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Whenever I’m craving something warm, melty and packed with fresh flavor, this Chicken Pesto Panini sandwich delivers in every way.
Chicken Pesto Panini Sandwich
Tender slices of chicken, vibrant basil pesto, and gooey melted cheese pressed between golden, crispy bread for a sandwich that feels both comforting and a little special. It’s quick enough for lunch, satisfying enough for dinner and perfect for using up leftover chicken.
Key Ingredients
Chicken
- My favorite chicken to use is our marinated air fryer chicken breasts seasoned with rotisserie seasoning.
- The chicken can be roasted, poached, grilled or air fried.
- Rotisserie chicken is a great shortcut.
Pesto
- Homemade or store-bought pesto works in this panini.
- Our panini will only be as good as the ingredients used to make it. Homemade basil pesto is my preferred sauce but a good-quality store-bought works well too. If you have a Wegman’s grocery store in your area, their brand of jarred pesto is fantastic.
Cheese
- Fontina is my favorite cheese for this sandwich. Italian Fontina is an all-natural cow’s milk cheese that has a smooth, buttery texture making it exceptional for melting.
- Mozzarella is great for melting and gooey cheese pulls.
- Provolone is mild with a slight tang so it adds flavor and depth.
- Asiago cheese is another favorite option.
Bread
- Ciabatta is one I use most often and is featured in these photos.
- Sourdough
- Focaccia
- Any sturdy bread that’s not too thick will work in this recipe.
Fresh Spinach
- Fresh spinach or arugula are my two favorite greens to add to this sandwich because they do well once heated.
Optional Add-Ins
- Balsamic glaze drizzle
- Sliced tomatoes (I love summer tomatoes on this sandwich)
- Thin sliced red onion
- Roasted red peppers
How to Make a Chicken Pesto Panini Sandwich
- Prep the chicken (slice or shred evenly)
- Lightly drizzle the cut sides of the bread with olive oil
- Layer with mayo, pesto, spinach, cheese and chicken
- Cut the loaf into 4 servings
- Press and cook until golden brown
- Rest briefly before serving
TIPS for the best panini
- Don’t overfill the sandwich. It makes it too thick and hard to eat.
- Moderate heat prevents burning
- Press gently for even crisping
- Keep it simple!
Make-Ahead and Storage Tips
- Sandwiches can be assembled hours ahead and grilled later.
- We don’t recommend freezing these sandwiches.
- Reheat leftovers in a small nonstick pan over medium-low heat. Turn at least once to ensure both sides are heated through. You’ll be able to tell it’s ready when the cheese is gooey again. You can also reheated at 50% power in the microwave but the bread won’t be crispy.
- The panini can be eaten warm, cold or room temperature. That makes them great for picnics and concerts on the lawn during the summer!
- The best way to store leftovers is to wrap the sandwich in wax paper, foil or seal in a baggie or air-tight container. Sandwiches will keep for up to 2 days.
Variations and Add-Ins
- Make it vegetarian with grilled vegetables instead of chicken.
- Go caprese-style with tomato and balsamic.
- Add crispy bacon for a salty crunch.
- Swap chicken for roasted turkey
- Instead of Fontina cheese you can use white cheddar, provolone, mozzarella or Asiago.
- Switch the ciabatta for focaccia, sour dough or any sturdy bread that’s not too thick.
Chicken Pesto Panini
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4
Course: Dinner, lunch
This simple panini is crisp, creamy, savory and fresh with a balanced combination of flavor and texture. It's easy to make and perfect for lunch, dinner, events and picnics.
Ingredients
- 10 oz Ciabatta bread (focaccia or sour dough)
- 2 tablespoons olive oil divided, plus extra if needed
- 6 ounces Fontina cheese shredded or sliced (about 2 cups) or white cheddar, mozzarella
- 1/4 cup basil pesto homemade or store-bought
- 1/4 cup mayonnaise (4 tablespoons or 56g)
- 2 cups fresh baby spinach leaves or arugula
- 8 oz cooked chicken breast grilled, air-fried or rotisserie (about 2 chicken breasts) sliced thin
Instructions
- Slice the bread in half lengthwise. Drizzle or brush the cut sides with 1 tablespoon of olive oil. Spread mayonnaise on one side and the pesto sauce on the other. Top one side with the fresh spinach and half the grated cheese. On the other side spread the remaining shredded cheese and top with the thin sliced chicken. Sandwich both sides together then cut the loaf into 4 equal pieces.
- Preheat a panini press, panini grill pan or a large skillet over medium heat. Pour the remaining olive oil in the skillet. Place two of the prepared sandwiches in the skillet. If not using a panini press, place a heavy, smaller skillet (like cast iron) on top of the sandwiches to "press" them while cooking. Slow cook over moderate heat until golden brown. Turn the sandwiches over and continue pressing and cooking until the cheese is melted and the bread is toasted.
- Repeat with the remaining sandwiches adding more olive oil to the skillet if needed. Serve with chips and a pickle if desired.
Recipe Notes
- Sandwiches can be wrapped in wax or parchment paper and packed in a lunchbox or basket for a picnic.
- They reheat very well and still taste great.
- Use any good melting cheese in place of Fontina such as white cheddar, provolone, or mozzarella.
- I love replacing the spinach with peppery arugula whenever I have it on hand.
Nutrition
Calories: 642kcal | Carbohydrates: 36g | Protein: 36g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 975mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2128IU | Vitamin C: 4mg | Calcium: 283mg | Iron: 1mg
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Originally posted March 2011, updated March 2026
A SPICY PERSPECTIVE
I don't have a panini pan or press, but I've been known to jimmy-rig a contraption when necessary!This looks divine.
Sarah @ The Smart Kitchen
First, I was so excited for your (I cannot believe it!) deal on a panini press. THEN, I was so excited you used pepper jelly. After that, I couldn't even focus. :)<br /><br />Looks great!
Kathy - Panini Happy
I most definitely "panini"! Over 100 so far and counting. 🙂 Congrats on the new press (and the fantastic deal). This chicken pesto sandwich came out fantastic.