Grilled Chicken & Roasted Pepper Panini
sandwiches

Grilled Chicken & Roasted Pepper Panini

Fire up you taste buds with grilled chicken seasoned Southwestern style and served in a sandwich with Monterey Jack cheese, avocado slices and grilled red bell peppers.

  • 15m

    prep time

  • 14m

    Cook Time

  • 8

    Ingredients

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Ingredients

4

Servings

  • 4 small boneless skinless chicken breast halves, about 1 1/4 pounds
  • 1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic, divided
  • 1/4 cup mayonnaise
  • 1 medium red bell pepper, halved and seeded
  • 4 slices Monterey Jack cheese
  • 4 crusty rolls, split
  • 1 medium avocado, peeled, seeded and thinly sliced
  • 4 Romaine lettuce leaves

Instructions

  • Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

  • Meanwhile, mix mayonnaise and 1 tablespoon of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

  • Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper 5 to 6 minutes per side or until tender. Brush chicken and bell pepper with remaining 3 tablespoons marinade. Top chicken with cheese slice 1 minute before cooking is completed. Toast rolls on the grill, if desired.

  • Cut bell pepper into strips. Spread mayonnaise mixture evenly on rolls. Top with lettuce, chicken, bell pepper and avocado.

Nutrition information (per Serving)

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