Wholegrain Chicken, Tomato and Light Mozzarella Panini

The wholegrain bread browns under the press, its crumb staying firm around slices of grilled chicken as the mozzarella softens. Juicy tomato and fresh basil bring moisture and a clean herbal note, with olive oil rounding the edges.

Instructions

1. Season and grill the chicken

   Heat a grill or ridged grill pan over medium-high heat. Brush the chicken breasts with half the oil, then season with salt and pepper. Grill for 5 to 7 minutes per side, until cooked through with well-marked, browned surfaces.

2. Rest and slice the chicken

   Transfer the chicken to a board and leave it to rest for a few minutes. Slice evenly across the grain so the filling stays easy to bite through.

3. Slice the tomato and mozzarella

   Cut the tomatoes into rounds and the mozzarella into slices. Split the panini rolls lengthwise, keeping the two halves joined along one edge.

4. Fill and press the panini

   Divide the chicken, tomato, mozzarella and basil among the rolls. Drizzle with the remaining oil and close the sandwiches. Press in a panini maker or beneath a hot grill press for 3 to 5 minutes, until the bread is browned and the mozzarella has begun to melt.

Chef's tips

• If the tomatoes are very juicy, pat the slices dry so the bread stays firm under the press.
• Rest the chicken before slicing; otherwise its juices run onto the board instead of staying in the filling.
• Avoid piling the mozzarella thickly. Thin, even slices melt before the bread has time to dry out.

Storage

Best eaten straight from the press. Refrigerate leftovers for up to 24 hours and reheat briefly in a panini press.