Tested till perfect Barbecue Chicken Panini

Barbecue Chicken Panini

Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 3 cups 3cupssliced mushrooms
  • 3 tbsp 3tbsplight mayonnaise
  • 1 tbsp 1tbsppesto
  • 4 4panini bunpanini buns, halved
  • 1 cup 1cupshredded Havarti cheese
  • 1/2 cup 1/2cupsliced roasted red pepperroasted red peppers
  • 4 4oil packed sun dried tomatoes, sliced


  • 2 tbsp 2tbspvegetable oil
  • 2 tbsp 2tbspred wine vinegar
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/2 tsp 1/2tspgrainy mustard
  • 1/2 tsp 1/2tspsoy sauce
  • 1 Pinch 1Pinchpepper
  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
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In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.

Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.

Meanwhile, in skillet, heat oil over medium-high heat; saut?ushrooms until browned, about 5 minutes; set aside.

In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Place on greased grill over medium heat. Grill, turning once and pressing on sandwich with spatula, until cheese is melted and buns are golden, about 5 minutes.

Nutritional Information Per serving: about

cal 619 pro 44g total fat 32g sat. fat 9g
carb 40g fibre 3g chol 117mg sodium 804mg

% RDI:

calcium 27 iron 26 vit A 19 vit C 62
folate 40
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