Mediterranean Chicken Panini

Another time, use the subtly seasoned Dried Tomato-Pepper Spread to spiff up a cold turkey sandwich.

Prep Time:
25 mins
Additional Time:
10 mins
Total Time:
35 mins
4 servings


  • Olive oil nonstick cooking spray

  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)

  • cup dried tomatoes (not oil-packed)

  • 3 tablespoons boiling water

  • cup drained bottled roasted red sweet peppers

  • 4 teaspoons balsamic vinegar

  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

  • 1 large clove garlic, minced

  • teaspoon ground black pepper

  • 4 miniature squares whole wheat bagel bread or multigrain ciabatta rolls, split

  • 1 small zucchini


  1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.

  2. In a small bowl, combine dried tomatoes and boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a small food processor (if you have a larger food processor, you will need to stop and scrape down sides occasionally). Add roasted red sweet peppers, balsamic vinegar, oregano, large clove garlic, and ground black pepper. Cover and process until smooth.

  3. Spread the Dried Tomato-Pepper Spread on cut sides of bagel bread squares. Place chicken on bottoms of the bread squares. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bagel square tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.

  4. Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet; it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)

Nutrition Facts (per serving)

216 Calories
3g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 panini
Calories 216
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 19g 39%
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 36mg 12%
Vitamin A 160IU 3%
Vitamin C 46mg 51%
Folate 17mcg 4%
Sodium 293mg 13%
Calcium 60mg 5%
Iron 2mg 12%
Magnesium 34mg 8%
Potassium 528mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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