Best 8 P P Pesto Panini Recipes

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Indulge in a symphony of flavors with our delectable P-P Pesto Panini. Picture a warm, crispy panini bread enveloping layers of tangy pesto, juicy chicken or vegetables, and a symphony of melted cheeses. The pesto, a vibrant green sauce made from fresh basil, pine nuts, and Parmesan cheese, adds a burst of herbaceousness to every bite. Succulent chicken or tender grilled vegetables provide a protein-packed heartiness, while the melted cheese, a blend of mozzarella and provolone, offers a rich, gooey indulgence. Served with a side of zesty marinara sauce for dipping, this P-P Pesto Panini is an explosion of taste and texture that will tantalize your taste buds.

Let's cook with our recipes!

PESTO PANINI WITH FRESH MOZZARELLA AND TOMATO



Pesto Panini with Fresh Mozzarella and Tomato image

Pesto Panini with Fresh Mozzarella and Tomato. A toasted buttery panini with basil pesto, melted fresh mozzarella cheese, and juicy tomatoes.

Provided by Modern Honey

Categories     Lunch or Dinner

Time 11m

Number Of Ingredients 6

12 Slices Bread ((sourdough, ciabatta, focaccia, or white bakery bread))
1 cup Pesto *
2 large Tomatoes ((sliced into 1/4" slices))
(1) 16-ounce ball Fresh Mozzarella Cheese
Salt
Butter

Steps:

  • Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
  • Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
  • Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
  • **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.

PROSCIUTTO AND PESTO PANINI



Prosciutto and Pesto Panini image

This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over medium-high heat or a panini press.
  • Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
  • Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
  • Cut sandwich into quarters. Serve immediately.

PESTO CHICKEN PANINI



Pesto Chicken Panini image

Provided by Sandra Lee

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves

Steps:

  • In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
  • In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
  • Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
  • Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
  • Cut into 4 portions and serve.

CHICKEN PESTO PANINIS



Chicken Pesto Paninis image

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Provided by LEAHMCINTYRE

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat a panini grill.
  • Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
  • Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g

PESTO, MOZZARELLA AND TOMATO PANINI



Pesto, Mozzarella and Tomato Panini image

Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat closed contact grill 5 minutes.
  • Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
  • When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

TOMATO, MOZZARELLA & PESTO PANINI



Tomato, Mozzarella & Pesto Panini image

A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!

Provided by Sharon123

Categories     Lunch/Snacks

Time 18m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 6

2 large beefsteak tomatoes (or other large tomatoes)
1 (16 ounce) ball fresh mozzarella cheese
12 slices whole wheat bread, sliced 1/2-inch thick (or whole grain or white)
1 cup pesto sauce (homemade or storebought)
kosher salt (optional)
butter, unsalted, room temperature

Steps:

  • Preheat a panini grill machine or a heavy skillet.
  • Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
  • Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
  • Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
  • Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
  • Cut the sandwiches in half and serve warm. Enjoy!
  • Note:.
  • This is also excellent with a slice of roasted red bell pepper in it!

CHICKEN PESTO PANINI



Chicken Pesto Panini image

A simple, fast and very tasty change from your typical sandwich.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread (2 inches thick), cut into fourths
1/2 cup basil pesto
1 cup cubed cooked chicken breast
1/2 cup chopped red bell pepper
2 tablespoons finely chopped red onion
4 slices (1 oz each) provolone cheese

Steps:

  • Heat closed contact grill 3 to 5 minutes.
  • Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Toast the bread before assembling the panini for a crispy exterior.
  • Spread the pesto evenly on the bread to ensure each bite is flavorful.
  • Use a variety of vegetables to add texture and flavor to the sandwich.
  • Press the panini firmly in a panini press or grilling pan to ensure the cheese melts and the sandwich is heated through.
  • Serve the panini immediately with your favorite sides.

Conclusion:

The P-P-Pesto Panini is a delicious and satisfying sandwich that is perfect for lunch or dinner. With its flavorful pesto, melted cheese, and toasted bread, this sandwich is sure to please everyone. Whether you are a fan of pesto or just looking for a new sandwich recipe, the P-P-Pesto Panini is a great choice.

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