Chicken pesto Panini Recipe

(11 ratings)
Sending your rating





Total Time:






This is a great way to turn left over cold cooked chicken into a tasty and filling Italian-style toasted sandwich. If you don’t 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


  • 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.

  • 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.

Video of the Week

More Recipe Ideas

Top Tip

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