Italian Chicken Pesto Panini Recipe
Introduction
This Italian Chicken Panini is a delicious and easy-to-make sandwich perfect for lunch or a quick dinner. With layers of pesto, tender chicken, roasted red peppers, and melted mozzarella, each bite delivers a wonderful blend of flavors and textures.
Ingredients
- 4 slices Italian bread, thickly sliced
- 2 tablespoons pesto
- 1 chicken breast, cooked and sliced in half lengthwise
- 2 tablespoons red onion, slivered
- 1/4 cup roasted red peppers, thinly sliced
- 4 ounces low moisture, part skim mozzarella, shredded or thinly sliced
- Cooking spray
Instructions
- Step 1: Spread pesto evenly on two slices of the Italian bread.
- Step 2: Place one half of the cooked chicken breast on each pesto-coated slice. Top with red onion, roasted red peppers, and mozzarella divided evenly.
- Step 3: Cover each sandwich with the remaining slices of bread.
- Step 4: Preheat your panini press and spray it lightly with cooking spray.
- Step 5: Place the sandwiches in the press and grill for 3-4 minutes on each side, or until the bread is toasted and the cheese melts. Adjust time based on bread thickness and your press.
- Step 6: Remove the panini, slice it in half with a swift cut, and serve hot.
Tips & Variations
- Use sun-dried tomatoes instead of roasted red peppers for a more intense flavor.
- Substitute mozzarella with provolone or fontina for a different melty cheese experience.
- For a crunchy texture, add a handful of fresh arugula before closing the sandwich.
- If you don’t have a panini press, grill the sandwich in a skillet using a heavy pan to press it down.
Storage
Store any leftover panini wrapped in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, warm in a panini press or oven until heated through and the cheese softens. Avoid microwaving to keep the bread crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, ciabatta or sourdough bread work well for paninis because they crisp nicely and hold the fillings without becoming soggy.
Is it better to use cooked chicken or raw chicken?
Cooked chicken is best for this recipe to ensure the sandwich heats evenly and the chicken is safe to eat. Use leftover grilled or roasted chicken for convenience.
Print
Italian Chicken Pesto Panini Recipe
- Total Time: 18 minutes
- Yield: 2 servings 1x
Description
This Italian Chicken Panini recipe features tender cooked chicken breast layered with flavorful pesto, roasted red peppers, red onions, and melty low moisture mozzarella cheese, all sandwiched between thick slices of Italian bread and grilled to perfection. A quick and delicious grilled sandwich perfect for lunch or a cozy dinner.
Ingredients
For the Panini
- 4 slices Italian bread, thickly sliced
- 2 tablespoons pesto
- 1 chicken breast, cooked and sliced in half lengthwise
- 2 tablespoons red onion, slivered
- 1/4 cup roasted red peppers, thinly sliced
- 4 ounces low moisture, part skim mozzarella, shredded or thinly sliced
- Cooking spray
Instructions
- Prepare the bread and spread pesto: Slather two slices of the Italian bread evenly with 2 tablespoons of pesto, ensuring each slice has a nice layer of flavor.
- Assemble the sandwich: Top each pesto-coated slice with one half of the cooked chicken breast, then evenly divide the sliced red onions, roasted red peppers, and mozzarella cheese over the chicken. Finally, place the remaining slices of bread on top to form the sandwich.
- Heat the panini press: Preheat your panini press and lightly coat the cooking surfaces with cooking spray to prevent sticking.
- Grill the panini: Place the sandwiches inside the heated press and grill for 3-4 minutes on each side. The time may vary depending on the thickness of your bread and the heat of your press, but you want the sandwich heated through and the cheese melted.
- Serve: Once cooked, remove the paninis from the press and slice in half with a swift cut. Serve immediately while hot for the best taste and texture.
- Optional feedback step: If you’ve tried this recipe, consider sharing your experience or leaving a rating in the comments to help others enjoy this recipe too.
Notes
- You can substitute the chicken breast with turkey or a vegetarian alternative if desired.
- To add extra flavor, consider adding fresh basil leaves inside the sandwich before grilling.
- If you don’t have a panini press, you can use a grill pan or skillet with a heavy object on top to press the sandwich.
- Adjust the pesto amount to your taste preference for a milder or stronger basil flavor.
- Leftover sandwiches can be wrapped and refrigerated, then reheated in a panini press or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: Italian
Keywords: Italian chicken panini, grilled sandwich, pesto chicken sandwich, mozzarella panini, roasted red peppers sandwich, quick Italian lunch
