Quick Chicken and Pesto Panini
Indulge in the irresistible taste of a Quick Chicken and Pesto Panini, where crispy ciabatta bread embraces juicy chicken, vibrant pesto, and gooey mozzarella. This delightful sandwich is perfect for any occasion, whether it’s a quick weekday lunch or an elegant dinner party. Simple to prepare yet bursting with flavor, this panini will leave you craving more with every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh pesto (or store-bought)
- 8 oz fresh mozzarella cheese, sliced
- 4 ciabatta bread rolls
- 2 tbsp olive oil
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook for 6–7 minutes per side until golden brown and fully cooked. Let cool slightly before slicing.
- Spread pesto on one side of each ciabatta roll. Layer sliced chicken and mozzarella on the pesto side.
- Brush the outside of the sandwiches with the remaining olive oil. Preheat a panini press or grill pan to medium-high heat.
- Grill sandwiches for about 3–5 minutes until the bread is golden brown and the cheese is melted.
- Slice in half and serve immediately with chips or salad.
Nutrition
- Serving Size: 1 panini (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For extra flavor, consider adding roasted red peppers or fresh spinach to your panini. To prevent soggy bread, ensure that your filling isn’t overly wet and grill thoroughly. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat on medium heat in a skillet.