Chicken Pesto Panini Recipe

Cooking Directions

• STEP 1.Preheat a panini press or grill pan.
• STEP 2.Season the chicken with salt, pepper, and your favorite herbs and spices.
• STEP 3.Grill the chicken until cooked through, about 4-5 minutes per side.
• STEP 4.Spread pesto sauce on one side of each slice of bread.
• STEP 5.Place a slice of cheese on top of the pesto sauce on one slice of bread.
• STEP 6.Top with the grilled chicken and another slice of cheese.
• STEP 7.Cover with the other slice of bread, pesto side down.
• STEP 8.Place the sandwich in the panini press or grill pan and cook until the bread is crispy and the cheese is melted, about 3-4 minutes per side.
• STEP 9.Remove from the panini press or grill pan and let cool for a few minutes before serving.
• STEP 10.Slice the sandwich in half and serve warm.

Cooking Tips

• You can use any type of bread for this panini, such as ciabatta, sourdough, or whole wheat.
• Feel free to add additional toppings to your panini, such as sliced tomatoes, roasted red peppers, or caramelized onions.
• If you don't have a panini press, you can use a grill pan or a regular skillet and press the sandwich down with a spatula.
• To store leftovers, wrap the sandwich tightly in plastic wrap or foil and refrigerate for up to 2 days.
• To reheat the panini, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

Storage and Serving

• Store any leftover pesto sauce in an airtight container in the refrigerator for up to 1 week.
• Serve the Chicken Pesto Panini with a side of chips, a salad, or a bowl of soup for a complete meal.
• You can also customize the panini by adding your favorite condiments, such as mayonnaise or mustard.