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Tuscan Sun Chicken Panini

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  • Chicken tenders, marinated in sun-dried tomato dressing
  • Fresh sourdough bread, preferably homemade
  • Pecorino Romano cheese, finely grated
  • Pesto, homemade or store-bought
  • Prosciutto, thinly sliced
  • Roasted red peppers, sliced
  • Balsamic glaze
  • Fresh mozzarella cheese, sliced
  • Calabrian chilies, sautéed until soft
  • Olive oil for brushing


  1. Prepare the Chicken: Grill the sun-dried tomato marinated chicken tenders over a wood fire for that authentic smoky flavor until fully cooked and slightly charred. Let them rest before slicing.
  2. Bread Preparation: Slice the sourdough bread and sprinkle one side of each slice with grated Pecorino Romano cheese. Press the cheese into the bread to adhere.
  3. Pesto Spread: Spread a generous layer of pesto on the inside of each slice of bread.
  4. Assemble the Panini: On the pesto-layered side of one slice of bread, place the crispy prosciutto, followed by roasted red peppers, grilled chicken tenders, a drizzle of balsamic glaze, sautéed Calabrian chilies, and slices of fresh mozzarella.
  5. Grill the Panini: Heat a panini press or a grill pan over medium heat. If using a grill pan, brush the outer sides of the sandwich with olive oil. Place the sandwich in the press or on the grill pan, and cook until the bread is toasted to a golden brown and the cheese has melted.
  6. Serve: Slice the panini in half, revealing the melty cheese and layers of flavor. Serve hot, perhaps with a side salad or some seasoned potato wedges.
  • Author: Lucas Krammes
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