mozzarella, accented with roasted red peppers and some Caesar dressing. Whole wheat bread is a healthier choice (learn more about whole grains). Serves 4.


  • 4 (4-ounce each) boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning, divided
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon fresh ground pepper
  • No-stick cooking spray
  • 8 slices whole wheat bread
  • 1/2 cup bottled Caesar dressing
  • One 7-ounce jar roasted red peppers, drained, patted dry and divided
    into 4 equal portions
  • One 8-ounce package of sliced mozzarella cheese


  1. With a meat mallet, pound chicken breasts to an even ½-inch thickness. Sprinkle breasts with 1 tablespoon olive oil and half of the Italian seasoning. Sprinkle garlic salt and pepper to taste. Rub lightly to evenly distribute olive oil and seasonings. Turn chicken, and top with remaining olive oil and seasonings, rubbing lightly.
  2. Spray cold gas grill with no-stick cooking spray. Heat grill to medium-high. Cook chicken breasts for about 8-10 minutes, turning once, until no longer pink inside. Remove chicken, cover with foil and keep warm.
  3. Lower heat on grill to medium-low. Spray one side of whole wheat bread slices with no-stick cooking spray. Place half of the bread slices (4) on grill, sprayed side down. Using a pastry brush, lightly apply a coating of Caesar dressing to the tops of bread slices. Top each with a chicken breast, 1 portion of roasted red pepper and ¼ of the mozzarella slices.
  4. Brush unsprayed side of remaining bread slices with Caesar dressing. Place bread, dressing side down, on top of each sandwich. Turn and grill for another 2-3 minutes, or until cheese is melted.
  5. Remove paninis to plates; flatten with sight pressure using a spatula. Slice into halves and serve.


Go To Page 6: Grilled Greek Feast

Go To Recipe Index Above


Recipe copyright 2009 J.M. Smucker Company. All rights reserved. Other material