Chicken Pesto Panini Recipe

Ciabatta bread: An Italian white bread with a crispy crust and airy texture.

Chicken breast: Cooked and sliced, providing a lean source of protein.

Pesto sauce: A flavorful blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Provolone cheese: A mild, creamy cheese that melts beautifully.

Spinach: Fresh leaves that add a nutritious and slightly earthy flavor.

To ensure your panini achieves a perfectly crispy texture, brush a light layer of olive oil on the outside of the ciabatta bread before placing it in the panini press. This will help the bread toast evenly and add a delicious golden color.

• ciabatta bread - Substitute with sourdough bread: Sourdough has a similar texture and can hold up well to grilling, providing a slightly tangy flavor.

• ciabatta bread - Substitute with whole wheat bread: Whole wheat bread offers a healthier option with more fiber and nutrients while still being sturdy enough for a panini.

• cooked chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor profile to chicken breast.

• cooked chicken breast - Substitute with tofu: For a vegetarian option, tofu can provide a similar protein content and can be marinated to enhance flavor.

• pesto sauce - Substitute with hummus: Hummus offers a creamy texture and rich flavor, making it a good alternative for those who prefer a nut-free option.

• pesto sauce - Substitute with sundried tomato spread: This spread provides a different but complementary flavor profile with a bit of sweetness and tang.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that pairs nicely with the other ingredients.

• provolone cheese - Substitute with cheddar cheese: Cheddar offers a sharper taste and melts well, adding a different but delicious twist to the panini.

• fresh spinach - Substitute with arugula: Arugula provides a peppery flavor and similar texture, adding a bit of a kick to the sandwich.

• fresh spinach - Substitute with kale: Kale is a hearty green that holds up well in a panini and offers a slightly different but nutritious option.

• Allow the chicken pesto panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents the sandwiches from sticking together.
• Place the wrapped paninis in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. Chicken pesto paninis can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• To reheat refrigerated paninis, preheat your oven to 350°F (175°C). Place the sandwiches on a baking sheet and cover them with aluminum foil. Bake for 10-15 minutes or until heated through.
• For frozen paninis, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 20-25 minutes, covered with aluminum foil.
• If you prefer a crispier texture, remove the foil during the last 5 minutes of reheating.
• Avoid using a microwave to reheat, as it can make the bread chewy and the spinach wilted.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the chicken pesto panini in aluminum foil to prevent it from drying out.
  3. Place the wrapped sandwich on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until the provolone cheese is melted and the ciabatta bread is warm and crispy.
  5. Carefully remove from the oven, unwrap, and enjoy your reheated panini.

• Stovetop Method:

  1. Preheat a skillet or non-stick pan over medium heat.
  2. Place the chicken pesto panini in the skillet and cover with a lid to help retain heat.
  3. Cook for about 3-4 minutes on each side, pressing down gently with a spatula to ensure even heating.
  4. Once the provolone cheese is melted and the ciabatta bread is crispy, remove from the skillet and serve warm.

• Microwave Method:

  1. Place the chicken pesto panini on a microwave-safe plate.
  2. Cover the sandwich with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to microwave in 30-second intervals until the provolone cheese is melted and the ciabatta bread is warm.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken pesto panini directly on the toaster oven rack or on a baking sheet.
  3. Heat for about 8-10 minutes, or until the provolone cheese is melted and the ciabatta bread is crispy.
  4. Carefully remove from the toaster oven and serve immediately.

• Panini press: This is essential for grilling the sandwich, giving it a crispy exterior and melting the cheese perfectly.

• Knife: You'll need this to slice the ciabatta bread in half and to cut the sandwich once it's done.

• Cutting board: A safe surface to slice the bread and prepare the ingredients.

• Spatula: Useful for lifting the sandwich out of the panini press without burning your hands.

• Measuring cup: To measure out the pesto sauce and the cooked chicken breast accurately.

• Plate: For assembling the sandwich and serving it once it's cooked.

Pre-cook the chicken: Use pre-cooked chicken breast to save time on preparation.

Use store-bought pesto: Opt for store-bought pesto sauce instead of making it from scratch.

Assemble in advance: Prepare the sandwiches ahead of time and store them in the fridge until ready to grill.

Preheat the press: Ensure your panini press is preheated so you can cook the sandwiches quickly.

Slice ingredients thinly: Thinly slice the chicken and cheese for faster melting and even cooking.