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Grilled Pesto Chicken Panini

Easy Pesto Chicken Panini: Your Go-To Recipe for a Flavorful & Cheesy Sandwich

Prepare to elevate your sandwich game with this incredible Pesto Chicken Panini recipe! More than just a simple grilled sandwich, this panini is a culinary delight, packed with layers of savory chicken, vibrant pesto, gooey melted cheese, and fresh tomatoes, all pressed between crispy, golden bread. It’s the perfect blend of textures and flavors, promising an “ooey-gooey” experience that will leave you craving more. Whether you’re seeking a quick lunch, a satisfying dinner, or a budget-friendly meal solution, this Pesto Chicken Panini delivers on all fronts, transforming minimal ingredients into a truly unforgettable dish. Get ready to impress your taste buds!

Perfectly grilled Pesto Chicken Panini, sliced diagonally and stacked on a white plate, showcasing melted cheese and vibrant fillings, ready to be enjoyed.

This versatile sandwich isn’t just for lunch; it makes a fantastic light dinner, especially during warm summer evenings. Pair it with a refreshing fresh salad, a simple soup, or some crispy chips for a complete meal. Beyond its deliciousness, this recipe is incredibly practical. It masterfully stretches a few basic ingredients into a full meal, making it an ideal choice for a budget-conscious household or for utilizing those delicious leftovers lurking in your fridge.

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Why You’ll Love This Pesto Chicken Panini

There are countless reasons to fall in love with this Pesto Chicken Panini, making it a staple in your recipe rotation. Here’s why it stands out:

  • Unbeatable Flavor Profile: The combination of fragrant basil pesto, tender chicken, and a duo of savory cheeses creates a symphony of flavors that is both comforting and exciting. The acidity of fresh tomatoes cuts through the richness, balancing every bite.
  • Quick & Easy Preparation: From start to finish, this panini can be on your plate in just 20 minutes! It’s perfect for busy weeknights, hurried lunches, or when you need a delicious meal without spending hours in the kitchen.
  • Budget-Friendly: Utilizing a single chicken breast and common pantry staples, this recipe helps you create a satisfying meal for four without breaking the bank. It’s an excellent way to make your ingredients go further.
  • Customizable to Your Liking: While our recipe offers a winning combination, it’s also highly adaptable. Easily swap out cheeses, proteins, or add extra veggies to suit your preferences and what you have on hand.
  • Perfect for Leftovers: This panini is a fantastic solution for repurposing leftover cooked chicken, turkey, or even roast beef, giving new life to previous meals and minimizing food waste.

Essential Ingredients for Your Perfect Panini

At its heart, a great panini relies on a simple yet effective combination: quality bread, flavorful protein, creamy sauce, and plenty of cheese. Don’t let its simplicity fool you; this isn’t just any grilled cheese. It’s a gourmet experience, elevated by thoughtful layering and the magic of a panini press. While you have the freedom to experiment with various cheeses and fillings, starting with these core components ensures a fantastic sandwich every time.

A vibrant selection of fresh ingredients neatly arranged for Pesto Chicken Panini preparation, including golden ciabatta rolls, a jar of pesto, thinly sliced chicken breast, provolone and mozzarella cheeses, and ripe Campari tomatoes.

What sets this panini apart is the strategic use of protein, transforming a simple sandwich into a hearty, fulfilling meal. Here’s a closer look at the key players in our Pesto Chicken Panini:

  • Ciabatta Rolls: The ideal bread choice for paninis. Their airy interior and sturdy crust hold up beautifully under pressure, providing that signature crispy exterior and soft, warm inside. Feel free to explore other artisan breads like focaccia or sourdough if ciabatta isn’t available.
  • Pesto Sauce: The star of the show, delivering a burst of fresh basil, garlic, pine nuts, and Parmesan cheese flavor. Store-bought pesto works wonderfully for convenience, but homemade pesto can take it to another level.
  • Provolone Cheese: Known for its mild, slightly sharp flavor and excellent melting properties. It adds a delicious savory depth to the panini.
  • Cooked Chicken Breast: Tender, thinly sliced chicken provides the bulk and protein for this satisfying sandwich. Using pre-cooked chicken makes this recipe incredibly fast.
  • Fresh Mozzarella Cheese: Essential for that irresistible, gooey cheese pull. Its mild creaminess perfectly complements the robust pesto and provolone. Fresh mozzarella also melts beautifully, creating a luscious texture.
  • Campari Tomatoes: Sliced thin, these tomatoes add a burst of juicy freshness and a touch of acidity, cutting through the richness of the cheese and pesto. Any ripe, flavorful tomato will do.
  • Unsalted Butter: Applied to the exterior of the bread, butter is crucial for achieving that coveted golden-brown, crispy crust on your panini.

