Loaded Chicken Pesto Panini

A delightful sandwich loaded with juicy chicken, aromatic basil pesto, melty mozzarella, and vibrant veggies, perfect for a comforting meal.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Lunch, Sandwich

Cuisine: American, Italian

Calories: 540

Main Ingredients

2 cups cooked chicken, shredded (about 1 pound) You can use rotisserie chicken for convenience.
1/2 cup basil pesto Store-bought or homemade.
8 ounces fresh mozzarella cheese, sliced For a delicious melty texture.
1/2 cup sun-dried tomatoes, sliced Use oil-packed for extra flavor.
1 medium bell pepper, sliced Any color you prefer.
4 large ciabatta rolls or panini bread For the sandwich base.
2 tablespoons extra virgin olive oil Brushed on the outside for grilling.
to taste Salt and pepper To enhance flavor.

Preparation

Gather all ingredients and set up your panini press or grill pan.
In a large bowl, combine the shredded chicken and basil pesto until well-coated. Set aside.
Cut each ciabatta roll horizontally to layer the fillings evenly.

Assembly

Spread generous amounts of the pesto-chicken mixture on the bottom half of each roll.
Top with slices of fresh mozzarella, sun-dried tomatoes, and bell pepper.
Add salt and pepper to elevate the flavors.
Place the top half of the ciabatta rolls over the fillings and gently press down.

Grilling

Lightly brush the outside of each sandwich with extra virgin olive oil.
Preheat your panini press over medium heat and grill the sandwiches for about 3-5 minutes until golden brown and the cheese is melty.

Serving

Remove the panini from the heat, let cool for a minute, then slice in half and serve warm.

Use fresh ingredients for the best flavor. You can swap chicken for turkey or grilled vegetables for a vegetarian version.