Tuscan Grill Panini

Tuscan Grill Panini

Kraft Natural Shredded Cheese 0

"Mix up weeknight dinner with this delicious alternative your family will love."

Ingredients 45 m {{adjustedServings}} servings 597 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Reserve 1 tablespoon 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.
  2. 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 (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
  3. 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.
Tips & Tricks
Tuscan Flank Steak

See how to make a simple but amazing marinated flank steak for the grill.

How to Grill Bratwurst

Discover the secret to grilling beautifully caramelized brats.


  • Shortcut: Substitute 1 drained 7-ounce 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.
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Reviews 5

  1. 7 Ratings


This is a great basic recipe that can be easily customized to what you have on hand. I used KRAFT Greek Vinaigrette dressing and a slice of lacy swiss cheese instead for each sandwich and they were very good.

Holiday Baker

I dislike rating recipes low, but I did not care for this. The name sounds terrific, but it is time consuming, dirties a lot of dishes, and taste rather bland and dry. I used thinly sliced chicken breast. There was no way all of the vegetables would have fit on the sandwiches. The ingredients were sliding everywhere. I thought the Tuscan marinade tasted just like Kraft's regular Italian dressing. Maybe, this would be better if the chicken and vegetables were grilled. However, the only thing that reminded me of an Italian flavor was the basil. I could have gotten the same flavor, without all of the mess, from just doing the cheese and basil, I believe.


I did like this recipe although I certainly did change it, not the ingredients but the proportions for sure. I cut the ingredients in half for two sandwiches and very thinly sliced everything. I did double the chopped basil. I marinated the chicken and veggies in the same amount of dressing and then discarded all the remaining dressing. With this amount of filling it was more like the Panini's my husband and I pick up at the meat market near our apartment in Roma for our 1:00 lunch with a glass of wine. Next time I'll try it with a better mozzarella...........sorry Kraft!