For precise ingredient measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom to view the complete recipe card.

Crafting Your Perfect Pesto Chicken Panini: A Step-by-Step Guide

The secret to a truly outstanding panini lies in its construction. Thoughtful layering ensures every bite is balanced, flavorful, and holds together perfectly as the cheese melts. Follow these steps for panini perfection:

Step 1: Preparing the ciabatta roll. A sliced ciabatta roll with a generous spread of vibrant green pesto sauce on the bottom half, ready for further fillings.
Step 2: Adding the first layer of cheese. A ciabatta roll with pesto sauce, now topped with several slices of provolone cheese, forming a foundational layer.
Step 3: Incorporating fresh vegetables. The panini base with pesto and provolone, now adorned with thin slices of juicy red Campari tomatoes.
Step 4: Adding the protein. The panini with pesto, provolone, and tomatoes, now layered with tender, thinly sliced cooked chicken breast.
Step 5: The final cheese layer. The assembled panini, with pesto, provolone, tomatoes, and chicken, now topped with fresh slices of mozzarella cheese, ready to be closed.
Step 6: Buttering the bread for grilling. The bottom half of the assembled panini, with all its delicious fillings, is generously buttered on its exterior, preparing it for the panini press.
  1. Prepare Your Panini Press: Start by preheating your panini grill to a high setting. This ensures quick browning and those beautiful grill marks. If using a skillet, heat it over medium heat.
  2. Slice and Spread: Carefully split your ciabatta rolls in half. On the bottom half of each roll, spread a generous layer of pesto sauce. This will be your flavor base.
  3. Layer the Cheeses: Begin with a layer of provolone cheese on top of the pesto. This cheese provides a nice foundation and melts beautifully.
  4. Add Your Fillings: Next, arrange your thinly sliced chicken breast evenly over the provolone. Follow this with slices of fresh mozzarella, ensuring good coverage for maximum melt. Finally, add the sliced Campari tomatoes for a pop of freshness and color.
  5. Close and Butter: Place the top half of the ciabatta roll onto your assembled fillings. Now, here’s a neat trick for minimal mess and maximum crispness: butter the *bottom* exterior of the assembled panini. This way, you can place it directly onto the heated press or skillet without getting butter on your cutting board.
  6. Grill to Perfection: Place the buttered-side-down panini onto your hot panini press. Once it’s in, quickly butter the top exterior of the panini before closing the press. If using a skillet, butter both sides before placing it in the pan and then use a second heavy skillet or a foil-wrapped brick to press down.
  7. Cook Evenly: Once the panini is in the press, I often reduce the heat from high to medium. This allows the bread to crisp and brown nicely without burning, while giving the interior fillings ample time to warm through and the cheeses to melt completely, creating that irresistible ooey-gooey center. Grill until the bread is golden brown and crispy, and the cheese is gloriously oozing out.
A perfectly grilled Pesto Chicken Panini, showcasing its golden-brown, crispy exterior and distinct grill marks, ready to be sliced.
Another view of the beautifully grilled Pesto Chicken Panini, highlighting its appetizing texture and vibrant components, waiting to be served as a delicious meal.

Once your paninis are perfectly golden and the cheese is wonderfully melted, carefully remove them from the press. Let them cool for a minute or two – as long as your patience allows! This brief resting period helps the fillings set slightly, preventing them from spilling out when you slice. Then, slice each panini in half, typically on the diagonal, and they’re ready to be devoured.

Close-up of a freshly grilled Pesto Chicken Panini, expertly sliced in half to reveal the rich layers of melted mozzarella and provolone, tender chicken, and vibrant pesto, ready for serving.

