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Chicken Pesto Panini is the perfect sandwich for summer using pesto, mozzarella, tomatoes, chicken and fresh basil.
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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.
Course Chicken & Poultry
Cuisine American, Italian
Keyword chicken breast, panini, spinach, tomato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 376kcal

Ingredients

  • 4 chicken breasts thinly sliced
  • 3 1/2 tsp extra-virgin olive oil divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 slices sourdough or other large loaf bread
  • 4 slices mozzarella cheese
  • 4 jarred roasted red pepper pieces sliced
  • 1 cup baby spinach
  • 4 Tbsp pesto see °below for link to our homemade pesto

Instructions

  • 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°F for 15 minutes or until cooked through.
  • Preheat Panini press to high or heat a pan over medium high heat.
  • Brush one side of each slice of bread with olive oil then turn over.
  • 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.
  • Place sandwich in Panini press and cook until cheese is melted and bread is golden brown.

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 400F 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. 
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Nutrition

Calories: 376kcal | Carbohydrates: 13g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 740mg | Fiber: 1g | Sugar: 1g