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Grilled Chicken and Olive Panini


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Grilled Chicken and Olive Panini


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Grilled Chicken and Olive Panini

This panini gets it full flavor from my pesto tapenade spread, but feel free to use any of your favorite toppings. I like using my leftover chicken in paninis this way and find that grilled chicken is a blank canvas for any of your favorite flavors.


  • Prep Time : 5 min
  • Cook Time : 25 min
  • Ready Time : 30 min




    Olive Pesto Tapenade

    • 1 can of green or black olives, drained and rinsed
    • 2 bunches of basil
    • 2 garlic cloves
    • 1 tablespoon of pine nuts
    • Extra-virgin olive oil
    • Salt

    Grilled Chicken

    • 4 thinly sliced chicken breast
    • 2 tablespoons of grapeseed oil
    • 1/2 tablespoon of parika
    • 1/2 tablespoon of cumin
    • Salt and pepper


    • 4 wheat wraps
    • 1 teaspoon of oil
    • Dried thyme


    For the tapenade, pulse all the ingredients except for the oil in a food processor. Gradually add the oil until the mixture forms a thick paste.

    Marinade the chicken in the spices. Heat a sauté or grill pan on medium heat and cook the chicken until well done.

    Assemble the panini by spooning some olive Tapenade in the center of a wrap, add the chicken on top and fold each side towards the middle. Insert a toothpick to keep it from unfolding. Brush a small amount of oil and thyme. Grill until brown marks appear. Serve warm over a bed of lettuce.


    About Sina Mizrahi


    Sina Mizrahi is a full time wife and mother living in California. Visit her blog at www.thekosherspoon.com where she shares her kitchen concoctions and experiments.




    5 Responses to Grilled Chicken and Olive Panini

    1. This was delicious! My kids loved it. I will definitely be making this again!

    2. avatar says: Honey

      pine nuts is way too expensive. what can i use instead?

      • avatar says: Sina

        Hi, you can use walnuts, pistachios, or even walnuts instead

    3. avatar says: Sina

      Oops, I meant almonds!

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