Best 2 Grilled Chicken Pesto Panini Recipes

Indulge in a symphony of flavors with our grilled chicken pesto panini recipe, a culinary masterpiece that tantalizes your taste buds. This delectable sandwich features succulent grilled chicken, aromatic pesto, melted cheese, and a medley of fresh ingredients, all nestled between toasted bread. It's a perfect balance of flavors and textures that will leave you craving more.

In addition to the classic grilled chicken pesto panini, this article presents a delightful array of variations to suit every palate. From the tantalizing sun-dried tomato and mozzarella panini to the irresistible avocado, bacon, and egg panini, each recipe offers a unique taste experience. Whether you prefer a vegetarian option like the roasted vegetable and goat cheese panini or a hearty meaty delight like the Italian sausage and peppers panini, we've got you covered.

These paninis are not only delicious but also incredibly versatile. You can enjoy them as a quick and satisfying lunch, a hearty dinner, or even a delightful snack. They're perfect for picnics, potlucks, or simply as a treat for yourself.

So, grab your apron, fire up your grill or panini press, and embark on a culinary journey with our grilled chicken pesto panini and its tempting variations. Let your taste buds rejoice as you savor each bite of these flavorful and satisfying sandwiches.

Here are our top 2 tried and tested recipes!

GRILLED CHICKEN PESTO PANINI

Grilled Chicken Pesto Panini image

If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread

Steps:

Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
Season the breasts with salt and pepper.
Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
Remove from pan and place on a plate or board.
Top each fillet with some of the roasted peppers and a slice of cheese.
Spread BOTH sides of the bread with pesto sauce.
Place chicken inside the bread and form to a sandwich.
Brush both sides of the outside of bread with olive oil.
Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
Remove from pan and cut in half.

Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3

GRILLED CHICKEN AND BROCCOLI PESTO PANINI

Grilled Chicken and Broccoli Pesto Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup walnuts
Kosher salt
2 small heads broccoli, cut into florets (about 3 cups)
1 clove garlic
1 tablespoon honey
1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
1 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
8 slices rustic bread
4 chicken cutlets
1/4 teaspoon red pepper flakes
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, from half a lemon
1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved

Steps:

For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
For the sandwich: Preheat a grill pan over medium-high heat.
Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

Tips:

To make your grilled chicken pesto panini extra flavorful, use a high-quality pesto. Homemade pesto is always the best option, but you can also find good store-bought pesto in the refrigerated section of your grocery store.
If you don't have a grill, you can cook your chicken in a grill pan over medium heat. Just be sure to preheat the pan well before adding the chicken.
For a crispy panini, butter the outsides of the bread before grilling. You can also add a thin layer of mayonnaise or olive oil to the bread for extra flavor.
If you're using a thick loaf of bread, you may need to press the panini down with a heavy object while it's grilling to ensure that it cooks evenly.

Conclusion:

Grilled chicken pesto paninis are a quick and easy meal that can be enjoyed for lunch or dinner. They're also a great way to use up leftover chicken. With just a few simple ingredients, you can create a delicious and satisfying sandwich that the whole family will love.

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