Get ready to transform your ordinary sandwich routine into a gourmet experience that'll have everyone begging for your recipe! This Loaded Chicken Pesto Panini isn't just a meal; it's a culinary adventure that combines the rich, herbaceous flavor of pesto, succulent shredded chicken, melty mozzarella, and tangy sun-dried tomatoes, all perfectly pressed between crispy ciabatta rolls. In just 20 minutes, you'll create a restaurant-quality sandwich that looks impressive, tastes incredible, and will become your new go-to lunch or dinner recipe.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 4 ciabatta rolls
- Olive oil for grilling
Instructions
- Preheat your panini press or large skillet to medium-high heat. If using a skillet, have a heavy pan ready to press down sandwiches.
- In a mixing bowl, combine shredded chicken with pesto sauce, ensuring the chicken is evenly coated and thoroughly mixed.
- Slice ciabatta rolls horizontally, creating a top and bottom for each sandwich.
- Lightly brush the exterior of each ciabatta roll with olive oil to help create a crispy, golden-brown crust during grilling.
- Layer the bottom half of each roll with a generous portion of pesto-coated chicken.
- Sprinkle shredded mozzarella cheese evenly over the chicken.
- Add chopped sun-dried tomatoes on top of the cheese for an extra burst of flavor.
- Close the sandwiches with the top halves of the rolls.
- Place sandwiches in the preheated panini press or skillet, applying gentle pressure to compress and create grill marks.
- Grill for 4-5 minutes or until bread is golden brown and cheese is completely melted.
- Remove from heat, let cool for 1-2 minutes, then slice diagonally and serve hot.
Tips
- Use room temperature ingredients for more even melting and better flavor integration.
- Don't skip brushing olive oil on the bread exterior - it's crucial for achieving that golden, crispy crust.
- Make sure your panini press or skillet is preheated to ensure beautiful grill marks and even heating.
- For extra flavor, consider toasting your ciabatta rolls briefly before assembling the sandwich.
- If you don't have a panini press, use a heavy skillet and press down with another pan to create the classic pressed sandwich texture.
- Let the panini rest for 1-2 minutes after grilling to allow the cheese to set and prevent burning your mouth.
- For a lighter version, you can use low-fat mozzarella and grilled chicken breast.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 35g
Fat: 26g
Saturated Fat: 9g
Cholesterol: 95mg
