Tuscan Grill Panini - Kraft Recipes Top
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Tuscan Grill Panini

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2 servings, 1 sandwich each

Creating this Italian-inspired sandwich requires a little forethought to allow the chicken to marinate. But the crunchy, melty results are oh, so worth it.

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What You Need

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Make It

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  • Reserve 1 Tbsp. dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
  • Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
  • Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.

Special Equipment Needed


Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.

Use Your Skillet

If you don't have a panini maker, cook sandwiches in a skillet instead. Spray large skillet with cooking spray. Heat on medium heat. Add sandwiches; cook 5 min. on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.


  • 2 servings, 1 sandwich each

Nutritional Information

Serving Size 2 servings, 1 sandwich each
Calories 500
Total fat 21g
Saturated fat 6g
Cholesterol 115mg
Sodium 710mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 6g
Protein 48g
% Daily Value
Vitamin A 50 %DV
Vitamin C 100 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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