Go Back
–+ servings

Amazing Basil Pesto Chicken Panini Recipe

Rose
This Amazing Basil Pesto Chicken Panini Recipe combines juicy roasted chicken, vibrant basil pesto, creamy avocado, sweet roasted red peppers, fresh tomato, and melted mozzarella or provolone pressed between crispy golden bread. It’s a warm, satisfying Mediterranean-inspired sandwich perfect for lunch, dinner, or casual entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 2 sandwiches
Calories 520 kcal

Equipment

  • panini press or skillet
  • baking sheet (if roasting chicken)
  • knife
  • cutting board
  • spatula or heavy pan (for pressing)

Ingredients
  

  • 2 large cooked chicken breasts, sliced thin
  • 1/2 cup basil pesto sauce
  • 1 large avocado, sliced
  • 1 cup roasted red peppers, sliced
  • 4 slices fresh mozzarella or provolone cheese
  • 1 large tomato, sliced
  • fresh basil leaves (optional)
  • 4 slices sourdough or ciabatta bread (or 2 sandwich rolls)
  • 1-2 tablespoons olive oil
  • salt and black pepper to taste

Instructions
 

  • If starting from raw chicken, season the breasts with salt, pepper, and olive oil. Roast at 400°F (200°C) for 20–25 minutes until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. If using pre-cooked or rotisserie chicken, simply slice evenly.
  • Lay out the bread slices and spread basil pesto on the inside of each slice. On the bottom slice, layer sliced chicken, roasted red peppers, avocado, tomato, cheese, and fresh basil if using. Lightly season with salt and pepper, then top with the second slice of bread, pesto side down.
  • Brush the outside of the bread with olive oil. Grill in a preheated panini press for 4–6 minutes until golden and melted. Alternatively, cook in a skillet over medium heat for 3–4 minutes per side, pressing down, until crisp and cheese is melted. Let rest 1–2 minutes before slicing and serving.

Notes

Slice chicken thinly for even heating and better layering. Pat roasted red peppers dry to avoid soggy bread. Use medium heat so the bread crisps without burning before the cheese melts. For a lighter version, use whole wheat bread, part-skim mozzarella, and light pesto. You can also substitute grilled portobello mushrooms for a vegetarian option.

Nutrition

Calories: 520kcalCarbohydrates: 35gProtein: 38gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 680mgPotassium: 850mgFiber: 6gSugar: 5gVitamin A: 900IUVitamin C: 35mgCalcium: 250mgIron: 3mg
Keyword basil pesto chicken panini, chicken pesto sandwich, easy chicken panini recipe, grilled chicken panini
Tried this recipe?Let us know how it was!