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Chicken Pesto Panini

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Ingredients

  • 4 slices of ciabatta bread
  • 2 boneless, skinless chicken breasts, cooked and sliced
  • 1/4 cup of pesto sauce
  • 4 slices of mozzarella cheese
  • 1/4 cup of sun-dried tomatoes, drained and chopped
  • 2 tablespoons of olive oil

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Chicken Pesto Panini

Created by: Howcan Team

Ingredients

  • 4 slices of ciabatta bread
  • 2 boneless, skinless chicken breasts, cooked and sliced
  • 1/4 cup of pesto sauce
  • 4 slices of mozzarella cheese
  • 1/4 cup of sun-dried tomatoes, drained and chopped
  • 2 tablespoons of olive oil

Instructions

  • Preheat a panini press or a grill pan over medium heat.
  • Brush one side of each slice of ciabatta bread with olive oil.
  • On the non-oiled side of two slices of bread, spread 2 tablespoons of pesto sauce on each slice.
  • Layer the sliced chicken on top of the pesto sauce, followed by the mozzarella cheese and sun-dried tomatoes.
  • Top with the remaining slices of bread, oiled side facing up.
  • Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
  • Carefully remove the panini from the press or pan, slice in half, and serve hot.
LunchSandwiches
Italian

The Chicken Pesto Panini has a rich history rooted in Italian culinary tradition. This delectable sandwich features tender grilled chicken, creamy pesto sauce, and melted cheese, all pressed between slices of crispy, golden-brown ciabatta bread. Renowned chefs in the Liguria region of Italy are credited with creating the original pesto sauce, a vibrant blend of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Today, this beloved dish can be found in cafes and bistros worldwide, with variations that include sun-dried tomatoes, roasted red peppers, or arugula. For the best Chicken Pesto Panini, seek out a restaurant that uses high-quality, house-made pesto and perfectly grilled chicken.

20 min

|

2

|

450 calories

Instructions

  • Preheat a panini press or a grill pan over medium heat.
  • Brush one side of each slice of ciabatta bread with olive oil.
  • On the non-oiled side of two slices of bread, spread 2 tablespoons of pesto sauce on each slice.
  • Layer the sliced chicken on top of the pesto sauce, followed by the mozzarella cheese and sun-dried tomatoes.
  • Top with the remaining slices of bread, oiled side facing up.
  • Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
  • Carefully remove the panini from the press or pan, slice in half, and serve hot.
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