This Grilled Chicken Panini with Classic Pesto made with panella Italian bread on my indoor griddle is one of my family’s favorite weeknight meals.
How Do I Make Grilled Chicken & Pesto Panini?
First, you’ll need to make Pesto by adding fresh basil, EVOO, garlic, salt, Pecorino Romano cheese and pine nuts (optional) in a food processor or blender and pulse until smooth.
Next, grill your chicken on your indoor griddle for 2-3 minutes depending on thickness. Remove and let cool; then assemble your sandwiches. I used the thin sliced boneless chicken breasts.
How Do I Assemble the Panini?
Step 1. Spreading some pesto on each side of the bread.
Step 2. Add grilled chicken, tomato slices and fresh mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches.
Step 3. Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it’s golden brown and the cheese is melted.
Pretty simple right? I haven’t made these panini’s in a long time and was so happy to have found these buried here on the blog. Guess what we’re having for dinner this week? ????
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This Grilled Chicken & Pesto Panini made with panella Italian bread on my indoor griddle is one of my family's favorite weeknight meals.
- 8 Thinly Sliced Chicken Breasts
- 1 Medium Panella Bread, sliced (or any other loaf of round bread), you won't use the entire loaf
- 8 Slices Fresh Mozzarella
- 2 Roma Tomatoes, sliced
- Prepared Pesto
- Cooking Spray
- 2 c. Fresh Basil, firmly packed
- 1/4 c. Pecorino Romano Cheese, grated
- 1/4 c. Pine Nuts (optional)
- 3 Cloves Garlic
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Black Pepper
- Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes (depending on thickness).
- Remove and let cool. Assemble your sandwiches by spreading some pesto on each side of the bread.
- Next, add your grilled chicken, tomato and mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches.
Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it's golden brown and the cheese is melted.
Add all ingredients to a food processor and blend until well mixed and the basil is a paste-like consistency. Makes 1/3 cup.
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*Originally shared January 2012/Updated June 2019