Chicken tomato pesto panini is a grilled sandwich layered with tender chicken, juicy tomatoes, fresh basil pesto, and melty cheese, all pressed between slices of crusty bread. It’s golden and crispy on the outside, warm and flavorful inside—a great choice for lunch, dinner, or even a satisfying snack. This recipe serves 2.
Ingredients
2 crusty sandwich rolls or 4 slices of ciabatta or sourdough bread
1 cooked chicken breast, sliced thin
1 large tomato, sliced
2–3 tablespoons basil pesto
4 slices mozzarella or provolone cheese
1 tablespoon butter or olive oil for grilling
Salt and black pepper to taste
How to Make Chicken Tomato Pesto Panini
If the chicken breast is freshly cooked, season with salt and pepper, grill or pan-sear until fully done, then slice.
Spread a generous layer of pesto on one side of each slice of bread.
Layer sliced chicken on one slice, followed by tomato slices and cheese. Season the tomatoes with a little salt and pepper.
Top with the second slice of bread, pesto side down, to make a sandwich.
Lightly butter the outsides of the bread or brush with olive oil.
Place the sandwich in a panini press or on a skillet over medium heat. Press it down gently.
Grill for 3–4 minutes per side (or until the bread is golden and crisp, and the cheese is melted). If using a skillet, press the sandwich with a spatula or a heavy pan to flatten slightly.
Remove from heat, slice in half, and serve warm.
Serving Suggestions
Serve with a side salad, soup, or potato wedges for a complete meal.
Chicken tomato pesto panini is crisp on the outside with layers of melted cheese, juicy chicken, and the bold flavor of pesto inside. It’s easy to make and even easier to enjoy.
