Sourdough Chicken Pesto Panini
Elevate your sandwich game with this irresistible Sourdough Chicken Pesto Panini—a perfect harmony of rich flavors and textures! Featuring hearty slices of sourdough bread, tender grilled chicken, creamy mozzarella, and juicy tomato, this panini is generously slathered with vibrant homemade basil pesto for an herby kick. Lightly brushed with olive oil and toasted to golden, crispy perfection, each bite delivers a delightful crunch followed by a melty, savory filling. Ready in just 15 minutes, this quick and satisfying panini is ideal for lunch, a light dinner, or even an on-the-go meal. Serve it fresh and warm, and pair it with a crisp salad or a bowl of soup for a cafe-style experience! Perfect for fans of grilled sandwiches and easy gourmet recipes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 slices Sourdough bread
- 1 piece Cooked grilled chicken breast
- 4 slices Mozzarella cheese
- 1 medium Tomato
- 4 tablespoons Fresh basil pesto
- 2 teaspoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
1. Preheat a panini press or a large non-stick skillet over medium-high heat.
2. Slice the cooked grilled chicken breast into thin, even pieces.
3. Cut the tomato into thin slices, about 1/4-inch thick.
4. Lay out the sourdough bread slices on a clean workspace. Spread 1 tablespoon of basil pesto evenly on one side of each slice.
5. On two of the slices, layer 2 slices of mozzarella cheese, followed by the sliced chicken, tomato, and a pinch of salt and black pepper.
6. Place the remaining two slices of bread, pesto-side down, on top of the layered ingredients to form two sandwiches.
7. Brush the outer sides of both sandwiches with olive oil, ensuring a light, even coating for a golden, crispy crust.
8. Place the sandwiches in the panini press (or skillet, if using). If using a skillet, press down with a spatula or a heavy object to achieve a panini-style effect.
9. Cook for about 3-4 minutes, flipping halfway if using a skillet, until the bread is golden brown and the cheese is fully melted.
10. Remove from the heat and let the paninis rest for 1-2 minutes before slicing in half and serving. Enjoy warm!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 328 mg | 25% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 539 mg | 11% | |
*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.
