Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella

About This Recipe

This delicious Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella highlights end-of-summer vegetables on sour dough bread.

Ingredients

• 4 slices zucchini (1/4 inch thick)
• 1/4 teaspoon kosher salt
• fresh ground pepper (to taste)
• 2 pieces grilled chicken cutlets (2 ounces each)
• 4 ounces shredded mozzarella cheese
• 4 thin slices tomato
• chopped fresh basil
• 4 slices sour dough bread (cut 1/4 inch thick (4 oz total))
• olive oil spray

Instructions

1. Season zucchini with salt and pepper. Heat a grill pan over medium-high heat.
2. Spray with oil and add the zucchini, grill on each side about 2 minutes each, until grill marks form. Set aside.
3. Spray one side of each slice of bread.
4. Heat a large non-stick skillet over medium-low heat. Place 2 slices of bread oiled side down on the skillet.
5. Top each piece of bread with 1 ounce of cheese, divide the zucchini on top, grilled chicken, tomato slices and basil and the remaining cheese.
6. Top with the remaining bread oil side up. Use a heavy pot or skillet to press it down and cook until the bottom piece of bread is golden, about 4 to 5 minutes.
7. Use a spatula to carefully flip the sandwich over. Cook until the other slice of bread is golden brown, about 3 to 4 minutes.
8. Cut in half diagonally and serve with your favorite soup.