Chicken pesto Panini

(3 ratings)

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Chicken pesto Panini recipe
Chicken pesto Panini recipe
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This is a great way to turn left over cold cooked chicken into a tasty and filling Italian-style toasted sandwich. If you donít have a cast-iron skillet or griddle pan then just lightly toast the bread under a hot grill. Alternatively if you have a sandwich press you can simply make up the sandwich with untoasted bread and pop in the press for a few minutes until golden and melting. Look out for different varieties of pesto to use instead of the classic green, you could use red pesto made with sun-dried tomatoes or for a more peppery flavour try a rocket pesto.


  • 4 slices crusty white bread
  • Olive oil, for brushing
  • 2tbsp pesto sauce
  • 150g cooked sliced chicken
  • 2 plum tomatoes, sliced
  • 115g Cheddar or Mozzarella cheese, sliced
  • Few large fresh basil leaves

For a more rustic flavour replace the white bread with slices of sourdough or granary bread.


  1. Heat a large cast-iron skillet or griddle pan until very hot. Lightly brush one side of each piece of bread with olive oil and place, oiled-side down, on the hot surface. Cook for 1-2 mins until golden and crisp, pressing down gently with a spatula.
  2. Spread the pesto over two slices of the bread (the uncooked sides) then top with the chicken, tomatoes and sliced cheese. Place under a medium-hot grill for 1-2 mins until the cheese has melted. Top with the basil leaves and remaining slices of bread. Cut in half and serve.

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