Notes, Tips & Expert Advice for Panini Perfection

Achieving the perfect Pesto Chicken Panini is easy with a few insider tips:

  • Maximize Your Chicken: I often manage to stretch a single large chicken breast into four servings. The key is to slice it nice and thin – not only does this make the panini easier to eat, but it also helps the chicken nestle securely between the melting cheese layers, preventing it from sliding out. Of course, if you prefer a more robust sandwich, feel free to use more chicken. This recipe is also a brilliant excuse to use up leftover cooked chicken, turkey, or even rotisserie chicken from your fridge!
  • No Panini Press? No Problem!: Don’t have a dedicated panini grill? You can still achieve fantastic results on your stovetop! Heat a heavy-bottomed skillet or cast-iron pan over medium heat. Assemble your panini, then place it in the hot skillet. Use a second heavy skillet, a Dutch oven lid, or even a brick wrapped in aluminum foil, and place it directly on top of the sandwich. Press down firmly to flatten the panini and ensure good contact with the heat. Cook for 3-5 minutes per side, or until golden brown and the cheese is melted.
  • The Buttering Method for a Clean Kitchen: My preferred technique for buttering is to assemble the sandwich, butter the bottom exterior of the bread, then place it directly into the hot panini press (or skillet). Once in the press, I butter the top exterior before closing. This minimizes mess on your cutting board and ensures even butter distribution for that perfect golden crust.
  • Achieving the Ultimate Melt: While preheating your panini press to high is great for initial searing and grill marks, consider lowering the heat to medium once the sandwich is in. This allows the internal ingredients to heat through gently and the cheese to melt into a wonderfully gooey, oozing consistency without over-browning or burning the bread.
  • Rest Before Slicing: It’s tempting to cut into a hot panini immediately, but allowing it to rest for 1-2 minutes after grilling helps the melted cheese and fillings set slightly. This makes for a cleaner cut and prevents everything from spilling out when you slice it in half.

Creative Substitutions & Delicious Variations

This Pesto Chicken Panini is incredibly versatile, making it easy to adapt to your taste preferences or whatever ingredients you have on hand:

  • Bread Options: While ciabatta rolls are my top pick for their texture, almost any good quality bread will work. Consider hearty sourdough, rustic artisan rolls, a thick-cut Italian loaf, or even dense whole wheat bread for a healthier twist. In a pinch, classic white sandwich bread can also be pressed into a surprisingly tasty panini.
  • Cheese Swaps: Provolone brings a lovely sharpness, but Gruyere or Fontina would also be excellent choices, adding nutty or earthy notes. For the essential melting quality, fresh mozzarella is fantastic, but shredded mozzarella or even a blend of Italian cheeses can be used. Don’t shy away from adding a thin slice of smoked Gouda or sharp white cheddar for extra flavor complexity.
  • Protein Alternatives: This recipe is a champion for using leftovers! Beyond chicken, swap in thinly sliced leftover roast turkey (especially after Thanksgiving!), roast beef, or even grilled steak. For a vegetarian option, consider grilled portobello mushrooms, thick slices of roasted eggplant, or a hearty plant-based chicken substitute.
  • Veggie Power-Ups: While Campari tomatoes add freshness, feel free to experiment with other vegetables. Add a handful of fresh spinach or arugula for a peppery bite, some roasted red peppers for sweetness, caramelized onions for depth, or thinly sliced zucchini for added texture. Sun-dried tomatoes (oil-packed) can also offer an intense flavor burst.
  • Pesto & Sauce Adventures: If basil pesto isn’t your favorite or you want to try something new, explore other pesto varieties like sun-dried tomato pesto or a roasted red pepper pesto. Alternatively, a spread of tapenade, a drizzle of balsamic glaze, or even a creamy garlic aioli can transform the flavor profile entirely.
A close-up shot of a halved Pesto Chicken Panini, featuring the appetizing layers of grilled chicken, melted cheese, and fresh tomatoes, perfectly stacked on a wooden cutting board.

More Tasty Sandwich Recipes You’ll Love

If you enjoyed this Pesto Chicken Panini, be sure to check out these other mouth-watering sandwich creations:

Italian Beef Sandwiches Recipe

Classic Club Sandwich Recipe

Healthy Breakfast Sandwich

Authentic Shrimp Po’boy Sandwiches

Parmesan Chicken Sandwich

Hearty Pot Roast Sandwiches

Simple & Delicious Chicken Salad

Irresistible Italian Subs Recipe

Gourmet Caprese Sandwich with Truffle Salt

Did you make this delicious Pesto Chicken Panini recipe? I’d love to hear your thoughts! Please let me know by leaving a review or comment below. Don’t forget to sign up for my newsletter to get more amazing recipes directly in your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration!

