This chicken pesto panini is a hit with the whole family! Everyone shouts for joy and the kids gobble them up when I make them for dinner (that's not an exaggeration). They are flavorful and cheesy and full of vegetables and chicken. They make a great summertime meal since they are fast and fresh and no oven is required!
Paninis are fun and can be made all sorts of ways, but these are our favorite! We love the cheesiness and punch of flavor from the pesto. I love that they're so easy to personalize for my kids. One kid doesn't like tomatoes? I cut them out! Another kid likes tons of spinach? I add more spinach! We often eat these with a side of grapes and cucumbers for a light healthy dinner or lunch. Sometimes if I'm feeling like being the fun mom, I'll chop up some potatoes and put them in the air fryer for a side of homemade french fries. Try these with a brazilian strawberry limeade or lemon crinkle cookies for a delicious summer evening.
Looking for another summer sandwich? Our crab melts are a delicious open face sandwich!
Let's Make a Chicken Pesto Panini:
They are incredibly easy to make. First, slice up the tomatoes and bell peppers. Next, get your bread. These are best with sourdough, but will taste great with any artisan bread. If your bread needs to be sliced, start by slicing your bread. Once you have sliced bread, lay it out. Butter the outside of each slice of bread. Then, spread pesto liberally on the inside of each slice of bread. I highly recommend this easy homemade pesto sauce If you like your paninis cheesy, place cheese on top of the pesto on each slice of bread. For less cheesy, just do one side of the sandwich.
Layer the chicken, then bell peppers, tomato and spinach onto the bottom side of the sandwich. Then the top piece of bread. Place in a panini press. If you don't have a panini press, place on a heated skillet on medium low heat. If you want it pressed like a panini, place a cast iron pan on top of the sandwich while it cooks. Flip when the bottom is golden brown and the cheese begins to melt. If the heat is too high, the sandwich will cook too quickly on the outside and the cheese won't get as melty and wonderful.
After both sides of the bread are golden and the cheese is melted, remove from pan and serve immediately. Enjoy!
Chicken Pesto Panini with Sourdough
Ingredients
- 1 loaf sourdough or artisan bread
- butter
- 6 oz pesto sauce or this easy homemade one
- 8 ounces sliced mozzarella or provolone cheese
- 1.5 pounds chicken shredded
- 2 bell peppers sliced
- 2 sliced tomatoes
- spinach
Instructions
- Slice up the tomatoes and bell peppers.
- Slice bread if needed then butter the outsides of the bread (the part that will be touching the panini press or pan)
- Spread pesto liberally on the inside of each slice of bread.
- Place cheese on top of the pesto on each slice of bread. For less cheesy, just do one side of the sandwich.
- Layer the chicken, then bell peppers, tomato and spinach onto the bottom side of the sandwich. Then the top piece of bread.
- Place in a panini press. If you don't have a panini press, place on a heated skillet on medium low heat. If you want it pressed like a panini, place a cast iron pan on top of the sandwich while it cooks.
- Flip when the bottom is golden brown and the cheese begins to melt. If the heat is too high, the sandwich will cook too quickly on the outside and the cheese won't get as melty and wonderful.
- After both sides of the bread are golden and the cheese is melted, remove from pan and serve immediately.
- Enjoy!
JC
Yum yum yum! I subbed in a few different vegetables based on what we had here. SO GOOD. will make again and again.
Briana Winegardner
This was such a quick and easy meal to make! I struggle with yummy and quick things during the week and this is one that I’ll keep on rotation. I made this for my fiancé and he loved the bright colors and different tastes that the different elements brought.