Pioneer Woman Bruschetta Panini and More

Pioneer Woman bruschetta panini and more is a crispy, buttery sandwich with chicken, fresh tomato bruschetta topping and pesto mayo that comes together in 30 minutes. Try this easy leftover bruschetta idea for weeknight lunch or game day, since it's a grill pan recipe and uses up extra topping.

Press the sandwich on a hot grill pan or double-sided panini press, because the juicy tomatoes can make the bread soggy. Skip the weight and one-sided heat, and the bottom slice turns damp before the top gets golden.

Stirring a little pesto into the mayo gives every bite a basil kick that plain mayo can't, and thin red onion adds a sharp crunch. The bruschetta topping also does double duty, since the same bowl can fill Romaine leaves for a quick salad.

Pioneer Woman Bruschetta Panini and More

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Course: AppetizerCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

190

kcal

Crusty bread turns golden and crisp under the weight of a heavy pot while the tomatoes and chicken warm through. Buttering both sides of the bread is what gives the panini its crunchy, toasty crust.

Ingredients

• 2 tbsp. Olive Oil
  

• 5 cloves Garlic, Finely Minced
  

• 1 pt. Red Grape Tomatoes, Halved Lengthwise
  

• 1 pt. Yellow Grape Tomatoes, Halved Lengthwise
  

• 1 tbsp. Balsamic Vinegar
  

• 16 whole Basil Leaves (chiffonade)
  

• Salt And Pepper To Taste (don't Oversalt!)
  

• 1 whole Baguette
  

• 8 tbsp. Butter
  

Directions

• Fry the garlic: Heat 2 tbsp. olive oil in a small skillet over medium-high heat, then add 5 cloves finely minced garlic. Fry for about a minute and pull it off before it browns too much, since golden is fine.
• Make the topping: Pour the garlic and oil into a mixing bowl and let it cool slightly. Then add 1 pt. red grape tomatoes, 1 pt. yellow grape tomatoes, 1 tbsp. balsamic vinegar, 16 basil leaves and salt and pepper to taste.
• Toss and chill: Toss everything together, then taste and add more basil or salt if needed, without oversalting. Cover and refrigerate for an hour or two if you have the time.
• Slice the baguette: Cut 1 whole baguette into diagonal slices, which gives the most surface area for the toppings. For the panini, use sturdy slices of crusty bread instead.
• Grill the bread: Melt half of the 8 tbsp. butter in a large skillet and grill half the bread on both sides. Cook until golden brown and buttery, then repeat with the rest of the butter and bread.
• Build the panini: Spread one slice of crusty bread with pesto mayo, then lay on thin red onion slices. Top the other slice with chicken and plenty of the tomato topping, then close the sandwich.
• Press and flip: Cook the sandwich on a grill pan or panini press, pressing it down with foil and a heavy pot. Halfway through, remove the pot and foil, flip the sandwich, and let it crisp up on the second side.
• Serve the bruschetta: Give the tomato mixture a final stir, then spoon it generously over the grilled baguette slices. Serve on a big platter as a first course or appetizer.

Tools for this recipe

• Lodge 10.5-inch square cast iron grill pan, Cuisinart Griddler panini press, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without a panini press?

A grill pan works well, since a sheet of foil and a heavy pot on top press the sandwich flat. You can also smash it with a big spatula, or skip pressing and eat it as a regular sandwich.

How do I keep the panini from getting soggy?

Tomato juice is the culprit, so spoon the topping on with a slotted spoon and leave most of the liquid in the bowl. A double-sided panini press helps too, because it cooks both sides at once.

Can I make the bruschetta topping ahead of time?

Yes, the topping can sit covered in the fridge for an hour or two, and that rest helps the flavors blend. Give it a stir before serving, and I would not push it much past a day, since the tomatoes keep releasing liquid.

What can I use instead of chicken?

Sliced mozzarella or fresh provolone melts well against the warm tomatoes and keeps the sandwich meatless. Leftover grilled chicken also works, as long as the slices are thin.

What is the most common mistake with bruschetta?

Oversalting is the big one, because the salt draws out tomato juice and makes the topping watery. Add a little, taste, and add more only if it needs it.