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A crispy chicken pesto panini is a PERFECT pairing to your favorite soup or salad!
A panini is a sandwich made with Italian bread, served warmed by grilling or toasting. While a panini press is typically used, you can easily make them on a griddle or grill pan.
This particular chicken pesto panini is filled with some of our FAVORITE ingredients. It has cheese, bacon, tomato, pesto, and, of course, chicken. It’s kind of a twist on an American BLT, and it is SO good!
Filling enough to be a meal on its own, we love serving this sandwich with a side of chips – potato or even Kale Chips. You’ll love this elevated grilled cheese sandwich!
Why we think you’ll love it:
- Italian flavors. The basil pesto and spritz of lemon make this a next-level Italian-style BLT!
- A hearty sandwich. With both chicken and bacon, this is one filling sandwich. Just add your favorite chips!
- Warm and toasty. Loaded with melted cheesy goodness, pesto, and juicy tomatoes, this elevated grilled cheese is a dream come true. What’s not to love?
Chicken Pesto Panini Ingredients and Substitutions
- 3 tablespoons mayonnaise – or Miracle Whip or Greek yogurt
- 4 ½ teaspoons grated Parmesan cheese
- 1 teaspoon lemon juice, freshly squeezed – or bottled lemon juice
- 1½ tablespoons pesto – store-bought pesto or a homemade Basil Pesto Recipe
- ¼ teaspoon grated lemon zest – see How to Zest a Lemon
- dash black pepper – or garlic salt, oregano, fresh basil
- 4 slices sourdough bread – store-bought or homemade Sourdough Bread or ciabatta, focaccia, baguette
- ¼ pound sliced rotisserie chicken – or sliced grilled chicken breast or sliced deli turkey
- 6 slices ready to serve fully cooked bacon – see Bacon in the Oven
- 4 slices smoked part-skim mozzarella cheese – or Swiss, muenster, gruyere, fresh mozzarella, or provolone cheese
- 6 slices tomato – or use sun-dried tomatoes
- 2 tablespoons butter, melted – or brush on olive oil
- optional – add bell pepper, red onion, baby spinach leaves, peppery arugula, or fresh basil leaves
How to Make a Chicken Pesto Panini
- SAUCE. Combine mayonnaise, grated Parmesan cheese, lemon juice, pesto, lemon zest, and a dash of black pepper in a small bowl. Mix and spread over two bread slices.
- ASSEMBLE. Layer each sandwich with sliced chicken, bacon, mozzarella cheese, and tomato.
- Add the remaining mayo mixture to the other two pieces of bread and place on top of each sandwich.
- GRILL. Brush melted butter onto the outside of each sandwich. Cook for 3-4 minutes on a panini maker or indoor griddle (or until sandwiches are golden brown and cheese is melted). Serve warm.
Kristyn’s Recipe Tips
- If you don’t have a panini maker use a George Foreman grill or press on a cast iron skillet.
- Sturdy artisan bread slices are essential for this sandwich. Regular sandwich bread lacks the strength to support all the delicious fillings.
- You can prep the ingredients ahead of time, but for best results serve freshly pressed sandwiches.
Chicken Pesto Panini
Equipment
- Panini Press or indoor griddle
Ingredients
- 3 tablespoons mayonnaise
- 4½ teaspoons grated Parmesan cheese
- 1 teaspoon lemon juice, freshly squeezed
- 1½ tablespoons pesto
- ¼ teaspoon grated lemon zest
- dash black pepper
- 4 slices sourdough bread
- ¼ pound sliced rotisserie chicken
- 6 slices ready to serve fully cooked bacon
- 4 slices smoked part-skim mozzarella cheese
- 6 slices tomato
- 2 tablespoons butter, melted
Instructions
- Combine mayonnaise, grated Parmesan cheese, lemon juice, pesto, lemon zest, and pepper in a small bowl. Mix and spread over 2 bread slices.
- Layer with chicken, bacon, mozzarella cheese, and tomato.
- Add the remaining mayo mixture to the other 2 pieces of bread and place on top of each sandwich.
- Brush melted butter onto the outsides of each sandwich and cook on a panini maker or indoor griddle for about 3-4 minutes (or until sandwiches are browned and cheese is melted).
- Serve warm.
Notes
- If you don’t have a panini maker use a George Foreman grill or press on a cast iron skillet.
- Large slices of artisan bread are needed to hold up, regular sandwich bread isn’t sturdy enough.
- You can prep the ingredients ahead of time, but for best results serve freshly pressed sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep the sauce and other ingredients 1-2 days in advance. Store in separate containers in the fridge before assembling and pressing the sandwiches.
Leave out the tomatoes, but otherwise assemble each panini as directed. Wrap with plastic wrap and freeze in a Ziploc for up to 3 months. Let it thaw, add tomato, then heat it on the panini press.
Wrap leftovers with plastic and store them in the fridge for 2-3 days, or (remove the tomatoes) and freeze for 2-3 months. Reheat using a panini press, a skillet on the stove, or the microwave.
Complete The Meal
Sides
Easy Coleslaw
10 mins
Creamy Tomato Basil Soup
55 mins
Arugula Salad
10 mins
Baked Sweet Potato Fries
1 hr 40 mins
Desserts
Giant Chocolate Chip Cookie
28 mins
Chocolate Covered Strawberries
1 hr 5 mins
Fudgy Brownies
40 mins
Dessert Parfait
1 hr 10 mins
Sandwich Recipes
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This recipe was originally published June 2022.
An awesome recipe! It looks like it’ll be a simple sandwich but it’s not. Its restaurant quality & the pesto sauce it so good. My family loved it & they were asking me to make it again, before there were even finished.
I totally use my George Foreman to make paninis! Adding pesto really was a yummy touch.
This is my kind of sandwich! I love panini’s & the chicken pesto is my favorite!! Super easy to make at home!
Really like this chicken panini sandwich. Creamy, cheesy and very good.