Grilled Chicken Panini Sandwich With Pesto

Grilled chicken panini sandwich recipe

The Spruce / Victoria Heydt

Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
1065 Calories
67g Fat
17g Carbs
93g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1065
% Daily Value*
Total Fat 67g 86%
Saturated Fat 29g 145%
Cholesterol 291mg 97%
Sodium 1236mg 54%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 93g
Calcium 702mg 54%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A chicken panini sandwich has become a standard lunch menu item and favored by both children and adults. This version uses pre-grilled chicken, prepared pesto, cheese, and pre-cooked bacon, all of which are layered in between bread and grilled until crispy.

You can use rotisserie chicken or even deli chicken breast instead of grilled if you like. To switch things up, try different cheeses like mozzarella or goat cheese, or use kale pesto in place of the basil in this panini. To serve, you can simply toss some chips on the plate, or accompany this hot sandwich with a salad of mixed greens, pasta salad, or french fries.

Ingredients

  • 2 slices pre-cooked bacon
  • 4 slices bread
  • 1 tablespoon butter, softened
  • 1 tablespoon prepared pesto
  • 2 grilled chicken breasts (or 1 cup shredded rotisserie chicken)
  • 2 slices provolone cheese

Steps to Make It

  1. Gather the ingredients. Heat a grill or panini maker.

    Ingredients for grilled chicken panini sandwich
    The Spruce / Victoria Heydt
  2. Spread the butter on one side of each piece of bread.

    Butter in bread
    The Spruce / Victoria Heydt
  3. Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each.

    Add pesto
    The Spruce / Victoria Heydt
  4. Top the pesto with the bacon, chicken, and then cheese.

    Top with cheese
    The Spruce / Victoria Heydt
  5. Top with the remaining two bread slices, buttered sides facing out.

    Cover
    The Spruce / Victoria Heydt
  6. Place in the panini maker and cook for 4 to 6 minutes. If using a grill, cook the panini sandwiches until golden on one side, 2 to 3 minutes.

    Put on grill
    The Spruce / Victoria Heydt
  7. Then flip and grill the other side for another 2 to 3 minutes.

    Grilled cheese
    The Spruce / Victoria Heydt
  8. Cut the sandwiches in half. Serve immediately with extra pesto, if desired.

    Cut sandwiches in half
    The Spruce / Victoria Heydt

Tips

  • Pre-cooked bacon is available in the grocery store, but if you'd like to cook your own, you can fry, bake, or microwave the slices until crispy, and then drain on paper towels.
  • Almost any type of bread can be used in this recipe, but make sure the slices are thick enough to handle the grill or panini maker. Heftier breads like baguette and ciabatta are better choices than sourdough, which has a more tender crumb.
  • If you're so inclined, you can make homemade pesto and freeze the rest for later use.

Recipe Variations

  • Add a few slices of tomato to the sandwich, or some pieces of sundried tomato.
  • Eliminate the bacon and swap out the provolone for thick slices of fresh mozzarella.
  • Nestle in some fresh spinach to add a bit of nutrition to the panini.


Are Paninis Healthy?

The answer to this question depends on what is inside the panini, but generally speaking, if you tend to put a lot of mayonnaise on a typical sandwich, making a panini with a spread like pesto will cut down on calories and fat. The bacon and cheese, however, do add to the counts.

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