Go Back
–+ servings
Italian Chicken Panini

Irresistible Italian Chicken Panini with Garlicky Pesto Delight

This Italian Chicken Panini offers a delightful blend of flavors with tender chicken, gooey mozzarella, and garlicky pesto, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 slices Italian Bread Alternatives like ciabatta or sourdough work beautifully too.
For the Filling
  • 1 cup Chicken Breast Use rotisserie chicken for a speedy option.
  • 1 cup Low Moisture Mozzarella Avoid fresh mozzarella to keep the sandwich from getting soggy.
  • ½ cup Roasted Red Peppers Ensure they are well-drained for the best texture.
  • ¼ medium onion Red Onion Feel free to substitute with shallots if you prefer a milder taste.
For the Sauce
  • 2 tablespoons Pesto Any spread or aioli can work as a tasty alternative.

Equipment

  • Panini press or skillets

Method
 

Step‑by‑Step Instructions
  1. Begin by laying out your Italian bread slices on a clean surface. Generously slather one side of each slice with garlicky pesto.
  2. On two of the pesto-coated bread slices, place half of the cooked chicken breast, sliced thinly. Distribute the chicken evenly.
  3. Next, layer the slivered red onion and well-drained roasted red peppers over the chicken.
  4. Sprinkle a generous amount of shredded low moisture mozzarella over the vegetables.
  5. Carefully place the remaining slices of bread, pesto side down, atop the cheese layer to close your panini.
  6. Preheat your panini press according to the manufacturer's instructions until it's nice and hot.
  7. Place the assembled sandwiches in the preheated panini press and grill for about 3-4 minutes.
  8. Once grilled, carefully remove the panini from the press and let them cool for a minute before cutting in half.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Store leftovers wrapped tightly in plastic wrap or in an airtight container for up to 3 days in the fridge. For best results, reheat in a panini press or skillet.

Tried this recipe?

Let us know how it was!