Chicken Pesto Panini Recipe

Ciabatta: A type of Italian white bread known for its airy texture and crisp crust.

Sourdough bread: A tangy, chewy bread made from naturally fermented dough.

Chicken breast: Lean, cooked, and shredded meat that serves as the main protein.

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.

Olive oil: Used to brush the outside of the sandwich for a golden, crispy finish.

To ensure your panini is perfectly crispy, make sure to brush the olive oil evenly on the outside of the bread. This not only helps achieve that golden-brown crust but also prevents the sandwich from sticking to the panini press.

• ciabatta - Substitute with whole grain bread: Whole grain bread provides a healthier option with more fiber and nutrients.

• sourdough bread - Substitute with baguette: A baguette offers a similar texture and can hold up well to the panini press.

• shredded cooked chicken breast - Substitute with shredded turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast.

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

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor that pairs nicely with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling or pressing the panini.

• 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 the sandwich from drying out.
• Place the wrapped panini 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 panini has been stored.
• Store the panini in the refrigerator if you plan to eat it within 2-3 days. For longer storage, place it in the freezer, where it can last up to 2 months.
• When ready to eat, if refrigerated, reheat the panini in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and the cheese is melted.
• If frozen, thaw the panini in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by extending the oven time to 20-25 minutes.
• For a crispy texture, avoid microwaving the panini. Instead, use a panini press or a skillet with a weight on top to mimic the press effect.
• Enjoy your reheated chicken pesto panini with a side of salad or soup for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the chicken pesto panini in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the mozzarella cheese is melted and the bread is crispy.

• Stovetop Method: Heat a skillet over medium heat. Place the panini in the skillet and cover with a lid to trap the heat. Cook for about 3-5 minutes on each side, pressing down occasionally with a spatula, until the cheese is melted and the bread is golden brown.

• Microwave Method: This method is quicker but may result in a less crispy panini. Wrap the sandwich in a damp paper towel to keep it moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pesto panini directly on the rack or on a baking sheet. Heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the panini in the air fryer basket and cook for about 3-5 minutes, or until the cheese is melted and the bread is crispy.

• Panini press: A specialized grill that presses and toasts the sandwich, ensuring even cooking and a crispy exterior.

• Knife: Used to slice the ciabatta or sourdough bread evenly.

• Cutting board: Provides a stable surface for slicing the bread and other ingredients.

• Basting brush: Helps to evenly coat the outside of the sandwich with olive oil.

• Measuring cup: Ensures accurate measurement of the shredded chicken breast and pesto sauce.

• Spatula: Useful for safely removing the hot panini from the press without burning your hands.

• Plate: For serving the hot and delicious panini once it’s ready.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast from the store or leftovers from a previous meal.

Make pesto in advance: Prepare a batch of pesto sauce ahead of time and store it in the fridge for quick access.

Pre-slice bread: Have your ciabatta or sourdough bread pre-sliced and ready to go.

Assemble ingredients: Lay out all your ingredients before starting to streamline the assembly process.

Use a panini press: A panini press cooks both sides simultaneously, cutting down on cooking time.