Grilled Chicken Pesto Panini
Savor the irresistible flavors of Italy with this Grilled Chicken Pesto Panini, a mouthwatering sandwich that combines tender, juicy grilled chicken, fragrant pesto sauce, melted fresh mozzarella, and vibrant tomato slices, all nestled between crispy, golden bread. This easy-to-make recipe brings together simple yet bold ingredients like fresh basil and buttery ciabatta or baguette, creating an elevated panini perfect for lunch, dinner, or even a casual gathering. With a quick prep time of just 15 minutes and customizable options like adding fresh basil leaves, this panini is a fast and flavorful way to impress your taste buds. Whether grilled on a press or in a skillet, this sandwich delivers a delightful crunch with every bite and pairs beautifully with a fresh salad or a bowl of warm soup. Looking for the ultimate comfort food that ticks all the boxes? This grilled chicken pesto panini is your go-to recipe!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 loaf Baguette or ciabatta bread
- 4 tablespoons Pesto sauce
- 4 slices Fresh mozzarella cheese
- 1 large Tomato
- 4 leaves Fresh basil leaves (optional)
- 2 tablespoons Butter (softened)
Instructions
Preheat a grill or grill pan over medium-high heat.
Season the chicken breasts with salt, black pepper, and 1 tablespoon of olive oil on both sides.
Grill the chicken for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice into thin strips.
Slice the baguette or ciabatta loaf into two sandwich-sized portions, then cut each portion in half horizontally to create a top and bottom.
Spread 1 tablespoon of pesto sauce on the inside of each bread half.
Layer the bottom half of the bread with sliced grilled chicken, a slice of mozzarella, tomato slices, and a basil leaf (optional). Place the top half of the bread over the filling.
Brush the outside of each sandwich with softened butter to ensure a golden, crispy crust when grilled.
Heat a panini press or a skillet over medium heat. Place the sandwiches in the press or skillet and grill for about 3-5 minutes or until the bread is golden and the cheese is melted. If using a skillet, press down on the sandwiches with a spatula or a heavy pan to achieve a panini effect, flipping them carefully halfway through cooking.
Remove the paninis from the heat and let them cool for 1 minute. Slice in half and serve warm.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 7864 mg | 342% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.4 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 867 mg | 67% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1918 mg | 41% | |
*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.
