Chicken Panini
Grilled chicken, provolone, sun dried tomatoes, and pesto aioli.
Nutrition Facts
* The % Daily Value (DV) 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.
Panini Kabob Grill
Panini, as a concept, originated in Italy. The modern panini, however, is often attributed to Italian American influence, becoming popular in the United States in the 1980s. The combination of Italian ingredients like pesto, sun-dried tomatoes, and provolone with the American adaptation of grilled sandwiches created the panini variations enjoyed today.
The Panini, especially with variations like this, represents a fusion of Italian culinary tradition and modern American tastes. It's a popular lunchtime and casual dining option.
Casual Dining Staple
Panini are often found in cafes, delis, and casual restaurants, enjoyed as a quick and satisfying meal.
Customization
The Panini is easily customizable, allowing for various fillings and flavor combinations to suit individual preferences.
This panini offers a savory and slightly sweet flavor profile, balanced with herby notes and creamy texture.
The grilled chicken provides a lean protein base with a smoky, savory taste. Provolone cheese contributes a mild, slightly tangy flavor and a creamy, melty texture. Sun-dried tomatoes offer intense sweetness and a chewy texture, adding a concentrated tomato flavor. Pesto aioli introduces a garlicky, herby, and creamy element that ties all the flavors together. The bread provides a crunchy and toasted exterior.
Bread Choice
Select a sturdy bread like ciabatta, focaccia, or a crusty sourdough that can withstand grilling and hold the fillings well.
Proper Grilling
Use a panini press or grill pan to achieve even grilling and distinct grill marks. Press firmly but gently to avoid squashing the fillings.
Pesto Aioli Consistency
Adjust the ratio of pesto to mayonnaise in the aioli to achieve the desired flavor intensity and creamy texture.
Sun Dried Tomatoes
If using oil-packed sun dried tomatoes, drain them well before adding to the panini to avoid excessive oiliness. Pat dry for better adhesion.
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