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    You Are Here: Home → Main Course → Sandwiches

    Chicken Pesto Panini

    January 9, 2021 | Updated August 21, 2021 by Ryan Leave a Comment

    6168 shares
    Jump to Recipe Print Recipe
    two slices of a chicken pesto panini on wood board with bowl of pesto in background
    two slices of chicken pesto panini on wood board
    chicken pesto panini on wood board

    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.

    chicken pesto panini on wood board

    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
    • Step-by-Step Instructions
    • Variations
    • FAQs
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Chicken Pesto Panini
    two slices of a chicken pesto panini on wood board with bowl of pesto in background

    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

    1. Toss the pesto in with the chicken, making sure everything is coated.
    2. Prepare the panini. Layer the chicken, sun-dried tomatoes and mozzarella slices between the bread.
    3. 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.
    4. Cut in half and serve immediately.
    process shots of how to make chicken pesto panini

    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

    What is a Panini?

    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.

    What is the Best Bread for a Panini?

    I personally love a good ciabatta bread but any Italian type bread works great.

    Do I Need a Panini Press?

    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.
    two slices of chicken pesto panini on wood board

    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 on wood board
    Print Recipe
    5 from 1 vote

    Chicken Pesto Panini

    Chicken with pesto, sun-dried tomatoes and fresh mozzarella sandwiched between tasty ciabatta bread makes this panini hard to top.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Sandwich
    Cuisine: Italian
    Servings: 1
    Calories: 443kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 443kcal | Carbohydrates: 33g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 671mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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