This post may contain affiliate links. Please read my disclosure.
Chicken with pesto, sun-dried tomatoes and fresh mozzarella sandwiched between tasty ciabatta bread makes this chicken pesto panini hard to top.
I'm all about sandwiches - from a bison bacon jam burger to a Greek falafel naan sandwich to a buffalo chicken cheesesteak.
But besides grilled cheese, one of my sandwich loves is the chicken pesto panini. Growing up it was just chicken and pesto. I've now improved the sandwich by adding sun-dried tomatoes.
To me, what makes a great sandwich is great bread. So don't use just plain old white bread here. Step up your game with some fresh ciabatta bread. You get that nice crust with every bite.
And while you can use store-bought pesto, why not make your own like this kale pesto or even almond basil pesto. So if you're looking for a quick and easy sandwich, this panini should be at the top of the list!
Jump to:
Recipe Ingredients
- Chicken - use leftover chicken or rotisserie chicken.
- Pesto - homemade or store-bought works.
- Sun-dried tomatoes - adds an intense sweet/tart flavor.
- Mozzarella cheese - fresh is best.
- Ciabatta bread - focaccia bread also works.
Step-by-Step Instructions
- Toss the pesto in with the chicken, making sure everything is coated.
- Prepare the panini. Layer the chicken, sun-dried tomatoes and mozzarella slices between the bread.
- Preheat a ridged fry pan or grill pan over medium heat until hot. Spray with cooking spray. Place the panini in the pan and weight down with a second fry pan or a grill press. Cook until the underside is golden, about 2 ½ minutes. Turn the sandwich over, weigh it down again and cook until golden on the other side, about 2 ½ minutes. Alternatively, you can cook the sandwiches using an electric panini press according to the manufacturer’s instructions.
- Cut in half and serve immediately.
Variations
Like anything, you can change up the sandwich to your liking.
- Bread - ciabatta, focaccia, Italian, baguette, or sourdough works.
- Cheese - while mozzarella is my go-to, fontina, provolone, Gruyère or even brie works great.
- Pesto - traditional pesto works great, but also try sun-dried tomato pesto or red pepper pesto.
FAQs
In Italy where it originated, a panini just refers to a sandwich made with Italian bread. But here in the United States it means a sandwich that has been pressed and served warm.
I personally love a good ciabatta bread but any Italian type bread works great.
As you can see from the picture above I actually don't have a panini press. To me, you don't need a fancy panini press to make tasty sandwiches.
I use a handheld grill press, but you can easily use anything heavy like a cast iron skillet to press down the sandwich.
Pro Tips/Recipe Notes
- To save time, break out this sandwich when you have leftover chicken or a rotisserie chicken.
- If you don't like sun-dried tomatoes, try roasted red peppers.
- Don't leave the panini on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
Similar Recipes
- Apple, Cheddar and Bacon Panini
- Sweet Potato Black Bean Burgers
- Buffalo Falafel
- Cauliflower Veggie Burgers
- Sweet Potato Wraps
If you’ve tried this chicken pesto panini or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Pesto Panini
Ingredients
- ½ cup cooked chicken
- 2 tablespoon pesto
- 4 sun-dried tomatoes
- 2 slices fresh mozzarella cheese
- 2 slices ciabatta bread
Instructions
- Toss the pesto in with the chicken, making sure everything is coated.
- Prepare the panini. Layer the chicken, sun-dried tomatoes and mozzarella slices between the bread.
- Preheat a ridged fry pan or grill pan over medium heat until hot. Spray with cooking spray. Place the panini in the pan and weight down with a second fry pan or a grill press. Cook until the underside is golden, about 2 ½ minutes. Turn the sandwich over, weigh it down again and cook until golden on the other side, about 2 ½ minutes. Alternatively, you can cook the sandwiches using an electric panini press according to the manufacturer’s instructions.
- Cut in half and serve immediately.
Notes
- To save time, break out this sandwich when you have leftover chicken or a rotisserie chicken.
- If you don't like sun-dried tomatoes, try roasted red peppers.
- Don't leave the panini on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
Leave a Reply