My husband and I love to grill. As soon as the weather becomes warm enough, we’re outside grilling just about every dinner. Not only does food just taste better grilled, but it’s healthier too. Unfortunately, the weather in northern Minnesota isn’t always ideal for outdoor grilling. I always thought having an electric grill would be great for those days that I don’t want to stand outside and freeze while cooking dinner. I was really excited to have the opportunity to try a George Foreman Removable-Plate Grill. Now I get to share my recipe with you!
This is a quick and easy recipe for chicken pesto paninis on the George Foreman grill. Perfect for whipping up a quick and easy lunch.
Chicken Pesto Paninis:
(makes 4 sandwiches)
2 large boneless skinless chicken breasts
1/2 cup balsamic vinaigrette
8 slices Italian bread
1/2 cup pre-made pesto
8 slices provolone cheese
I marinated the chicken breasts in the balsamic vinaigrette for 4 hours and grilled them on the George Foreman grill. (I used 2 small breasts and a large breast because that’s what I had.) There’s no heat adjustment on the grill, so no need to worry about whether the grill is too hot or not hot enough.
After the chicken had cooled, I sliced it very thin. I spread about a tablespoon of pre-made pesto on each piece of Italian bread and layered the chicken on top of 4 of the slices. I added 2 slices of provolone cheese to each sandwich and topped with another piece of pesto-laden bread. Next I popped the sandwiches on the grill. (I did remove the plates and clean them after grilling the chicken.) No need to even butter the bread or spray the grill with cooking spray because of the grill’s non-stick coating!
It took about 5 minutes on the grill and the bread was toasted to perfection.
Served with a simple side dish, these easy delicious sandwiches became dinner! They were a huge hit with my family, and even better, the easy to remove grill plates made clean-up a breeze!
Print Chicken Pesto Panini Recipe
Chicken Pesto Paninis
- 2 large boneless skinless chicken breasts
- 1/2 cup balsamic vinaigrette
- 8 slices Italian bread
- 1/2 cup pre-made pesto
- 8 slices provolone cheese
- Marinate the chicken breasts in the balsamic vinaigrette for 4 hours.
- Grill chicken breasts on the George Foreman grill until no longer pink inside.
- After the chicken cools slice it very thin.
- Spread about a tablespoon of pre-made pesto on each piece of Italian bread and layer the chicken on top of 4 of the slices.
- Add 2 slices of provolone cheese to each sandwich and top with another piece of pesto-laden bread.
- Next pop the sandwiches on the grill. (remove the plates and clean them after grilling the chicken.) No need to even butter the bread or spray the grill with cooking spray because of the grill's non-stick coating! It took about 5 minutes on the grill and the bread was toasted to perfection.
Contributing Writer at Minnesota Mama’s Must Haves
Kristy is a wife and mom to three kids ages six, two, and one. She enjoys cooking, baking, being outdoors, and spending time with her kids and husband. She is an Accountant currently staying home with her three kids and lives in Minnesota.
*This is part of the George Foreman Grill: Show Us Your Grill Skill Recipe Contest. Grill was provided to facilitate submission and this recipe is eligible to win a prize if chosen as the winner. No compensation for this post was received.