This Chicken Pesto Panini is a delicious, melty, and flavorful sandwich packed with juicy grilled chicken, fresh tomatoes, mozzarella, and aromatic pesto on crispy sourdough bread. Perfect for a quick lunch or an easy dinner, this panini is a restaurant-quality meal you can make at home in minutes!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 15 minutes.
- Crispy & Melty: Golden sourdough with gooey mozzarella.
- Fresh & Flavorful: Basil pesto adds a bold, herby taste.
- Customizable: Add veggies, swap cheeses, or use different bread.
- Perfect for Any Meal: Great for lunch, dinner, or a hearty snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Meat:
- 1 chicken breast, cooked and sliced
Produce:
- ½ tomato, sliced
Condiments:
- ¼ cup pesto
Oils & Vinegars:
- 1 tbsp olive oil
Bread & Dairy:
- 2 slices sourdough bread
- 5 slices mozzarella cheese
Directions
1. Cook the Chicken:
- Heat ½ tbsp olive oil in a skillet over medium heat.
- Season the chicken breast with salt and pepper (optional).
- Cook for 4-5 minutes per side until golden brown and fully cooked.
- Let it rest for a few minutes, then slice thinly.
2. Assemble the Panini:
- Spread pesto evenly on one side of both slices of sourdough bread.
- Layer the mozzarella slices, cooked chicken slices, and tomato slices.
- Top with the second slice of bread, pesto side down.
3. Grill the Panini:
- Heat a panini press or skillet over medium heat.
- Brush the outside of the sandwich with the remaining ½ tbsp olive oil.
- Cook for 3-4 minutes per side until golden brown and the cheese is melted.
- If using a skillet, press down with a spatula for a crispier texture.
4. Serve & Enjoy:
- Slice the panini in half and serve warm with a side salad, chips, or soup.
Servings and Timing
- Servings: 1 sandwich
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicy Kick: Add red pepper flakes or a drizzle of hot sauce.
- Veggie Boost: Add spinach, roasted red peppers, or avocado.
- Different Cheese: Swap mozzarella for provolone, Swiss, or goat cheese.
- Whole Wheat Version: Use whole wheat or ciabatta bread for a healthier option.
- Grilled Chicken Alternative: Use rotisserie chicken for a quicker prep.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Warm in a skillet or panini press for 2-3 minutes until crispy.
- Freezing: Not recommended, as the bread may become soggy.
FAQs
Can I use store-bought pesto?
Yes! Homemade or store-bought pesto both work great.
What’s the best bread for paninis?
Sourdough, ciabatta, or focaccia are excellent choices for a crispy panini.
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or grilled leftovers work perfectly.
How do I prevent the bread from burning?
Cook over medium heat and press gently for even browning.
Can I make this panini without a press?
Yes! Use a skillet and press down with a spatula or another heavy pan.
What sides go well with this panini?
Pair with a side salad, sweet potato fries, or a bowl of tomato soup.
Can I add bacon to this sandwich?
Yes! Crispy bacon adds extra flavor and crunch.
Is this panini good for meal prep?
Yes! Prepare the ingredients in advance and assemble fresh before cooking.
What’s a good dairy-free alternative?
Use dairy-free mozzarella or omit cheese and add more pesto.
Can I make this sandwich in an air fryer?
Yes! Air fry at 375°F (190°C) for 6-8 minutes, flipping halfway.
Conclusion
This Chicken Pesto Panini is a quick, easy, and delicious sandwich that’s packed with flavor. Whether you’re making it for lunch or dinner, its crispy bread, melty cheese, and fresh ingredients will keep you coming back for more. Try it today and enjoy a gourmet-style meal in minutes!
Print
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
This Chicken Pesto Panini is a crispy, melty, and flavorful sandwich perfect for lunch or a quick dinner! Made with grilled chicken, fresh pesto, mozzarella cheese, and tomatoes on toasted sourdough bread, this easy panini recipe is packed with bold Italian flavors.
Ingredients
Meat:
- 1 chicken breast, cooked and sliced
Produce:
- 1/2 tomato, sliced
Condiments:
- 1/4 cup pesto
Oils & Vinegars:
- 1 tbsp olive oil
Bread & Dairy:
- 2 slices sourdough bread
- 5 slices mozzarella cheese
Instructions
1. Prepare the Chicken:
- Season the chicken breast with salt, pepper, and a drizzle of olive oil.
- Grill or pan-sear over medium heat for 4-5 minutes per side, until fully cooked.
- Let rest for a few minutes, then slice thinly.
2. Assemble the Panini:
- Spread pesto on one side of each slice of sourdough bread.
- Layer with mozzarella slices, sliced chicken, and tomato slices.
- Top with the second slice of bread, pesto side down.
3. Cook the Panini:
- Heat a panini press or skillet over medium heat.
- Brush the outside of the bread with olive oil.
- Place the sandwich in the panini press or skillet, cooking for 3-4 minutes per side until golden brown and the cheese is melted.
4. Serve & Enjoy:
- Slice in half and serve warm with a side salad, soup, or fries!
Notes
- No panini press? Use a skillet and press down with another heavy pan while cooking.
- Swap mozzarella for provolone for a sharper flavor.
- Make it spicy by adding red pepper flakes to the pesto!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling / Panini Press
- Cuisine: Italian-American
