Chicken Pesto Panini

Enjoy a gourmet Chicken Pesto Panini in just 25 minutes! This easy recipe combines shredded rotisserie chicken, vibrant pesto, arugula, fresh tomatoes, and oozy mozzarella between slices of whole grain or sourdough bread. Perfectly toasted on a panini grill or sauté pan, it’s a satisfying meal with minimal effort. Serve with a simple arugula and tomato salad for a complete dish. Plus, we’ve included plant-based and gluten-free variations, as well as a time-saving oven method for those extra-busy days. Dive into this flavor-packed sandwich for a lunchtime treat or a quick dinner fix.

Prep Time: 10 Minutes
Cook Time: 15 Minutes

Ingredients:

●  2 cups rotisserie chicken, shredded

●  ½ cup store bought pesto

●  2 cups arugula

●  2 roma tomatoes, sliced

●  1 ⅓ cups shredded mozzarella cheese

●  8 slices whole grain or sourdough bread


Directions:

Heat up a panini grill or a large sauté pan. In a large bowl, toss chicken with salt, pepper, and pesto to coat. Stack one half of your bread with arugula, sliced tomato, pesto chicken and shredded mozzarella cheese. Top with the other half of the bread. Repeat with remaining sandwiches. Place in a panini press and cook until toasty and cheese is melted. Alternatively, heat on a sauté pan over medium heat, flip when the first side is toasted for about 2-3 minutes. Serve alongside a small arugula salad with tomatoes and a light olive oil, salt and pepper drizzle.


Other Ways To Prepare This Meal:

Plant-based: Use smashed chickpeas instead of chicken and add vegan pesto.

Gluten-free: Use gluten-free bread or make it a salad with extra arugula, toss everything with pesto.

Quick Prep: Lay sandwiches open faced on a sheet tray and toast all at one time in the oven at 375F for 10 minutes.