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This grilled chicken & pesto panini recipe brings together the fresh flavors of homemade pesto, tender chicken, and melty mozzarella all pressed between crusty Italian bread. The combination creates a cafe-quality sandwich right in your own kitchen that's perfect for lunch or a quick dinner.
I first made these paninis when hosting an impromptu lunch for friends, and they've become my go-to sandwich ever since. The homemade pesto elevates the entire dish and makes everyone think you spent hours in the kitchen.
Ingredients
- Thin sliced chicken breasts: Provide the perfect protein that cooks quickly and evenly
- Italian panella bread: Creates the ideal crispy exterior while staying soft inside
- Fresh mozzarella cheese: Offers that signature stretch and mild flavor that complements the pesto
- Plum tomatoes: Add juicy freshness and acidity to balance the rich elements
- Prepared pesto: Brings herbal brightness and ties all flavors together
- Cooking spray: Ensures perfect golden grill marks without sticking
Step-by-Step Instructions
- Prepare the chicken:
- Heat your grill pan over medium-high heat until hot. Lightly coat with cooking spray to prevent sticking. Place thin chicken slices on the hot surface and cook for approximately 2-3 minutes per side. You'll know they're ready when they have nice grill marks and the center is no longer pink. Remove from heat and allow to cool slightly before assembling sandwiches.
- Make the homemade pesto:
- Add all pesto ingredients to your food processor fresh basil, pecorino cheese, pine nuts, garlic, olive oil, salt and pepper. Pulse several times until ingredients begin to break down, then process continuously until you achieve a smooth paste-like consistency. The texture should be spreadable but not completely liquid. You may need to stop and scrape down the sides once or twice for even blending.
- Assemble the sandwiches:
- Slice your panella bread into even portions. Spread a generous layer of your freshly made pesto on both the top and bottom interior sides of bread. This double application ensures flavor in every bite. Place cooled grilled chicken pieces on the bottom slice, slightly overlapping if needed for even coverage. Layer 2 slices of fresh mozzarella over the chicken, followed by 2-3 slices of tomato. Complete the sandwich by placing the top bread slice pesto-side down.
- Grill the panini:
- Lightly spray the exterior of both top and bottom bread slices with cooking spray. This helps achieve golden brown grill marks and prevents sticking. Place assembled sandwich on your preheated grill or panini press. Close the lid and apply gentle pressure to compress the sandwich slightly. Cook until the bread develops dark golden grill marks and the cheese has melted, approximately 3-4 minutes. If using a grill pan without a press, place a heavy skillet on top of the sandwich to compress it while cooking.
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The freshness of the basil completely transforms this sandwich. I grow basil in my kitchen window box specifically for making pesto, and the difference between freshly made and store-bought is truly remarkable. My family now refuses to eat paninis with anything but homemade pesto after experiencing the bright flavor it brings.
Make-Ahead Tips
The entire panini assembly process can be streamlined by preparing components in advance. Grill chicken breasts the day before and refrigerate them once cooled. Make a double batch of pesto to keep on hand for these sandwiches and other meals throughout the week. When ready to serve, simply assemble and grill for freshly made paninis in minutes.
Perfect Pairings
This hearty chicken panini pairs wonderfully with light side dishes that balance its richness. A simple arugula salad dressed with lemon and olive oil complements the sandwich perfectly. For a more substantial meal, serve alongside a cup of tomato soup for the classic soup and sandwich combination that everyone loves. During warmer months, a chilled pasta salad makes an excellent accompaniment.
Ingredient Substitutions
The beauty of this panini lies in its adaptability. No panella bread? Any crusty Italian loaf, ciabatta, or even sourdough works beautifully. Turkey cutlets can replace chicken for a different flavor profile. For a vegetarian version, substitute grilled portobello mushrooms or eggplant slices for the chicken. Dairy-free diners can use plant-based mozzarella alternatives and nutritional yeast instead of pecorino in the pesto.
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This recipe allows you to create a cafe-quality meal that brings joy to your table, any day of the week.
Frequently Asked Questions
- → Can I use store-bought pesto instead of making it from scratch?
Yes, store-bought pesto works perfectly as a time-saving alternative. Just choose a high-quality brand for best flavor results. The recipe calls for prepared pesto as an option, making this a flexible dish for busy weeknight meals.
- → What can I substitute for panella bread?
Any round Italian loaf works well, but you can also use ciabatta, focaccia, or sourdough. The key is choosing bread sturdy enough to hold the fillings and withstand grilling without becoming soggy.
- → Do I need a panini press to make this sandwich?
While a panini press or grill creates ideal results, you can use a regular skillet and press the sandwich down with another heavy pan on top. The goal is achieving golden, crispy bread with melted cheese inside.
- → Can I prepare elements of this panini ahead of time?
Yes! Grill the chicken and prepare the pesto up to 2 days ahead. Store separately in airtight containers in the refrigerator. When ready to serve, simply assemble and grill the sandwiches for a quick meal.
- → What sides pair well with this chicken panini?
This panini pairs beautifully with light sides like mixed greens with balsamic vinaigrette, a simple tomato soup, roasted vegetables, or Italian pasta salad. For a heartier meal, serve with sweet potato fries or potato chips.
- → Are there ways to make this panini lighter or healthier?
To lighten the sandwich, use part-skim mozzarella, reduce the amount of cheese, or use whole grain bread instead of Italian panella. You can also add more vegetables like spinach or roasted red peppers for extra nutrition.