Chicken Pesto Panini

An overhead view of a sliced chicken panini sandwich with a pickle on top and chips on the side.

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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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch

Cuisine: American, Italian

Keyword: chicken, panini, pesto, sandwich

Servings:

Calories: 642kcal

Author: Tricia

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.

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.

Optional add-ins: crisp cooked bacon, thin sliced red onion, tomato, roasted red peppers or a drizzle of balsamic

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition