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Chicken Pesto Panini Recipe

Italian · Main course · 20 min total

A warm and crispy Italian-style sandwich filled with juicy chicken, fresh basil pesto, and melted mozzarella cheese.

Ingredients

• 2 boneless skinless chicken breasts (about 6 oz each)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 4 slices sourdough or ciabatta bread
• 1/4 cup basil pesto (store-bought or homemade)
• 4 slices fresh mozzarella cheese
• 1/2 cup fresh baby spinach leaves
• 2 tablespoons butter, softened

Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
2. Spread pesto on one side of each bread slice. On two slices, layer mozzarella, sliced chicken, and spinach. Top with remaining bread slices, pesto side down.
3. Spread butter on the outside of each sandwich. Heat a panini press or a large skillet over medium heat. Cook sandwiches for 3-4 minutes per side until bread is golden and cheese melts. If using a skillet, press down with a spatula or another heavy pan.
4. Slice in half and serve immediately.

Tips

• For extra flavor, add sun-dried tomatoes or roasted red peppers.
• Serve with a side of marinara sauce for dipping.
• If you don't have a panini press, use a grill pan or a regular skillet with a weight on top.

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