CHICKEN PANINI SANDWICHES RECIPES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls. 
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Steps:

• Place chicken in freezer for 10 to 15 minutes, then, using a very sharp knife, horizontally thinly slice each breast into 5 to 6 cutlets
• Thinly slice the cheese or shred on large-tooth grater
• Combine spice sprinkle
• Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat, spray with oil and cook chicken in single layer in batches
• As you add the thin slices to the pan, sprinkle with spice, cook a minute or 2, then flip and season the other side; remove to a tray
• When all the chicken is cooked, add more oil and the vegetables, season with salt and pepper and soften and toss 4 to 5 minutes
• Add stock and let it fully absorb, further softening the vegetables
• Preheat a panini press to 390°F or heat a cast-iron skillet over medium to medium-high
• Build sandwiches: bread, chicken, vegetables, cheese, bread
• Press sandwiches to melt cheese and toast bread crust