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Chicken Pesto Panini Recipe

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4.4 from 5 reviews

This Chicken Pesto Panini recipe is a quick and delicious sandwich perfect for a satisfying lunch or light dinner. Featuring tender, seasoned chicken cutlets, fresh mozzarella, ripe tomatoes, and fragrant basil leaves, all layered between slices of sourdough bread spread with flavorful pesto. Cooked to crispy perfection in a panini press or skillet, this sandwich combines fresh ingredients with a warm, melty texture for a mouthwatering meal in just 20 minutes.

Ingredients

For the Chicken

  • 1 tablespoon olive oil
  • 4 (4-ounce) chicken cutlets, pounded to ¼-inch thick
  • Salt and pepper, to taste

For the Sandwich

  • ½ cup pesto
  • 8 slices sourdough bread
  • 2 ripe tomatoes, cut into ¼-inch slices
  • 8 ounces fresh mozzarella, cut into ¼-inch slices
  • 12-16 fresh basil leaves (optional)

Instructions

  1. Cook the Chicken Cutlets: Heat olive oil in a large heavy pan over medium heat. Season the chicken cutlets on both sides with salt and pepper. Add the cutlets to the preheated pan and cook until golden brown on the bottom, about 3-4 minutes. Flip the cutlets and continue cooking until browned on the other side and the internal temperature reaches 165°F (74°C), about 2-3 minutes longer. Remove the chicken from the pan and keep warm.
  2. Assemble the Sandwiches: Spread 1 tablespoon of pesto on one side of each bread slice. On 4 of the bread slices, layer 2 slices of tomato, 1 cooked chicken cutlet, 2 slices of fresh mozzarella, and 3-4 fresh basil leaves if desired. Top each with a remaining bread slice, pesto side down, to form sandwiches.
  3. Heat the Panini Press or Pan: Preheat a panini press or a large heavy pan or grill pan over medium heat. Lightly brush the surface with olive oil. If using a pan on the stovetop, prepare a second heavy skillet to press the sandwiches down, weighted with cans to simulate the panini press effect.
  4. Grill the Sandwiches: Place two sandwiches in the panini press and cook for about 5 minutes until warmed through, cheese is melted, and the bread is crispy and golden on both sides. If using a skillet, cook similarly, flipping halfway through cooking to achieve even toasting.
  5. Serve: Remove the sandwiches from the heat and serve immediately while hot, enjoying the melty, crispy paninis fresh off the press.

Notes

  • Use a meat mallet to pound the chicken cutlets to an even thickness to ensure even cooking.
  • Feel free to substitute basil pesto with sun-dried tomato pesto for a different flavor profile.
  • If you don’t have a panini press, using a weighted skillet works well to press the sandwich for that crispy finish.
  • For a vegetarian version, omit the chicken and add grilled vegetables or extra mozzarella.
  • Use fresh mozzarella rather than pre-shredded for better melt and texture.

Find it online: https://simpleplatter.com/chicken-pesto-panini-recipe/