Crispy & Melty Pesto Chicken Panini
This pesto chicken panini brings gourmet deli flavors right into your kitchen! Thick slices of sourdough bread are smeared with rich basil pesto and layered with tender chicken, fresh tomatoes, baby spinach, and a double layer of provolone cheese before being pressed until shatteringly crisp and completely melty.
Servings: 4 Sandwiches
Ingredients
- 8 slices of sourdough bread
- 2 cups cooked chicken breast sliced or shredded
- 1/2 cup basil pesto
- 8 slices of provolone cheese
- 1 large tomato thinly sliced
- 1 cup baby spinach leaves
- 2 tablespoons softened butter
Instructions
- Butter the outside of each sandwich.
- Spread pesto evenly on one side of each slice of bread.
- Layer chicken, provolone cheese, tomato slices, and spinach on four slices of bread. Top with the remaining bread slices, pesto side down.
- Preheat a panini press or grill pan over medium heat.
- Cook sandwiches for 4–5 minutes, or until the bread is golden brown and crisp and the cheese is melted. If using a grill pan, press with a heavy skillet and flip halfway through cooking.
- Remove from heat and let rest for 1 minute before slicing. Serve warm.
Notes
- Whenever I'm short on time, I grab a rotisserie chicken from the grocery store, shred up the breast meat, and use that instead.
- Swap the provolone for fresh or sliced mozzarella for that dramatic cheese pull.
- If you want to dress your sandwich up a bit, fry up a few strips of crispy bacon and layer them right next to the chicken breast.