This tantalizing dressing from Hidden Valley’s Farmhouse line gives this Italian Herb Grilled Chicken Panini a mouthwatering punch my kids and husband love. Then, I also drizzle a little dressing on the inside of the bread before I press the sandwich. The delicious dressing acts as a sauce and infuses the sandwich with a burst of herbs and spices that takes the sandwich up several notches. Serve this alongside a bright summer salad for a wonderfully satisfying dinner.
yields: 4 paninis
Ingredients:
- 2 cups Hidden Valley Italian with Herbs dressing, divided
- 4 boneless skinless chicken breasts
- 8 thin slices provolone
- 4 large strips roasted red pepper
- 1 large loaf ciabatta, cut into four even sized pieces and sliced in half horizontally
Preparation:
Step 1: Place the chicken in a large baking dish in one even layer. Pour in enough dressing to coat both sides of the chicken. Cover the dish and allow it to marinate for one hour or more in the refrigerator.
Step 2: Light the grill to medium flame and grill the chicken until it is just cooked through. Remove it from the grill and allow it to cool. Slice the chicken into strips and set aside.
Step 3: Place four bottom pieces of the ciabatta on a platter and assemble the sandwiches as follows: 1 drizzle of Hidden Valley Italian with Herbs dressing, 1 layer of Hidden Valley Italian with Herbs grilled chicken strips, 2 thin slices provolone, 1 large strip roasted red pepper.
Step 4: Heat a sandwich press and cook the sandwich according to machine directions until the bread is toasted and the cheese is melted. Alternatively, heat a grill pan on the stove and add a tiny bit of melted butter. Place the sandwich in the pan and press down with a heavy weight or special handheld grill pan press. Allow to cook until the bread is toasted and cheese is melted. Slice and serve.
*This post was sponsored by Hidden Valley.
