Description
A flavorful and crispy Italian-style panini made with grilled chicken, melted mozzarella, sun-dried tomatoes, and pesto on ciabatta bread – perfect for lunch or a quick dinner.
Ingredients
Units
Scale
- 2 cooked chicken breasts, sliced
- 4 slices ciabatta or focaccia bread
- 1/2 cup shredded or sliced mozzarella cheese
- 1/4 cup sun-dried tomatoes (in oil), drained and chopped
- 1/4 cup basil pesto
- 1 tbsp olive oil or softened butter
- Salt and pepper, to taste
- Optional: fresh spinach or arugula
Instructions
- Preheat a panini press or grill pan over medium heat.
- Spread pesto on one side of each bread slice.
- Layer the chicken slices, sun-dried tomatoes, mozzarella, and optional spinach or arugula on two slices of bread.
- Top with the other bread slices, pesto side down.
- Lightly brush the outside of each sandwich with olive oil or butter.
- Place the sandwiches on the panini press or grill pan and cook for 3–5 minutes, pressing down, until the bread is golden and the cheese is melted.
- Remove, slice, and serve warm.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Try provolone or fontina cheese as alternatives to mozzarella.
- Serve with a side salad or soup for a complete meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg