Chicken Pesto Panini

Chicken Pesto Panini

Crisp pressed ciabatta packed with basil pesto, melted provolone, and juicy chicken.

Total 30 min Makes 4 servings Calories 520/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This panini layers sliced grilled chicken, tangy pesto, and melted provolone between buttery ciabatta, then presses it until golden and crisp. Sun-dried tomatoes add a sweet-tart bite that balances the rich pesto. It makes a satisfying lunch or light dinner, especially alongside a simple salad.

Ingredients

  • 4 ciabatta rolls, halved
  • 1/2 cup basil pesto
  • 2 cups cooked chicken breast, sliced
  • 8 slices provolone cheese
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup baby spinach leaves
  • 3 tablespoons unsalted butter, softened

Method

  1. Preheat a panini press or large skillet over medium heat.

  2. Split the ciabatta rolls and spread basil pesto evenly over the cut sides of each half.

  3. Layer the bottom half of each roll with sliced chicken, provolone, chopped sun-dried tomatoes, and spinach leaves, then close with the top half.

  4. Spread softened butter evenly over the outside of each sandwich.

  5. Place sandwiches on the panini press or skillet and press with a heavy pan if needed. Cook until the bread is golden and crisp and the cheese melts, 4 to 5 minutes per side.

  6. Transfer to a cutting board, slice in half diagonally, and serve warm.

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    Chicken Pesto Panini

    This panini layers sliced grilled chicken, tangy pesto, and melted provolone between buttery ciabatta, then presses it until golden and crisp. Sun-dried tomatoes add a sweet-tart bite that balances the rich pesto. It makes a satisfying lunch or light dinner, especially alongside a simple salad.

    30 min 4 servings 520 cal

    Ingredients

    • 4 ciabatta rolls, halved
    • 1/2 cup basil pesto
    • 2 cups cooked chicken breast, sliced
    • 8 slices provolone cheese
    • 1/2 cup sun-dried tomatoes, drained and chopped
    • 1 cup baby spinach leaves
    • 3 tablespoons unsalted butter, softened

    Method

    1. 1

      Preheat a panini press or large skillet over medium heat.

    2. 2

      Split the ciabatta rolls and spread basil pesto evenly over the cut sides of each half.

    3. 3

      Layer the bottom half of each roll with sliced chicken, provolone, chopped sun-dried tomatoes, and spinach leaves, then close with the top half.

    4. 4

      Spread softened butter evenly over the outside of each sandwich.

    5. 5

      Place sandwiches on the panini press or skillet and press with a heavy pan if needed. Cook until the bread is golden and crisp and the cheese melts, 4 to 5 minutes per side.

    6. 6

      Transfer to a cutting board, slice in half diagonally, and serve warm.