Chicken Pesto Panini Recipe

Ciabatta bread: A type of Italian white bread with a slightly crisp crust and a soft, airy interior.

Chicken breast: Cooked and sliced, it provides a lean and protein-rich filling for the panini.

Pesto sauce: A flavorful blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil that adds a rich, herby taste.

Mozzarella cheese: Sliced and melted, it offers a creamy and mild flavor that complements the other ingredients.

Spinach: Fresh leaves that add a nutritious and vibrant touch to the panini.

For an extra burst of flavor, try marinating the cooked chicken breast in a bit of lemon juice and garlic before assembling the panini. This will add a zesty kick that complements the pesto sauce beautifully.

• ciabatta bread - Substitute with sourdough bread: Sourdough has a similar texture and can hold up well to the fillings.

• ciabatta bread - Substitute with baguette: A baguette provides a crispy exterior and soft interior, similar to ciabatta.

• cooked chicken breast - Substitute with turkey breast: Turkey breast 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 absorb the flavors of the pesto.

• pesto sauce - Substitute with basil aioli: Basil aioli offers a creamy texture and similar basil flavor.

• pesto sauce - Substitute with sundried tomato spread: This provides a different but complementary flavor profile with a rich, tangy taste.

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

• mozzarella cheese - Substitute with fontina cheese: Fontina is creamy and melts beautifully, offering a slightly nutty flavor.

• fresh spinach - Substitute with arugula: Arugula provides a peppery flavor that adds a nice contrast to the other ingredients.

• fresh spinach - Substitute with kale: Kale offers a similar texture and nutritional profile, adding a slight bitterness that complements the pesto.

• Allow the chicken pesto panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each panini individually in aluminum foil or plastic wrap to maintain freshness and prevent freezer burn.
• Place the wrapped panini in an airtight container or a resealable plastic bag. Label with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days. For longer storage, place the wrapped panini in the freezer, where it can be kept for up to 2 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the panini on a baking sheet and heat for about 10-15 minutes, or until the mozzarella cheese is melted and the bread is crispy.
• For reheating from frozen, preheat the oven to 350°F (175°C). Unwrap the panini and place it on a baking sheet. Cover loosely with aluminum foil to prevent the bread from getting too hard. Heat for 20-25 minutes, removing the foil for the last 5 minutes to crisp up the bread.
• Alternatively, you can use a panini press to reheat. Preheat the press and cook the panini for about 5-7 minutes from the refrigerator or 10-12 minutes from frozen, until the mozzarella cheese is melted and the bread is golden brown.
• Avoid microwaving the panini as it can make the bread chewy and the spinach soggy.

• Preheat your oven to 350°F (175°C). Wrap the chicken pesto panini in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the mozzarella cheese is melted and the ciabatta bread is warm and crispy.

• Use a skillet on medium heat. Place the panini in the skillet and cover it with a lid. Heat for about 3-5 minutes on each side, pressing down with a spatula to ensure even heating. This method helps maintain the crispiness of the bread while warming the chicken and pesto sauce.

• If you have a toaster oven, set it to 350°F (175°C). Place the panini directly on the rack or on a baking sheet. Heat for about 10 minutes, or until the cheese is melted and the bread is golden brown.

• For a quick reheat, use a microwave. Place the panini on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the bread less crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the panini in the basket and heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy. This method is great for maintaining the texture of the ciabatta.

• Panini press: Used to grill the sandwich, ensuring the bread is golden brown and the cheese is melted.

• Knife: Essential for slicing the ciabatta bread in half and for any additional slicing of ingredients if needed.

• Cutting board: Provides a safe and clean surface for slicing the bread and other ingredients.

• Spatula: Useful for spreading the pesto sauce evenly on the bread.

• Tongs: Handy for placing and removing the panini from the press without burning your hands.

• Measuring cup: Ensures you use the correct amount of cooked chicken breast and fresh spinach.

• Plate: For assembling the sandwich before grilling and for serving once it's done.

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

Use store-bought pesto: Opt for store-bought pesto sauce to cut down on prep time.

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

Pre-slice ingredients: Have your mozzarella, spinach, and bread pre-sliced and ready to go.

Utilize a panini press: A panini press cooks the sandwich quickly and evenly, saving you time.