A Chicken Pesto Panini is a gourmet delight that perfectly marries savory grilled chicken with the vibrant, herbaceous flavors of pesto. This delectable sandwich features tender, seasoned chicken breast, layered with a generous spread of basil pesto, and melted cheese, all pressed between slices of crusty, toasted bread.
The result is a warm, satisfying panini with a crispy exterior and a flavorful, melty interior. The pesto adds a burst of freshness and richness, while the grilled chicken provides a hearty protein boost. With its irresistible combination of textures and tastes, the Chicken Pesto Panini is a fantastic choice for a hearty lunch, a comforting dinner, or a quick yet sophisticated meal any time of day.
Ingredients:
- 2 cups cooked chicken breast, sliced or shredded (grilled or roasted)
- 1/4 cup pesto sauce (store-bought or homemade)
- 4 slices of ciabatta bread or your favorite panini bread
- 4 slices of provolone or mozzarella cheese
- 1/2 cup sun-dried tomatoes, sliced (optional)
- 1/2 cup fresh spinach or arugula
- 2 tablespoons olive oil (for brushing the bread)
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken:
- If the chicken is not already cooked, grill, roast, or pan-cook it until fully cooked. Season with salt and pepper.
- Slice or shred the chicken as needed.
- Assemble the Panini:
- Spread a generous layer of pesto sauce on one side of each slice of ciabatta bread.
- On two of the bread slices, layer the cooked chicken evenly.
- Top the chicken with sun-dried tomatoes (if using), fresh spinach or arugula, and a slice of cheese.
- Place the remaining bread slices, pesto side down, on top to form the sandwiches.
- Grill the Panini:
- Heat a panini press or a grill pan over medium heat. If using a grill pan, you can place a heavy skillet on top of the sandwich to press it down.
- Brush the outside of each sandwich with olive oil.
- Place the sandwiches in the panini press or grill pan. Cook for about 3-4 minutes, or until the bread is crispy and golden brown and the cheese is melted. If using a grill pan, press down with the skillet and flip the sandwiches halfway through.
- Serve:
- Remove the panini from the press or pan and let it cool for a minute.
- Slice in half and serve warm.
Tips:
- Pesto Variation: For a twist, try different types of pesto, such as sun-dried tomato pesto or walnut pesto.
- Add Crunch: If you like extra texture, add thinly sliced red onions or roasted red peppers to the panini.
- Make It Ahead: Prepare the chicken and pesto in advance, then assemble and grill the panini when ready to eat.
Enjoy your Chicken Pesto Panini with a side of salad or chips for a complete and satisfying meal!
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