Pesto Chicken Panini
Grilled chicken, pesto, mozzarella, and roasted red peppers pressed crisp—a café-style panini for USA lunch or dinner. Press only after chicken reaches a food-safe 165°F.
🛒Ingredients
- 1 1/4 pounds boneless skinless chicken breasts, pounded even
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup basil pesto
- 8 ounces mozzarella, sliced
- 1/2 cup jarred roasted red peppers, drained and sliced
- 4 ciabatta rolls or focaccia squares, split
- Optional: handful of baby spinach
🔧Kitchen Tools Needed
- Grill pan or skillet
- Panini press
- Instant-read thermometer
📝Instructions
- 1
Rub chicken with oil, salt, and pepper. Grill or sear over medium heat until 165°F, about 5–7 minutes per side. Rest; slice.
- 2
Spread pesto on cut sides of rolls. Layer mozzarella, chicken, peppers, spinach if using, and more mozzarella.
- 3
Press in a panini press or weighted skillet 4–6 minutes until bread is crisp and cheese melts.
- 4
Slice and serve hot.
- 5
Refrigerate leftovers within 2 hours; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
❓Frequently Asked Questions
Sun-dried tomatoes?
Great swap or add-in with the peppers.
Provolone?
Excellent melty alternative to mozzarella.
Meal prep?
Cook chicken ahead; assemble and press when hungry.
No pesto?
Use mayo mixed with minced garlic and basil.
Food safety?
Chicken to 165°F before pressing; leftovers to 165°F; 2-hour chill.
