Chicken Pesto Panini Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
2 servings
Ingredients
  • 2 boneless, skinless chicken breasts (about 6 ounces each)
  • 7 tablespoons pesto, divided
  • 2 tablespoons olive oil, divided
  • 4 slices sourdough bread
  • 4 ounces mozzarella cheese, sliced
  • ¼ cup sun-dried tomatoes, julienned
  • 1 cup fresh spinach leaves
Directions
  1. Preheat a grill pan over medium heat.
  2. Using 3 tablespoons of the pesto, coat both sides of each chicken breast.
  3. Add 1 tablespoon of the olive oil to the pan.
  4. Place chicken in the pan and cook for about 6-7 minutes per side or until the internal temperature reaches 165 F.
  5. Remove chicken from pan and let rest for 5 minutes before slicing into ½-inch-thick slices.
  6. Take the remaining 4 tablespoons of pesto and spread 1 tablespoon on one side of each slice of bread.
  7. Layer the sliced chicken, mozzarella cheese, sun-dried tomatoes, and spinach on top of two of the pesto-covered bread slices.
  8. Cap with the remaining slices of bread.
  9. Clean the same pan you cooked the chicken in, add the remaining tablespoon of olive oil, and heat over medium heat.
  10. Place the sandwiches in the pan and press down with a heavy skillet or panini press.
  11. Cook for 3-4 minutes on each side, or until the bread is toasted and the cheese has melted.
  12. Remove from heat and slice the panini in half.
  13. Serve hot. Garnish with a sprig of basil, if using.