Go Back
+ servings
Chicken Pesto Panini is the perfect sandwich for summer using pesto, mozzarella, tomatoes, chicken and fresh basil.

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


  • 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


  • 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.


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. 
[ultimate-nutrition-label id="3427" align="left"]


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