Reader recipe Cheesy Grilled Chicken Panini
Cheesy Grilled Chicken Panini
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Cheesy Grilled Chicken Panini

One summer I had to move to a new city to finish my Masters degree and wound up living with my sister and her husband. My sister and I both enjoy cooking, so we took advantage of the arrangement to come up with some delicious meals together! This recipe is one we've all enjoyed several times over the summer.

By Sherri Zimmerman

Source: Sherri Zimmerman

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20
  • Cook time 20
  • Portion size 2


  • 4 slices 4slicesbread, of choice (italian, ciabatta)
  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 1/2 1/2sliced oniononions
  • 1/2 1/2sliced red pepper
  • 8 8sliced mushroommushrooms
  • 4 4slices Cheddar cheese
  • 4 4slices Monterey Jack cheese
  • 1 tbsp 1tbspmargarine
  • 2 tsp 2tspspicy mustard
  • 4 tbsp 4tbspmayonnaise
  • 2 tbsp 2tbspolive oil
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Grill the chicken breasts on the barbecue or on an indoor grill. When chicken is cooked, remove and slice into 1/2 inch slices. Meanwhile, in a frying pan, melt butter and add in onion and red pepper and fry for a few minutes. Add sliced mushrooms. Once veggies are sufficiently cooked, turn off heat. Combine spicy mustard and mayo and set aside. To assemble each sandwich, place two slices cheddar cheese on a slice of bread. Then add 1/2 of mayo mixture. Layer the slices of one of the chicken breasts and top with 1/2 of the veggie mixture. Top with two slices of monterey jack cheese and cover with second slice of bread. Brush bread with olive oil and place on grill. Cook panini for 4 minutes per side or until cheese melts. Remove from heat and serve.

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