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 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4servings
Calories 376kcal
Ingredients
4chicken breaststhinly sliced
3 1/2tspextra-virgin olive oildivided
1/2tsponion powder
1/2tspgarlic powder
1/2tspItalian seasoning
1/4tspkosher salt
1/4tspblack pepper
8slicessourdough or other large loaf bread
4slicesmozzarella cheese
4jarred roasted red pepper piecessliced
1cupbaby spinach
4Tbsppestosee °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.
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"]