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Pesto Chicken Panini

Pesto Chicken Panini
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 This Pesto Chicken Panini is a delicious and easy-to-make sandwich featuring grilled chicken breast, vibrant pesto sauce, and melted cheese, all pressed between slices of crusty bread. It’s a perfect lunch, dinner, or snack option.

Ingredients

Scale
  • Chicken:
    • 2 boneless, skinless chicken breasts
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic, minced
    • 1 tablespoon lemon juice
    • Salt and pepper to taste
  • Pesto:
    • 1/4 cup prepared pesto sauce (or homemade)
  • Bread:
    • 4 slices ciabatta bread (or focaccia, or your favorite sandwich bread)
  • Cheese:
    • 1/2 cup mozzarella cheese, sliced (or provolone)
  • Optional:
    • Sliced tomatoes
    • Arugula
    • Roasted red peppers

Instructions

  • Marinate the Chicken: In a bowl, combine olive oil, minced garlic, lemon juice, salt, and pepper. Add the chicken breasts and ensure they are evenly coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  • Grill the Chicken: Preheat your grill or grill pan over medium heat. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).
  • Assemble the Panini: Spread pesto sauce on one side of each slice of bread. On two of the slices, layer sliced grilled chicken, mozzarella cheese, and any optional toppings like sliced tomatoes or arugula. Top with the remaining bread slices, pesto-side down.
  • Grill the Panini: Preheat a panini press or grill pan. If using a grill pan, place a heavy skillet on top of the assembled sandwich to press it down. Grill the panini for 3-5 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
  • Serve: Slice the panini in half and serve warm.

Notes

  • Chicken Marinade: You can adjust the marinade ingredients to your liking. Try adding herbs like thyme or rosemary.
  • Pesto Sauce: Homemade pesto is always best, but store-bought pesto works well too.
  • Bread Choice: Ciabatta and focaccia are great choices for paninis, but you can use any bread you prefer.   
     
  • Cheese Options: Mozzarella and provolone are classic choices, but you can use other cheeses like fontina or pepper jack.
  • Vegetarian Option: Substitute grilled halloumi or portobello mushrooms for the chicken for a vegetarian version.   
     
  • Grilling the Panini: If you don’t have a panini press, you can use a grill pan or even a regular skillet. Just make sure to press the sandwich down firmly while it’s grilling.

Find it online: https://lorachef.com/pesto-chicken-panini/