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How do I make a chicken breast panini?

Anyone have a recepi: Tell me What type of ingredients, breads, and so on: Specially how do you make the green (mustard-like) texture that goes in the panini........ I always go to California Crisp and buy paninis there, but It's kinda far from my house......But I really want to learn how to make it!! HELP:

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  1. Sourdough bread slices Meat of your choice (already grilled) Green filling?....I have no idea. Dont have that stuff on our panini's in Kansas City, Missouri. Sorry. (Basil? Possible pesto sauce?) Roasted red peppers....... cheese Any ingredient that trips your trigger. A George Foreman electric grill Cook until toasted.
  2. Lemon-Herb Chicken & Spinach Panini Recipe 1/2 lb. boneless, skinless chicken breasts 8 oz. frozen chopped spinach, prepared according to package directions and drained thoroughly 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon dried thyme 1/2 teaspoon dried parsley 1/2 teaspoon dried rosemary 1 lemon Olive oil (for brushing) 6 slices rosemary & olive oil bread - or - ciabatta Pesto spread Sundried tomatoes in olive oil, drained and julienned Parmesan cheese, shaved or shredded DIRECTIONS: Preheat panini grill to medium-high heat (375 degrees). In a small bowl, combine salt, pepper, thyme, parsley and rosemary. Press herb rub into both sides of chicken breasts. Squeeze juice from lemon over the chicken breasts. Grill chicken on the panini grill for 6-7 minutes until cooked through. Remove chicken from grill, unplug grill and clean grill thoroughly. Reheat grill to medium-high heat (375 degrees). Repeat for each sandwich: Brush a little olive oil onto the outer sides of 2 slices of bread. On one slice (oil side down), spread a thin layer of pesto. Top with enough spinach to cover the bread (ensure as much moisture as possible has been drained from the spinach). Slice chicken breasts into strips and lay 4-5 strips on top of the spinach. Scatter sundried tomatoes and sprinkle a generous amount of parmesan on top of the chicken. Close sandwich with the other slice of bread (oil side up). Grill 5-6 minutes until parmesan is melted and golden grill marks appear. Serve immediately and enjoy!
  3. this is one of my fav. panini recipes that i have tried...if you have a panini maker its even easier! Grilled Chicken Pesto Panini serves 4 4 boneless skinless chicken breasts, and pounded thin 3 tablespoons olive oil 1 tablespoon fresh minced garlic 1 tablespoon dried Italian seasoning salt and pepper 1 1/2 cups roasted red peppers (bottled or canned) 4 slices provolone cheese (sliced thick) 1/2-3/4 cup pesto sauce (bottled or homemade) 8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread) olive oil, for brushing on bread Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours (if you don't have this much time its ok...i have let it marinate for about 30 mins before and it still came out good) Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ). Season the breasts with salt and pepper. Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through. Remove from pan and place on a plate or board. Top each fillet with some of the roasted peppers and a slice of cheese. Spread BOTH sides of the bread with pesto sauce. Place chicken inside the bread and form to a sandwich. Brush both sides of the outside of bread with olive oil. Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time). Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted. Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes. Remove from pan and cut in half. enjoy! =)
  4. Ciabatta roll tomato slice provolone cheese grilled chicken breast pesto (I am thinking that this is the green stuff you're talking about) roasted red peppers Grill the chicken, cut the roll in half, and place ingredients in the roll in the order listed above. Usually, in order to make a panino you would need a panini grill, which is a grill that closes to grill both sides at once...like a George Foreman grill...if you have something like this, you will want to set the temp at a little under 200, and grill until grill marks are brown and the cheese is melted. To make pesto, you will want a blender, add basil pine nuts and Parmesan cheese, start to blend and drizzle in olive oil until it is a smooth, wet, yet slightly firm consistency.
  5. chicken Panini Ingredients 4 boneless chicken breasts, and pounded thin 6 tablespoons olive oil 1 tablespoon fresh minced garlic 1 tablespoon dried Italian seasoning salt and pepper 1 cup roasted red peppers (bottled or canned) 8 slices provolone cheese (sliced thick) 1 cup pesto sauce (bottled or homemade) 8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread) -- butteed and mayo spead olive oil, for brushing on bread 1Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours. 2Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ). 3Season the breasts with salt and pepper. 4Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through. 5Remove from pan and place on a plate or board. 6Top each fillet with some of the roasted peppers and 2 slices of cheese. 7Spread BOTH sides of the bread with pesto sauce. 8Place chicken inside the bread and form to a sandwich. 9Brush both sides of the outside of bread with olive oil. 10Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time). 11Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted. 12Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes. 13Remove from pan and cut in half === 1 focaccia bread, quartered 1/2 cup prepared basil pesto 1 cup diced cooked chicken 1/2 cup diced green bell pepper 1/4 cup diced red onion 2 cup shredded Monterey Jack cheese 4 tbsp mayo 2 tbsp butte Serves 4. Preheat a panini grill. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, cheese, mayo, butte. Top with remaining focaccia halves, forming 4 sandwiches. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted. ^^^^^^^^^^^^^^
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