Chicken & Sun-Dried Tomato Panini

Name: Chicken & Sun-Dried Tomato Panini with Zucchini, Mozzarella, Pesto Mayo & Roasted Potato Wedges
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz Potato; 2 unit Ciabatta; 1 Zucchini; 1 Lemon; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 4 tbsp Pesto; 4 tbsp Mayonnaise; 1 1/2 oz Tomato; 10 oz Chicken Cutlets; 1 tsp Garlic Powder; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Zucchini, Mozzarella, Pesto Mayo & Roasted Potato Wedges

By Recipe0 System

Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and a lemony pesto spread are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 unit Ciabatta
1 Zucchini
1 Lemon
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
4 tbsp Pesto
4 tbsp Mayonnaise
1 1/2 oz Tomato
10 oz Chicken Cutlets
1 tsp Garlic Powder
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.)

Roast on top rack until browned and tender, 20-25 minutes.
2

While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Quarter lemon. Halve ciabattas. Finely chop sun-dried tomatoes.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
3

Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (be sure to measure; we sent more), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining Italian Seasoning as you like.)

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for chicken here.
4

Meanwhile, in a small bowl, combine mayonnaise, pesto, and a squeeze of lemon juice (a big squeeze for 4 servings). Season with salt and pepper.
5

Spread a layer of pesto mayo onto cut sides of ciabattas.

Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)

Slice chicken crosswise. Add to ciabattas along with mozzarella.
6

Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread browns too quickly.

Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal.

Divide panini between plates and serve with potato wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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