Chicken Pesto and Olive Panini
Transform your lunch game with this irresistible Chicken Pesto and Olive Panini, a quick and flavorful recipe that delivers gourmet results in just 15 minutes! This panini starts with crusty ciabatta rolls, slathered in aromatic basil pesto, and layered with juicy shredded chicken breast, creamy fresh mozzarella, and the briny bite of sliced Kalamata olives. A handful of peppery arugula adds brightness, while perfectly toasted bread infused with olive oil brings the entire sandwich together. Whether you’re using a panini press or grill pan, this Italian-inspired sandwich achieves the perfect balance of melty, crisp, and savory in every bite. Ideal for an elevated lunch or casual dinner, this panini is sure to become a household favorite. Tags: chicken pesto panini, olive panini recipe, quick gourmet sandwiches, easy panini ideas.
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Recipe Information
Ingredients
- 2 large rolls Ciabatta bread
- 1 cup Cooked chicken breast
- 4 tablespoons Basil pesto
- 1 quarter cup Kalamata olives (pitted and sliced)
- 4 slices Fresh mozzarella
- 1 handful Arugula
- 1 tablespoon Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the ciabatta rolls in half horizontally and place them open-faced on a clean work surface.
Spread 1 tablespoon of basil pesto on the inner side of each roll half (4 halves total).
Layer 2 slices of fresh mozzarella onto the bottom half of each roll.
Shred the cooked chicken breast into bite-sized pieces and distribute evenly over the mozzarella layers.
Sprinkle the sliced Kalamata olives over the chicken, followed by a handful of fresh arugula on each sandwich.
Season with salt and black pepper to taste.
Place the top halves of the ciabatta rolls over the assembled bottom halves to create a sandwich.
Brush the outer sides of both top and bottom halves of the sandwich lightly with olive oil.
Preheat a panini press or a grill pan over medium heat. If using a grill pan, place a heavy skillet or another pan on top of the sandwiches to press them down.
Cook the panini on the preheated panini press or grill pan for approximately 3-5 minutes, or until the bread is golden and crisp and the cheese is melted.
Remove the panini from the heat, cut each sandwich in half, and serve warm.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 5.2 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1195 mg | 92% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
