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Garlic Bread Dinner Rolls Recipe

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This Chicken Pesto Panini recipe combines tender, golden chicken cutlets with fresh pesto, ripe tomatoes, creamy mozzarella, and fragrant basil, all pressed between slices of crispy sourdough bread. Perfect for a quick, satisfying lunch or dinner, this sandwich can be made easily using a panini press or a skilful stovetop alternative.

Ingredients

For the Chicken

  • 1 tablespoon olive oil
  • 4 (4-ounce) chicken cutlets, pounded to ¼-inch thick
  • Salt and pepper, to taste

For the Sandwich

  • ½ cup pesto
  • 8 slices sourdough bread
  • 2 ripe tomatoes, sliced into ¼-inch slices
  • 8 ounces fresh mozzarella, sliced into ¼-inch slices
  • 12-16 fresh basil leaves (optional)

Instructions

  1. Cook the Chicken: Heat olive oil in a large heavy pan over medium heat. Season the chicken cutlets on both sides with salt and pepper. Place them in the preheated pan and cook for 3-4 minutes until golden brown on the bottom. Flip the cutlets and cook for an additional 2-3 minutes, or until they reach an internal temperature of 165° F. Remove from the pan and keep warm.
  2. Assemble the Sandwiches: Spread about 1 tablespoon of pesto on one side of each slice of bread. On 4 slices, layer 2 tomato slices, 1 cooked chicken cutlet, 2 mozzarella slices, and 3-4 fresh basil leaves (if using). Top each with the remaining bread slices, pesto side down.
  3. Prepare for Cooking: Heat a panini press or a large heavy skillet or grill pan over medium heat. Brush the surface with olive oil. If using a pan instead of a panini press, place a second heavy skillet weighted with cans on top to press the sandwiches; flip halfway through cooking.
  4. Cook the Panini: Place two sandwiches on the panini press or skillet and cook for about 5 minutes until the bread is crispy and the sandwiches are warmed through. Flip if necessary when using the skillet method. Repeat with the remaining sandwiches.
  5. Serve: Remove sandwiches from the heat and serve hot, enjoying the melty mozzarella and fresh basil with the flavorful pesto chicken.

Notes

  • If you don’t have a panini press, use two heavy skillets or a grill pan to mimic pressing the sandwiches.
  • You can substitute sourdough bread for ciabatta or focaccia for extra texture.
  • For a spicy kick, add a few chili flakes to the pesto or sliced jalapeños to the sandwich.
  • Leftover chicken can be cooked ahead and refrigerated to save time.
  • Make sure chicken is cooked to 165° F internally for safety.

Find it online: https://recipeplenty.com/garlic-bread-dinner-rolls-recipe/