Juicy Grilled Chicken Panini with Toom by @feelgoodfoodie

1h30

4 servings

🧄

45 ml

Toom

🌶️

10 ml

Paprika

🌿

5 ml

Oregano

🧅

5 ml

Onion powder

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🍗

680 g

Chicken breasts

🥖

8 slices

Sourdough bread

🥬

40 g

Arugula

🍅

75 g

Sundried tomatoes

🫒

15 ml

Olive oil

  1. Whisk
    • Toom garlic dip
    • paprika

    Whisk 3 tablespoons Toom garlic dip, paprika, dried oregano, onion powder, salt, and black pepper in a large bowl until the marinade is smooth.

  2. Place
    • boneless skinless chicken breast

    Place the chicken breasts on a cutting board and pound them with a meat mallet to an even 1/2-inch thickness.

  3. Add
    • boneless skinless chicken breast
    • Toom garlic dip
    • paprika

    Add all chicken breasts to the marinade and turn them until fully coated.

  4. Marinate
    • boneless skinless chicken breast

    Cover the bowl and marinate the chicken in the refrigerator for at least 60 minutes.

  5. Preheat
    • olive oil

    Preheat the outdoor grill to medium-high heat and brush the grill grates with 1 tablespoon olive oil.

  6. Grill
    • boneless skinless chicken breast

    Grill the marinated chicken for 5 to 7 minutes on the first side.

  7. Grill
    • boneless skinless chicken breast

    Turn the chicken and grill for 5 to 7 minutes more, until its thickest part reaches 165°F (74°C).

  8. Transfer
    • boneless skinless chicken breast

    Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

  9. Heat
    • Toom garlic dip
    • sourdough bread

    Heat the panini press to medium-high heat and spread additional Toom garlic dip over the outer sides of all 8 sourdough bread slices.

  10. Place
    • boneless skinless chicken breast
    • sourdough bread
    • arugula

    Place one chicken breast on each of 4 bread slices and divide the arugula and sun-dried tomatoes over the chicken.

  11. Slice
    • sourdough bread
    • Toom

    Cover each sandwich with a remaining bread slice, keeping the Toom-coated sides facing outward.

  12. Cook
    • sourdough bread
    • Toom garlic dip

    Cook the sandwiches in the panini press for 3 to 4 minutes, pressing gently until the bread is golden and crisp.

  13. Transfer
    • boneless skinless chicken breast
    • sourdough bread
    • arugula

    Transfer each sandwich to the cutting board and slice it in half before serving hot.

  14. Slice

    Slice the sandwich in half and serve.

Juicy Grilled Chicken Panini with Toom by @feelgoodfoodie

1h30

4 servings

🧄

45 ml

Toom

🌶️

10 ml

Paprika

🌿

5 ml

Oregano

🧅

5 ml

Onion powder

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🍗

680 g

Chicken breasts

🥖

8 slices

Sourdough bread

🥬

40 g

Arugula

🍅

75 g

Sundried tomatoes

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/14

    Whisk 3 tablespoons Toom garlic dip, paprika, dried oregano, onion powder, salt, and black pepper in a large bowl until the marinade is smooth.

    🧄Toom garlic dip
    🌶️paprika
    🌿dried oregano
    🧅onion powder
    🧂salt
    ⚫black pepper
    🥣large bowl
    🥄whisk

  2. Step 2/14

    Place the chicken breasts on a cutting board and pound them with a meat mallet to an even 1/2-inch thickness.

    🍗boneless skinless chicken breast
    🪵cutting board
    🔨meat mallet

  3. Step 3/14

    Add all chicken breasts to the marinade and turn them until fully coated.

    🍗boneless skinless chicken breast
    🧄Toom garlic dip
    🌶️paprika
    🌿dried oregano
    🧅onion powder
    🧂salt
    ⚫black pepper
    🥣large bowl
    🥢tongs

  4. Step 4/14

    Cover the bowl and marinate the chicken in the refrigerator for at least 60 minutes.

    🍗boneless skinless chicken breast
    🥣large bowl

  5. Step 5/14

    Preheat the outdoor grill to medium-high heat and brush the grill grates with 1 tablespoon olive oil.

    🫒olive oil
    🖌️basting brush

  6. Step 6/14

    Grill the marinated chicken for 5 to 7 minutes on the first side.

    🍗boneless skinless chicken breast
    🥢tongs

  7. Step 7/14

    Turn the chicken and grill for 5 to 7 minutes more, until its thickest part reaches 165°F (74°C).

    🍗boneless skinless chicken breast
    🥢tongs
    🌡️instant-read thermometer

  8. Step 8/14

    Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

    🍗boneless skinless chicken breast
    🥢tongs
    🪵cutting board

  9. Step 9/14

    Heat the panini press to medium-high heat and spread additional Toom garlic dip over the outer sides of all 8 sourdough bread slices.

    🧄Toom garlic dip
    🥖sourdough bread
    🔪knife

  10. Step 10/14

    Place one chicken breast on each of 4 bread slices and divide the arugula and sun-dried tomatoes over the chicken.

    🍗boneless skinless chicken breast
    🥖sourdough bread
    🥬arugula
    🍅sun-dried tomatoes
    🪵cutting board

  11. Step 11/14

    Cover each sandwich with a remaining bread slice, keeping the Toom-coated sides facing outward.

    🥖sourdough bread

  12. Step 12/14

    Cook the sandwiches in the panini press for 3 to 4 minutes, pressing gently until the bread is golden and crisp.

    🥖sourdough bread
    🧄Toom garlic dip
    🥄spatula

  13. Step 13/14

    Transfer each sandwich to the cutting board and slice it in half before serving hot.

    🍗boneless skinless chicken breast
    🥖sourdough bread
    🥬arugula
    🍅sun-dried tomatoes
    🪵cutting board
    🔪knife

  14. Step 14/14

    Slice the sandwich in half and serve.

Composition

Ingredients

Types

Spice, Seasoning, Bread, Grain, Vegetables, Leafy greens, Oil, Fat

Ingredients

Toom, Paprika, Oregano, Onion powder, Salt, Black pepper, Chicken breasts, Sourdough bread, Arugula, Sundried tomatoes, Olive oil

Notes

Toom (plus more for the bread), Chicken breasts (boneless skinless, 6-ounce each), Olive oil (remaining tablespoon, for brushing the grill grates)

Allergens

Gluten

Dietetics

Dietary regimen

High protein

Calories

680 kcal

Macro nutrients

Protein: 51g, Carbohydrates: 53g, Fat: 28g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 1190mg, Iron: 3.5mg, Calcium: 110mg, Potassium: 690mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 13mg, Vitamin K: 38mcg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

15 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large bowl, whisk, meat mallet, tongs, basting brush, instant-read thermometer, cutting board, knife, spatula

Appliances

Grill

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Picnic, Game Day, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Crispy, Toasted, Tender, Chewy

Flavors

Garlicky, Savory, Smoky, Tangy, Herby, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Do not leave out longer than 1 hour above 90°F (32°C)), fridge : 3 days (Store in an airtight container,Cool leftovers before refrigerating,Reheat chicken to 165°F (74°C),Store arugula separately when possible to prevent wilting), freezer : 2 months (Freeze cooked chicken separately from bread and arugula,Wrap chicken tightly or use a freezer-safe container,Thaw overnight in the refrigerator before reheating)