Description
A warm, crispy, and flavorful panini filled with juicy chicken, fresh pesto, melted mozzarella, and vibrant vegetables, perfect for a quick and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), cooked and sliced
- 4 slices ciabatta or sourdough bread
- 4 tablespoons basil pesto
- 4 slices mozzarella cheese (about 100 g)
- 1 medium tomato, sliced
- 1/2 cup fresh spinach leaves
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon olive oil or butter (for grilling)
- Salt to taste
- Black pepper to taste
Instructions
- Season the cooked chicken slices lightly with salt and black pepper.
- Spread basil pesto on one side of each slice of bread and add mayonnaise if desired.
- Layer chicken slices, mozzarella cheese, tomato slices, and spinach onto one slice of bread.
- Top with the second slice of bread to form a sandwich.
- Heat a panini press or skillet over medium heat.
- Brush the outside of the bread with olive oil or butter.
- Grill and press the sandwich for 4–6 minutes until the bread is golden and crispy and the cheese is melted.
- Slice in half and serve warm.
Notes
- Rotisserie chicken can be used for convenience.
- Substitute mozzarella with provolone or cheddar for different flavors.
- Add roasted red peppers or caramelized onions for extra depth.
- Use a skillet with a heavy pan on top if no panini press is available.
- Avoid microwaving when reheating to maintain crispiness.
Nutrition
- Serving Size: 1 panini
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg
