Ingredients
Scale
- 2 slices ciabatta or rustic Italian bread
- 1 tbsp basil pesto
- ½ cup cooked, shredded or grilled chicken
- 2 slices mozzarella or provolone cheese
- 2 slices fresh tomato (optional)
- 1 tbsp butter or olive oil (for grilling)
Instructions
- Prep the Bread: Spread basil pesto evenly on one side of each bread slice.
- Assemble the Sandwich: Layer grilled chicken, cheese, and tomato (if using) between the slices.
- Heat the Panini Press or Skillet: If using a panini press, preheat it. If using a skillet, heat over medium heat.
- Grill the Panini: Brush the outside of the bread with butter or olive oil. Cook for 3–4 minutes in a panini press or 2–3 minutes per side in a skillet until the bread is crispy and the cheese melts.
- Serve & Enjoy: Slice in half and serve warm!
Notes
- No panini press? Use a skillet with a heavy pot to press the sandwich while grilling.
- Make it vegetarian: Swap chicken for grilled portobello mushrooms or roasted red peppers.
- Extra crispy tip: Sprinkle Parmesan on the bread’s exterior before grilling for added crunch.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Lunch
- Method: Grilled / Panini Press
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 panini
- Calories: ~450 kcal
- Sugar: ~2g
- Sodium: ~600mg
- Fat: ~20g
- Saturated Fat: ~8g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~3g
- Protein: ~30g
- Cholesterol: ~55mg
Keywords: quick panini recipe, cheesy pesto panini, chicken panini, easy panini sandwich, grilled sandwich