Chicken Pesto Panini
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
1246 kcal
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Course
Main Course, Lunch
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Cuisine
American
Chicken Pesto Panini
Description
The filling sauce combines mayonnaise with grated Parmesan, pesto, freshly squeezed lemon juice, lemon zest, and black pepper for a bright and flavorful spread. This is applied to two slices of sturdy sourdough bread, which ensures the sandwich holds up well during cooking. The layers of rotisserie chicken, ready-to-serve bacon, smoked mozzarella, and tomato provide a blend of smoky, creamy, and fresh flavors with varied textures.
Brushing melted butter on the outside before grilling helps the bread brown evenly and achieve a crisp crust. The sandwiches are cooked for about 3-4 minutes on a panini maker or similar heated surface until the cheese is melted and the exterior is toasted. The panini serves well as a handheld lunch or quick dinner option.
Ingredients and sauce can be prepared one to two days before assembly to save time. Leftovers can be refrigerated for a few days or frozen (omitting the tomato), with reheating options including a panini press, skillet, or microwave depending on available kitchen equipment. Using artisan slices ensures structural integrity during melting and grilling.
Ingredients
- 3 tablespoons mayonnaise
- 4½ teaspoons Parmesan Cheese grated
- 1 teaspoon lemon juice freshly squeezed
- 1½ tablespoons pesto
- ¼ teaspoon lemon zest, grated
- dash black pepper
- 4 lices sourdough bread
- ¼ pound rotisserie chicken sliced
- 6 lices Bacon ready to serve, fully cooked
- 4 lices mozzarella cheese smoked, part-skim
- 6 lices tomato
- 2 tablespoons butter melted
Instructions
- Combine mayonnaise, grated Parmesan cheese, lemon juice, pesto, lemon zest, and pepper in a small bowl. Mix and spread over 2 bread slices.
- Layer with chicken, bacon, mozzarella cheese, and tomato.
- Add the remaining mayo mixture to the other 2 pieces of bread and place on top of each sandwich.
- Brush melted butter onto the outsides of each sandwich and cook on a panini maker or indoor griddle for about 3-4 minutes (or until sandwiches are browned and cheese is melted).
- Serve warm.
Notes
- Prepare sauce and fillings 1-2 days in advance and store separately until assembly.
- Leftover paninis keep 2-3 days refrigerated or freeze for 2-3 months without tomato slices.
- Reheat in a panini press, skillet, or microwave to melt cheese and warm sandwich.
- If lacking a panini maker, a George Foreman grill or pressed cast-iron skillet works.
- Use large artisan bread slices for sturdiness instead of regular sandwich bread.
- Serve freshly pressed for best texture but prepped ingredients save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1246 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 1246kcal | 62% |
| Carbohydrates | 74g | 25% |
| Protein | 55g | 110% |
| Fat | 81g | 125% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 2286mg | 95% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1769IU | 35% |
| Vitamin C | 12mg | 13% |
| Calcium | 486mg | 49% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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