Description
A delicious Grilled Chicken Pesto Panini recipe that combines shredded chicken, pesto sauce, mozzarella cheese, and fresh ingredients for a flavorful sandwich.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup pesto sauce
- 4 slices mozzarella cheese
- 4 ciabatta rolls
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat a panini press or grill pan over medium heat.
- In a bowl, mix the shredded chicken with pesto sauce until well combined. Season with salt and pepper to taste.
- Slice the ciabatta rolls in half and layer the bottom half with a slice of mozzarella cheese.
- Spoon a generous amount of the pesto chicken mixture over the cheese. Add chopped sun-dried tomatoes and fresh basil leaves on top.
- Place another slice of mozzarella cheese on top of the filling, then cover with the top half of the ciabatta roll.
- Brush the outside of each sandwich with olive oil.
- Place the sandwiches in the panini press or grill pan. If using a grill pan, press down with a heavy skillet to flatten the sandwich. Cook for about 4-5 minutes, or until the bread is golden brown and the cheese is melted.
- Remove from heat and let cool for a minute before slicing in half.
Notes
- For a spicier kick, add sliced jalapeños to the chicken mixture.
- You can also substitute the chicken with grilled vegetables for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg