Chicken Pesto Panini Recipe

Grilled chicken breast: Sliced pieces of chicken that have been cooked on a grill, adding a smoky flavor to the panini.

Ciabatta bread: An Italian white bread with a crisp crust and airy texture, perfect for paninis.

Pesto sauce: A rich, green sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Mozzarella cheese: A mild, creamy cheese that melts beautifully in the panini.

Spinach: Fresh, leafy greens that add a nutritious and vibrant touch to the sandwich.

To achieve the perfect grilled chicken for your panini, make sure to marinate the chicken breast for at least 30 minutes before grilling. This not only enhances the flavor but also keeps the chicken moist and tender. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.

• grilled and sliced chicken breast - Substitute with grilled and sliced turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable substitute.

• grilled and sliced chicken breast - Substitute with grilled and sliced portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and rich flavor.

• ciabatta bread - Substitute with sourdough bread: Sourdough has a similar chewy texture and can hold up well to grilling.

• ciabatta bread - Substitute with whole grain bread: Whole grain bread offers a healthier alternative with added fiber and nutrients.

• pesto sauce - Substitute with sun-dried tomato spread: Sun-dried tomato spread provides a rich, tangy flavor that complements the other ingredients.

• pesto sauce - Substitute with hummus: Hummus offers a creamy texture and can be flavored with herbs to mimic the taste of pesto.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• mozzarella cheese - Substitute with vegan mozzarella: For a dairy-free option, vegan mozzarella provides a similar texture and melting quality.

• fresh spinach - Substitute with arugula: Arugula adds a peppery flavor and similar leafy texture to the panini.

• fresh spinach - Substitute with kale: Kale offers a hearty texture and can be used raw or lightly sautéed for added flavor.

• Allow the chicken pesto panini to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each panini individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents them from sticking together.

• Place the wrapped paninis in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.

• Label the container or bag with the date. This ensures you keep track of how long the paninis have been stored.

• Store in the refrigerator for up to 3 days. If you plan to keep them longer, place them in the freezer where they can last up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the panini on a baking sheet and heat for about 10 minutes, or until the mozzarella cheese is melted and the bread is crispy.

• For reheating from frozen, allow the panini to thaw in the refrigerator overnight. Then follow the same reheating instructions as above.

• Alternatively, you can reheat the panini in a panini press or a skillet. Heat on medium until the bread is golden and the cheese is melted, flipping halfway if using a skillet.

• Avoid microwaving the panini as it can make the bread chewy and the spinach wilted.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the chicken pesto panini in aluminum foil to keep it from drying out.
  3. Place the wrapped panini on a baking sheet.
  4. Heat for about 10-15 minutes, or until the mozzarella cheese is melted and the ciabatta bread is warm and crispy.
  5. Remove from the oven, unwrap, and enjoy your reheated panini.

• Stovetop Method:

  1. Heat a skillet or non-stick pan over medium heat.
  2. Place the chicken pesto panini in the skillet and cover with a lid to trap the heat.
  3. Cook for about 3-4 minutes on each side, pressing down gently with a spatula to ensure even heating.
  4. Once the mozzarella cheese is melted and the ciabatta bread is crispy, remove from the skillet and serve.

• Microwave Method:

  1. Place the chicken pesto panini on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the ciabatta bread from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until the mozzarella cheese is melted and the panini is warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken pesto panini in the air fryer basket.
  3. Heat for about 5-7 minutes, or until the mozzarella cheese is melted and the ciabatta bread is crispy.
  4. Check halfway through and flip if necessary to ensure even heating.
  5. Remove from the air fryer and enjoy your crispy, reheated panini.

• Panini press: A specialized grill that presses and grills the sandwich, ensuring even cooking and those beautiful grill marks.

• Knife: Essential for slicing the grilled chicken breast into manageable pieces.

• Cutting board: Provides a safe and clean surface for slicing the chicken and assembling the sandwich.

• Spatula: Useful for lifting and flipping the panini if needed, and for safely removing it from the press.

• Measuring spoons: Helps in accurately measuring the pesto sauce to ensure consistent flavor.

• Plate: For assembling the sandwich and serving it once it's done.

• Tongs: Handy for placing the sandwich in the panini press and removing it without burning your fingers.

Pre-cook the chicken: Grill and slice the chicken breast ahead of time to save on prep work.

Use store-bought pesto: Opt for a high-quality pesto sauce from the store to cut down on preparation time.

Assemble in advance: Layer the ingredients on the ciabatta bread and store in the fridge until ready to grill.

Preheat the panini press: Make sure your panini press is hot and ready to go before you start assembling the sandwiches.