Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Pesto Panini
A hot, pressed sandwich combining grilled chicken, pesto, and melted cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Preheat a panini press or a heavy cast-iron skillet over medium heat.
- 2
Spread 1 tbsp of basil pesto onto the inside of each slice of sourdough bread.
- 3
On the bottom slice, arrange 1 slice of provolone cheese.
- 4
Neatly layer the grilled chicken strips over the cheese. Add a slice of roasted red pepper on top of the chicken if desired, then cap with the second slice of provolone.
- 5
Place the top slice of bread on the sandwich (pesto side down). Evenly butter the top and bottom exteriors of the sandwich.
- 6
Press the sandwich in the panini maker for 4-6 minutes, or cook in the skillet (weighted down with a heavy pot) for 3-4 minutes per side, until the bread is incredibly crispy and the cheese is oozing. Slice in half and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving440
Calories
40 g
Protein
28 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The panino, Italian for a pressed sandwich, became an American cafe staple in the 1990s and 2000s as panini presses spread through coffee shops. The chicken-pesto-provolone version is a North American interpretation built on Italian flavors, where the press both melts the cheese and crisps the bread into the defining crunch.
Listahan note
This version uses the cheese as structural glue, placing a provolone slice against each piece of bread so the melt seals the chicken and roasted pepper inside, and it butters only the exteriors so the press crisps the crust without burning the pesto within.
Technique cues
- Sandwiching the chicken between two slices of provolone means the cheese melts against both bread faces and glues the whole panini together as it presses.
- Buttering only the outside surfaces lets the bread crisp and brown in the press while the pesto stays protected inside.
- A steady medium heat for 4-6 minutes melts the cheese fully before the exterior over-browns, so the inside is hot when the crust is crisp.
Kitchen flow
- Parallel prep
- Preheat the press while you slice the chicken and assemble the layers so it is hot the moment the panini is built.
- Make-ahead
- Build the sandwich unbuttered and refrigerate; butter the outside and press it fresh when you want it.
- Leftover move
- Re-press a leftover panini for a couple minutes to bring back the crunch rather than microwaving it.
- Cleanup rhythm
- Wipe the warm press plates with a paper towel after the cheese has set but before it bakes on hard.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked grilled chicken breast (sliced into strips)
Main protein
Purpose: Pre-cooked grilled chicken adds heartiness and only needs to heat through in the press.
Handling: Slice into thin strips so it warms evenly and layers flat.
Adaptation: Rotisserie chicken or sliced deli turkey work for a quicker build.
basil pesto
Sauce
Purpose: Pesto is the dominant flavor, coating the chicken and bread with garlicky basil and oil.
Handling: Spread it on the inside of both bread slices.
Adaptation: Sun-dried tomato pesto gives a sweeter, tangier alternative.
provolone cheese
Melting glue
Purpose: Mild provolone melts smoothly and binds the filling to the bread.
Handling: Place one slice against each bread face so the melt seals both sides.
Adaptation: Fresh mozzarella melts even gooier; fontina is nuttier and richer.
sturdy sourdough bread
Vessel
Purpose: A sturdy, tangy sourdough holds up to the press and crisps into the signature crunch.
Handling: Use thick slices so the bread does not flatten to nothing under the press.
Adaptation: Ciabatta presses well and gives a lighter, airier crunch.
butter (softened)
Crisping fat
Purpose: Buttering the exterior is what browns and crisps the crust against the hot press.
Handling: Spread it thin on the top and bottom outer surfaces only.
Adaptation: A brush of olive oil or mayo on the outside crisps the bread similarly.
Technique notes
- If you use a skillet instead of a press, weight the sandwich with a heavy pot so both faces crisp evenly.
- Keep the heat at medium; too hot and the bread burns before the provolone melts through.
- Let the pressed panini rest a minute before cutting so the molten cheese sets enough not to slide out.
Ingredient swaps
- Dairy-free direction
- Use a plant-based provolone and brush the outside with olive oil instead of butter; it melts and crisps acceptably.
- Gluten-free direction
- Press it on sturdy gluten-free bread, which can crumble, so handle gently when flipping or removing.
- Weeknight shortcut
- Use store-bought rotisserie chicken and jarred pesto so the panini is purely an assemble-and-press job.
Serve alongside
- Tomato basil soup
- Simple arugula salad
- Kettle chips
- Marinated artichokes
- Chianti
- Sparkling water with lemon
- Iced Americano
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Pressed paninis keep in the fridge up to 2 days wrapped, though the crust softens.
- Reheat by re-pressing or in a skillet over medium to crisp the bread and re-melt the cheese.
- Freeze the unpressed sandwich up to 1 month; thaw then press from cold for the best result.
Equipment
- Panini press or heavy cast-iron skillet
- Heavy pot for weighting
- Butter knife
- Serrated knife for slicing
Make this household-aware
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