Description
This Pesto Chicken Panini is a quick, flavorful sandwich made with juicy chicken, vibrant basil pesto, melted Monterey Jack cheese, and fresh veggies on crispy focaccia bread. It’s perfect for lunch, dinner, or meal prep, offering a satisfying bite in under 20 minutes.
Ingredients
Scale
- 1 focaccia bread, quartered: provides a herby, crispy sandwich base
- 1/2 cup prepared basil pesto: adds bold, aromatic flavor and moisture
- 1 cup diced cooked chicken: lean protein with a satisfying texture
- 1/2 cup diced green bell pepper: adds crunch and freshness
- 1/4 cup diced red onion: introduces a sharp, savory note
- 1 cup shredded Monterey Jack cheese: melts smoothly for a creamy finish
Instructions
- Preheat a panini grill or skillet over medium heat.
- Slice each quarter of focaccia bread in half horizontally to create sandwich tops and bottoms.
- Spread basil pesto on the inside of each bread slice.
- Layer bottom halves with diced chicken, green bell pepper, red onion, and shredded cheese evenly.
- Place top halves of the bread on each sandwich and press down gently.
- Grill for about 5 minutes or until the bread is golden and the cheese is melted. If using a skillet, press with a heavy pan and flip halfway through.
- Remove from heat, let rest briefly, then slice and serve hot.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Day-old focaccia holds up better under the press.
- Substitute Monterey Jack with mozzarella or provolone if preferred.
- Wrap leftovers in foil and reheat in a toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 641
- Sugar: 2g
- Sodium: 1076mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 61mg
Keywords: pesto chicken panini, grilled chicken sandwich, basil pesto panini, easy panini recipe, focaccia sandwich