Chicken Pesto Panini
Chicken Pesto Panini is the perfect sandwich when you want to kick the flavor up a notch and celebrate the bright flavors of summer with fresh basil, pesto, mozzarella, sun-ripened tomatoes and chicken.
Servings
4servings
Servings
4servings
Ingredients
  • 4 thin sliced chicken breasts
  • 3 1/2tsp extra-virgin olive oil, divided
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/2tsp Italian seasoning
  • 1/4tsp kosher salt
  • 1/4tsp black pepper
  • 8slices sourdough bread or other large loaf bread
  • 4slices mozzarella cheese
  • 4 jarred roasted red pepper pieces, sliced
  • 1cup baby spinach or basil
  • 4Tbsp pestosee notes below for the link to our homemade pesto
Instructions
  1. Drizzle chicken breast with 1/2 tsp olive oil and sprinkle with onion powder, garlic powder, Italian seasoning, salt and pepper. Put in a baking dish coated with cooking spray and bake at 350 ℉ for 15 minutes or until cooked through.
  2. Preheat Panini press to high or heat a pan over medium high heat.
  3. Brush one side of each slice of bread with olive oil then turn over.
  4. To assemble sandwiches, place a chicken breast on top of the bread. Then top with a slice of mozzarella cheese, some roasted red pepper slices and ¼ cup spinach. Spread 1 tablespoon pesto on the other slice of bread and place on top with the olive oil side up. Repeat with remaining sandwiches.
  5. Place sandwich in Panini press and cook until cheese is melted and bread is golden brown.
Recipe Notes

My Menu Pal’s Oh So Perfect Pesto Sauce

Chef’s Notes:

  • If you don’t have a Panini press, you can use a pan on the stove top and press down the sandwich with a smaller pan on top. Or assemble the sandwich and toast open-faced in a toaster until the cheese is melted.
  • If time allows, roast your own red peppers by slicing the pepper into strips. Drizzle with a little bit of extra-virgin olive oil. Roast peppers at 400℉ for 15 minutes or until soft and beginning to brown.
  • If basil is in season, try using basil instead of spinach in the sandwiches for a boost of flavor.

Make Ahead: Bake the chicken the day before and then when it is time to make the sandwiches, you can quickly assemble and toast for a speedy dinner.

Simplify It: Use rotisserie chicken or another pre-cooked chicken option from the grocery store. 

Nutrition Facts
Chicken Pesto Panini
Amount Per Serving
Calories 376 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 740mg 31%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.