|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 29g||145%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken panini recipe is a classic beloved by children and adults alike. This version uses rotisserie chicken, prepared pesto, cheese, and pre-cooked bacon. You can also use leftover grilled chicken or even deli chicken breast for this panini.
To switch things up, try different cheeses in this chicken panini recipe, or use kale pesto in place of the basil in this panini.
- 2 slices pre-cooked bacon (or regular bacon, crispy, drained on paper towels)
- 4 slices bread
- 1 tablespoon butter, softened
- 1 tablespoon prepared pesto
- 2 grilled chicken breasts (or 1 cup rotisserie chicken, shredded)
- 2 slices provolone cheese
Gather the ingredients.
Heat a grill or panini maker.
Spread butter on one side of each piece of bread.
Flip two pieces of bread over. Spread 1/2 tablespoon pesto on the unbuttered side of each slice of bread.
Top with bacon, chicken, and then cheese.
Top with the remaining two bread slices, buttered sides facing out.
Grill the panini sandwiches until golden, about 2 to 3 minutes.
Then flip and grill the other side for another 2 to 3 minutes.
Cut sandwiches in half. Serve immediately.