Get ready to tantalize your taste buds with a delightful twist on a classic favorite! Our Grilled Chicken Pesto Panini is not just a sandwich; it’s a culinary adventure that brings the vibrant flavors of Italy right to your kitchen. With its crispy sourdough bread, succulent grilled chicken, and a luscious pesto spread, this panini is a mouthwatering masterpiece that’s perfect for lunch or a quick dinner. In just 20 minutes, you can create a gourmet experience that will have your family and friends begging for seconds. Ready to elevate your sandwich game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 slices sourdough bread
- 2 grilled chicken breasts, sliced
- 1/4 cup pesto
- 4 slices mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Slice the grilled chicken breasts into thin strips and set aside. If you haven't already, prepare the pesto sauce by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth, or use store-bought pesto for convenience.
- Take the sourdough bread slices and lay them out on a clean surface. Spread a generous amount of pesto on two of the slices, ensuring an even coating.
- On top of the pesto-covered slices, layer the sliced grilled chicken evenly. Season the chicken with a pinch of salt and pepper to enhance the flavor.
- Next, place two slices of mozzarella cheese on top of the chicken. The cheese will melt beautifully during grilling, adding richness to the panini.
- Cover the assembled sandwiches with the remaining two slices of sourdough bread. Press down gently to help the ingredients meld together.
- Heat a large skillet or panini press over medium heat. Add the olive oil to the skillet, allowing it to warm up for a minute.
- Carefully place the assembled paninis in the skillet. If using a skillet, press down on the sandwiches with a spatula or another heavy pan to create a nice grill mark and help the cheese melt.
- Cook the paninis for about 3-5 minutes on one side, or until golden brown and crispy. Flip the sandwiches carefully and cook for an additional 3-5 minutes on the other side.
- Once both sides are golden brown and the cheese has melted, remove the paninis from the skillet. Let them rest for a minute before slicing in half.
- Serve the grilled chicken pesto paninis warm, with a side of salad or chips if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Choose Quality Ingredients: For the best flavor, use fresh basil for your pesto and high-quality mozzarella cheese. If you have the time, homemade pesto will elevate your panini to the next level!
- Grill to Perfection: Make sure your skillet or panini press is preheated before adding the sandwiches. This ensures a nice, crispy exterior while keeping the inside gooey and melty.
- Pressing Matters: If you’re using a skillet, press down firmly on the sandwiches with a spatula or another heavy pan. This helps the cheese melt evenly and creates those beautiful grill marks.
- Customize Your Fillings: Feel free to add extra toppings like sun-dried tomatoes, arugula, or roasted red peppers for an extra burst of flavor. You can also swap out the chicken for turkey or veggies for a vegetarian option.
- Serve with Style: Pair your panini with a refreshing side salad or crispy chips to balance the richness of the sandwich. A drizzle of balsamic glaze over the salad can add a lovely touch.
- Leftovers? No Problem!: If you have leftover paninis, wrap them in foil and reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Nutrition Facts
Calories: 645kcal
Carbohydrates: 36g
Protein: 54g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
