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honey mustard chicken panini

(3 ratings)
DOUGHMOM avatar
Recipe by
Lindsay Dougherty
@DOUGHMOM
MAPLE SHADE, NJ

When one of the local cafes discontinued my favorite sandwich, I decided to make my own version at home. This is perfect for those hot summer nights. We cook everything on the grill and serve it with a big salad on the side. Yummy and healthy too!

(3 ratings)
yield 4 -8 people
prep time 20 Min
cook time 20 Min

Ingredients For honey mustard chicken panini

  • 1 pkg
    thin chicken breast cutlets (4-5 pieces)
  • 1 c
    italian dressing
  • 2 Tbsp
    dijon or spicy brown mustard
  • 1
    loaf of italian bread (i use whole wheat)
  • 1/2 c
    honey mustard
  • 8 slice
    fresh mozzarella cheese
  • 2 c
    spring lettuce mix
  • 2 lg
    tomatoes, sliced thin
  • 1/4 c
    olive oil, extra virgin

How To Make honey mustard chicken panini

  • 1
    In a large freezer bag, combine chicken breasts, Italian dressing and dijon or brown mustard. Let marinate in fridge for 30 minutes to a hour.
  • 2
    Grill chicken over low heat about 4-5 minutes on each side, or until there are grill marks and chicken is white in the center.
  • 3
    While chicken is grilling, slice the Italian bread into two long pieces. Spread honey mustard liberally over each side.
  • 4
    Once chicken is cooked, begin assembling the sandwiches. Layer sliced mozzarella, then chicken breasts, then tomatoes and lettuce.
  • 5
    Place top of the bread on the sandwich and brush olive oil over the outside, both top and bottom.
  • 6
    Put sandwich on the grill and cover with aluminum foil. Place a large baking pan pan or skillet over the foil and press down to create the flat panini.
  • 7
    Once grill marks begin to appear, about 5-6 minutes, gently flip the sandwich over. Place the foil and pan/skillet over the top and grill for another 5-6 minutes.
  • 8
    Once the bread starts to become crispy and the cheese is melted, remove sandwich from grill and let cool for about 5 minutes.
  • 9
    Cut sandwich into thick slices (about 6-8 per loaf). Serve with your favorite salad.
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