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Chicken & Roasted Red Pepper Panini

red pepper panini recipe
Chicken & Roasted Red Pepper Panini

Accented with a fiery cilantro pesto for an intense burst of flavor!


4 servings
  • 3 Tbsp pine nuts
  • 1 cup chopped cilantro
  • 2 tsp fresh ginger, grated
  • 2 Tbsp Urban Accents Mozambique Peri Peri
  • Extra virgin olive oil
  • salt & pepper to taste
  • juice of one lemon
  • 4 boneless, skinless chicken breasts, pounded thin
  • 1/2 tsp smoked paprika
  • 4 slices provolone cheese
  • salt & pepper to taste
  • Extra virgin olive oil
  • 1 jar roasted red peppers
  • handful of baby spinach
  • 8 slices rustic bread


5 min
25 min
30 min




  1. PESTO: Toast pine nuts in a dry skillet for approximately 5 min or until golden & fragrant. In a food processor, combine pine nuts, cilantro, ginger, Mozambique Peri Peri and lemon juice. Stream in olive oil & pulse until smooth; add salt & pepper to taste.
  2. Sprinkle chicken with paprika, salt & pepper.
  3. Heat olive oil in large skillet or grill pan and cook until golden brown and cooked through, about 4-7 min per side.
  4. Let chicken cook slightly; then cut on the diagonal into 1/4-inch slices.
  5. To assemble sandwiches; layer chicken, pesto, spinach, cheese and roasted red pepper on 4 slices of bread - top each with additional slice of bread.
  6. Brush the outside of sandwiches with olive oil and place on the grill pan or use a Panini press. Heat or "press" until browned evenly.

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