Description
This sandwich combines tender chicken with melted mozzarella and fresh basil pesto. You get a crisp crust and warm filling in every bite. It works well for a quick lunch or simple dinner.
Ingredients
Scale
- 4 slices sturdy bread (sourdough or ciabatta)
- 1 cup cooked chicken breast, sliced
- 4 tablespoons basil pesto
- 4 slices mozzarella cheese
- 1 medium tomato, sliced
- 1 tablespoon butter, softened
Instructions
- Spread pesto evenly on the inside of each bread slice.
- Layer chicken, tomato slices, and cheese on the bottom slices.
- Close the sandwiches with the top bread slices.
- Butter the outer crusts of the bread generously.
- Preheat your panini press or skillet to medium heat.
- Grill the sandwiches for 4 to 5 minutes until golden brown.
- Remove from heat once the cheese melts.
- Cut in half and serve immediately.
Notes
- Substitute rotisserie chicken for quicker preparation.
- Use provolone cheese for a sharper flavor profile.
- Add fresh spinach leaves before grilling for added color.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 580 kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken pesto panini, grilled chicken sandwich, italian lunch recipe, toasted sandwich, easy panini recipe