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chicken pesto panini on wood board
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Chicken Pesto Panini

Chicken with pesto, sun-dried tomatoes and fresh mozzarella sandwiched between tasty ciabatta bread makes this panini hard to top.
Course Sandwich
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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