đź“– Recipe Card

Pesto Chicken Panini, sliced and stacked on a plate, ready to eat.

Yield: 4 sandwiches

Pesto Chicken Panini

Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes

This Pesto Chicken Panini recipe creates an incredibly flavorful and cheesy sandwich, perfect for a quick lunch or an easy dinner. Packed with tender chicken, vibrant pesto, and gooey melted cheese, it’s a delicious and satisfying meal that’s simple to make and budget-friendly.

Ingredients

  • 4 each Ciabatta Rolls
  • ½ cup Pesto Sauce
  • 4 slices Provolone Cheese
  • 1-2 Chicken Breasts, cooked and thinly sliced
  • 6-10 slices of Fresh Mozzarella Cheese
  • 4-6 Campari Tomatoes, thinly sliced
  • Unsalted Butter, softened, for the bread

Instructions

  • Split the ciabatta rolls in half horizontally. Preheat your panini maker\/grill to high, or a large heavy skillet over medium heat.
  • On the bottom half of each roll, spread pesto sauce. Layer with provolone cheese, then thinly sliced cooked chicken, fresh mozzarella, and finally, sliced tomatoes.
  • Place the top half of the roll onto the fillings. Butter the bottom exterior of the assembled panini.
  • Place the buttered-side-down sandwiches into the hot panini maker (or skillet). Butter the tops of the paninis before closing the panini press.
  • Press the sandwiches between the panini maker. If using a skillet, use a second heavy skillet or a foil-wrapped brick to press them down firmly.
  • Cook for 5-8 minutes, reducing the heat to medium after the initial minute, until the bread is golden brown and crispy, and the cheese is thoroughly melted and oozing.
  • Remove from the grill, let cool for 1-2 minutes, then slice in half diagonally and serve immediately with your favorite sides like chips or fries. Enjoy!

    • Notes

    Notes, Tips & Expert Advice

    • Maximize Your Chicken: Slice chicken nice and thin for easy eating and to ensure it sticks between the melted cheese layers. This recipe is also perfect for using up leftover cooked chicken or turkey.
    • No Panini Press? No Problem!: Heat a heavy skillet over medium heat. Place assembled paninis in the skillet, then use a second heavy skillet or a foil-wrapped brick to press them down. Cook 3-5 minutes per side until golden and cheese is melted.
    • The Buttering Method for a Clean Kitchen: Assemble the panini, butter the bottom exterior, place it in the hot press, then butter the top exterior before closing. This minimizes mess and ensures even browning.
    • Achieving the Ultimate Melt: Preheat to high, then lower to medium once the panini is in the press. This allows the bread to crisp while the fillings heat through and cheese melts completely.
    • Rest Before Slicing: Let the panini cool for 1-2 minutes after grilling. This helps the melted cheese and fillings set, making for a cleaner cut and preventing spills.

    Creative Substitutions & Delicious Variations

    • Bread Options: While ciabatta is ideal, focaccia, sourdough, artisan rolls, or even classic white bread can be used.
    • Cheese Swaps: Provolone is great, but Gruyere or Fontina also work well for sharpness. Use shredded mozzarella instead of fresh if preferred, or try smoked Gouda for a different flavor.
    • Protein Alternatives: This is a fantastic way to use leftover roast turkey, roast beef, or grilled steak. For vegetarian, try grilled portobello mushrooms or roasted eggplant.
    • Veggie Power-Ups: In addition to tomatoes, consider adding fresh spinach, arugula, roasted red peppers, caramelized onions, or thinly sliced zucchini.
    • Pesto & Sauce Adventures: Experiment with sun-dried tomato pesto, roasted red pepper pesto, tapenade, balsamic glaze, or a creamy garlic aioli for a twist.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Breville BSG600BSS Panini Press, Brushed Stainless Steel
    • Shun Classic 9” Bread Knife with VG-MAX Steel Serrated Edge and Ebony PakkaWood Handle, 9″, Silver
    • John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving:
    Calories: 562Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 94mgSodium: 888mgCarbohydrates: 34gFiber: 2gSugar: 5gProtein: 36g

    This is an estimated caloric value, actual numbers may differ based on the ingredients used.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kendell


    Cuisine:

    American
    /
    Category: Chicken & Turkey Recipes

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