Our Chicken Pesto Panini is the kind of sandwich that feels like a cafe lunch you made at home. It has rotisserie chicken, crispy bacon, melty mozzarella, and fresh tomato, all pressed between sourdough with a creamy pesto-Parmesan spread that makes it incredibly delicious.

The best part is how fast it comes together! Using rotisserie chicken and ready-to-serve bacon keeps it easy, and the panini press turns it golden and crisp in just a few minutes. It is perfect for lunch, quick dinners, or serving friends without a lot of work.

If you loved this, try Grilled Cheese, Chicken Caesar Wrap, French Dip Sandwich, or Turkey Cranberry Sandwich. These are all favorites we keep in rotation!

Why we think you’ll love it:

  • Quick and Easy Meal. This sandwich comes together fast with simple ingredients.
  • Uses Rotisserie Chicken. Saves time and keeps prep minimal.
  • Creamy Spread. The pesto mayo adds moisture and flavor to every layer.
  • Balanced Layers. Protein, cheese, and fresh tomato create a satisfying bite.
Ingredients prepped for a grilled pesto chicken panini.

Chicken Pesto Panini Ingredients

  • Mayonnaise (3 tablespoons): Creates a creamy base for the spread and adds richness.
  • Parmesan Cheese (4½ teaspoons, grated): Adds a salty, savory flavor to the spread.
  • Lemon Juice (1 teaspoon, freshly squeezed): Brightens the spread and balances richness.
  • Pesto (1½ tablespoons): Adds bold, herby flavor that makes the sandwich stand out. See our Basil Pesto Recipe.
  • Lemon Zest (¼ teaspoon): Boosts fresh citrus flavor in the spread. See How to Zest a Lemon.
  • Black Pepper (dash): Adds a mild kick and depth of flavor.
  • Sourdough Bread (4 slices): Gets crispy and golden while holding all the fillings well. See our Sourdough Bread.
  • Rotisserie Chicken (¼ pound, sliced): Adds protein and keeps the recipe quick and easy.
  • Bacon (6 slices, cooked): Brings a crispy, smoky flavor. See Bacon in the Oven.
  • Mozzarella Cheese (4 slices, smoked part-skim): Melts beautifully and adds creamy texture. Or use Swiss, muenster, gruyere, fresh mozzarella, or provolone cheese.
  • Tomato (6 slices): Adds freshness and a juicy bite.
  • Butter (2 tablespoons, melted): Helps the bread crisp up and turn golden when cooked.
  • Optional: Add bell pepper, red onion, baby spinach leaves, peppery arugula, or fresh basil leaves.

How to Make a Chicken Pesto Panini

Mayo lemon sauce mixed in a bowl.
Mayo sauce spread on four slices of bread.

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.

Assembling the cheese, tomato, bacon and chicken on bread slices.
Grilling a chicken pesto panini on a grill pan.

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.

A chicken pesto panini served on a white plate with potato chips.

Kristyn’s Recipe Tips

  • Press Evenly: Apply gentle pressure so the sandwich cooks evenly and gets crispy. If you don’t have a panini maker, use a George Foreman grill or press on a cast iron skillet.
  • Use Fresh Bread: Sourdough works best for texture and flavor. Sturdy artisan bread slices are essential for this sandwich. Regular sandwich bread lacks the strength to support all the delicious fillings.
  • Don’t Overfill: Keeps everything from sliding out while cooking.
  • Cook Until Golden: Wait for that crispy outside and fully melted cheese.
A chicken pesto panini cut in half and served on a white plate.
5 from 6 votes

Chicken Pesto Panini Recipe

By: Kristyn Merkley
This Chicken Pesto Panini is quick, easy, and full of flavor with melty cheese, crispy bacon, and a creamy pesto spread.
Servings: 2
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

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.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Notes

Recipe Tips.
  • Press Evenly: Apply gentle pressure so the sandwich cooks evenly and gets crispy. If you don’t have a panini maker, use a George Foreman grill or press on a cast iron skillet.
  • Use Fresh Bread: Sourdough works best for texture and flavor. Sturdy artisan bread slices are essential for this sandwich. Regular sandwich bread lacks the strength to support all the delicious fillings.
  • Don’t Overfill: Keeps everything from sliding out while cooking.
  • Cook Until Golden: Wait for that crispy outside and fully melted cheese.
Make ahead of time. The sauce and other ingredients can be prepared 1-2 days in advance and stored in separate containers in the fridge before assembling and pressing the sandwiches.
Store. Wrap each leftover panini with plastic wrap and store it in the fridge for 2-3 days, or (remove the tomatoes) freeze for 2-3 months. Reheat using a panini press, a skillet on the stove, or in the microwave.

Nutrition

Serving: 2g, Calories: 1246kcal, Carbohydrates: 74g, Protein: 55g, Fat: 81g, Saturated Fat: 30g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 192mg, Sodium: 2286mg, Potassium: 546mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1769IU, Vitamin C: 12mg, Calcium: 486mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

Prep the sauce and other ingredients 1-2 days in advance. Store in separate containers in the fridge before assembling and pressing the sandwiches.

Make a freezer meal?

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.

How to store?

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.

More Like This

Sides

Desserts

Sandwich Recipes

Collections

This recipe was originally published June 2022.

Categorized as: , , , ,

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

Get my cookbook!

My cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes with videos, tips & more!

Order Today
5 from 6 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Anna says:

    5 stars
    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.

    Reply
  2. Sue says:

    5 stars
    I totally use my George Foreman to make paninis! Adding pesto really was a yummy touch.

    Reply
  3. Joy says:

    5 stars
    This is my kind of sandwich! I love panini’s & the chicken pesto is my favorite!! Super easy to make at home!

    Reply
  4. Olivia says:

    5 stars
    Really like this chicken panini sandwich. Creamy, cheesy and very good.

    Reply