Chicken Pesto Panini

Make a crispy, cheesy Chicken Pesto Panini packed with bold flavors and fresh ingredients. This easy-to-make sandwich features grilled chicken, creamy mozzarella, and tangy pesto, all pressed between golden, crunchy bread. Perfect for lunch, dinner, or a quick meal, this homemade panini recipe is a great way to bring restaurant-style flavors to your kitchen. Pair it with soup or a side salad for a complete meal. Whether using a panini press or a stovetop method, this quick and satisfying sandwich is a must-try!

Ingredients

1 tablespoon olive oil
4 (4-ounce) chicken cutlets, pounded to ¼-inch thickness
Salt and pepper, to taste
½ cup pesto
8 slices sourdough bread
2 ripe tomatoes, sliced into ¼-inch rounds
8 ounces fresh mozzarella, sliced into ¼-inch rounds
12-16 fresh basil leaves (optional)

Instructions

Cook the Chicken

Heat olive oil in a large heavy pan over medium heat.
Season the chicken cutlets on both sides with salt and pepper.
Add the cutlets to the pan and cook for 3-4 minutes until golden brown on the bottom.
Flip and cook for another 2-3 minutes, or until a thermometer inserted in the center reads 165°F.
Remove from the pan and keep warm.

Assemble the Panini

Spread 1 tablespoon of pesto on one side of each bread slice.
On 4 of the slices, layer:
- 2 slices of tomato
- 1 chicken cutlet
- 2 slices of mozzarella
- 3-4 basil leaves (if using)
Top with the remaining 4 slices of bread, pesto side down.

Grill the Panini

Heat a panini press or a large heavy pan over medium heat and brush with olive oil.
If using a pan instead of a press, place a second heavy skillet on top of the sandwiches, weighing it down with a few cans for even grilling.
Cook for about 5 minutes, until the bread is golden brown and crispy.
Repeat with the remaining sandwiches.
Serve hot and enjoy immediately.

Why You’ll Love This Recipe

Easy & Quick: Ready in under 30 minutes, perfect for busy weeknights.
Flavorful & Fresh: Pesto, fresh basil, and juicy tomatoes create an amazing taste.
Crispy & Melty: The perfect combination of crunchy bread and gooey mozzarella.
Customizable: Swap ingredients to suit your preferences.

Tips

Use Fresh Ingredients: Fresh basil, high-quality pesto, and ripe tomatoes make a big difference.
Press Evenly: If using a pan, press with a heavy skillet for a true panini-style crunch.
Slice Chicken Evenly: Thin, evenly sized chicken ensures quick and even cooking.
Let the Panini Rest: Allowing it to sit for a minute before cutting helps retain juices.

Variations and Substitutions

Bread Options: Try ciabatta, focaccia, or whole wheat instead of sourdough.
Cheese Swap: Provolone, fontina, or cheddar work well instead of mozzarella.
Meat Alternatives: Use grilled turkey, prosciutto, or even a plant-based protein.
Add Extras: Sun-dried tomatoes, roasted red peppers, or arugula for extra flavor.

FAQs

Can I make this without a panini press?
Yes! Use a heavy skillet with another pan on top to press the sandwich.

How do I store leftovers?
Wrap in foil and refrigerate for up to 2 days. Reheat in a toaster oven or pan for best results.

Can I use store-bought pesto?
Absolutely! Homemade pesto is great, but store-bought works just as well.

What sides go well with this panini?
Pair it with a side salad, sweet potato fries, or a warm bowl of tomato soup.

Serving Suggestions

With a Side Salad: A fresh green salad balances the richness of the panini.
Dipping Sauce: Serve with extra pesto or marinara sauce for dipping.
Pair with Soup: Tomato soup or minestrone complements the sandwich perfectly.
As a Party Platter: Cut into smaller pieces for a fun appetizer option.

This Chicken Pesto Panini is a flavorful, crispy, and cheesy sandwich that’s perfect for any meal!