Chicken, Rocket and Pumpkin Panini

Chicken, Rocket and Pumpkin Panini


  • Soft panini rolls
  • Butternut pumpkin, peeled, thinly sliced and barbecued until softened
  • Vine-ripened tomatoes
  • Rocket, washed
  • Fresh rosemary
  • Garlic
  • Olive oil
  • Wholegrain mustard
  • S&W mayonnaise


  • Twist and crush a handful of rosemary sprigs, and combine in 3 tablespoons of olive oil with 1 sliced lemon and black pepper. Add chicken breast, cover and refrigerate for three hours to marinate chicken.
  • Sear marinated chicken breast in a hot pan on both sides, then roast in a moderate oven for 20 minutes (or until juice runs clear when pricked with a skewer). Allow to rest for five minutes.
Garlic Paste.
  • Wrap a whole head of garlic in foil and roast in a 200 degree oven for 20 minutes. Peel then mix softened garlic with a dash of olive oil.
  • Cut panini and lightly toast. Smear garlic paste on bread and layer with rocket, pumpkin slices, and tomato slices.
  • Slice chicken breast and add to sandwich. Mix one teaspoonful of mustard in ¼ cup mayonnaise and drizzle liberally on top.

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