88% would make this again

Chicken and Pesto Panini

Q: What ingredients do you need to make a chicken and pesto panini?

For a classic chicken and pesto panini you’ll want cooked chicken, basil pesto, a melting cheese like mozzarella or provolone and sturdy bread like ciabatta, sourdough or focaccia. Many recipes also include extras such as sun-dried tomatoes, spinach or roasted peppers for extra flavour. Spread the pesto inside the bread and layer evenly so every bite is balanced.

Q: How do you cook chicken so it stays juicy in a panini?

Season and grill or pan-fry the chicken until it just reaches a safe temperature then let it rest before slicing to lock in juices. Overcooking makes the chicken dry and less tasty, so aim for tender flavourful slices ready to go in your panini.

Q: Can I make a chicken pesto panini without a panini press?

Sure, you can use a grill pan or a heavy skillet at home. Press down with another pan or a spatula so the sandwich gets nice and crispy and the cheese melts evenly, much like a panini press would.

Q: What type of bread is best for a chicken and pesto panini?

Choose sturdy bread such as ciabatta, sourdough or focaccia that holds up to the weight of the filling and toasting. Soft sandwich bread can get soggy and fall apart, while thicker crusty bread crisps beautifully with heat.

Q: How do you keep the pesto flavour balanced so it’s not too strong?

Use a moderate amount of pesto spread evenly on both slices of bread rather than piling it in one spot. This helps the herb flavour come through without overwhelming the chicken and cheese.

Q: What are good add-ins to make this sandwich more exciting?

Try sun-dried tomatoes, roasted red peppers, fresh spinach or arugula for extra flavour and texture. Some cooks also enjoy a light drizzle of balsamic glaze or a squeeze of lemon to brighten the flavours. We love to add our favourite mushrooms into these sometimes for added savoury depth with a chewy bite.

Q: Is it better to use homemade or store bought pesto?

Both work well. Homemade pesto gives you fresh herb flavour and lets you control salt and oil but a good quality store bought pesto saves time and still tastes great in a panini. Choose the one that fits your schedule and personal taste preferences.

Vish G

March 24, 2026

This chicken and pesto panini sandwich tastes like a café style meal you would enjoy outside but real easy to make at home quickly. Grilled with melty mozzarella cheese with juicy flavourful bites of chicken and sun-dried tomato that’s coated in a savoury sauce making it a delicious dinner or lunch idea that’s fast food style. Why not serve this up with some homemade French fries and treat yourself.

PREP TIME

12 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

2 cooked chicken breasts, thinly sliced
4 slices ciabatta, sourdough or focaccia bread
4 tablespoons basil pesto
120 g or 4 oz mozzarella or provolone cheese, sliced or shredded
4 to 6 sun dried tomatoes, sliced, optional
A small handful of fresh spinach or arugula, optional
1 to 2 tablespoons olive oil or softened butter
Salt and black pepper, to taste

Instructions

Preheat a panini press or a large frying pan over medium heat.
Lay the bread slices on a board and lightly toast them first if you like extra crunch.
Spread pesto evenly on one side of each slice of bread.
Layer chicken evenly over two slices of bread, season lightly with salt and pepper then add cheese and any optional vegetables.
Top with the remaining bread slices, pesto side facing in.
Brush the outside of the sandwiches lightly with olive oil or butter.
Place the paninis in the press or pan and cook until the bread is golden and crisp and the cheese has melted, about 4 to 5 minutes per side if using a pan.
Press gently while cooking but do not overload so everything heats evenly.
Remove, rest for one minute, slice if you like and serve warm.