Chicken Pesto Sandwiches
These easy Chicken Pesto Sandwiches layer juicy pesto-marinated chicken, fresh mozzarella, and ripe tomato on buttery ciabatta rolls, pressed warm and melty in a panini press.
Servings 4 servings
Calories 784kcal
Equipment
Ingredients
- 2 medium boneless skinless chicken breasts cut in half lengthwise
- 2 tablespoons prepared pesto
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
To assemble:
- 4 ciabatta rolls
- 2 tablespoons olive oil
- 4 tablespoons mayonnaise
- 1/2 cup prepared pesto
- 8 slices fresh mozzarella
- 1 beefsteak tomato thinly sliced
- Fresh cracked pepper optional
Instructions
- Preheat the oven to 350°F. Place the chicken in a large bowl. Add the pesto, salt, garlic powder, onion powder, and pepper, toss to coat the chicken.2 medium boneless skinless chicken breasts, 2 tablespoons prepared pesto, 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Place an oven-safe skillet over medium heat, I like to use cast iron. Once hot, add the olive oil and sear the chicken on both sides. If using an oven-safe skillet, place it into the oven to continue cooking the chicken until it reaches 160°F in the center. If you don’t have an oven-safe skillet, place the chicken into a baking dish and place it in the oven.1 tablespoon olive oil
- To assemble the sandwiches, lay the rolls cut side down onto a sheet tray. Brush the tops and bottoms with the olive oil, it might seem like too much olive oil, but use it all.4 ciabatta rolls, 2 tablespoons olive oil
- Flip the rolls so they are cut side up. Spread the mayonnaise evenly on both sides of the cut rolls. Spread the pesto on both sides.4 tablespoons mayonnaise, 1/2 cup prepared pesto
- On the bottom side of the roll, place one piece of chicken. Add two slices of mozzarella on top of the chicken. Add one slice of tomato. Crack some black pepper on top of the tomatoes if desired.1 beefsteak tomato, 8 slices fresh mozzarella, Fresh cracked pepper
- Place the tops on the sandwiches.
- Preheat your panini press if using. Add as many sandwiches that will fit. Cook for 5-7 minutes until your desired toastiness and the cheese is melted. The sandwiches are tall, so you may need to gradually press them down as they cook. Serve immediately.
Notes
- Press down gently on the panini as it cooks to ensure even grill marks and melty cheese.
- Brush a little olive oil on the outside of the bread for a crispy, golden brown finish.
- Layer ingredients evenly to get a bit of everything in each bite.
- If you don’t have a panini press, use a heavy pan to press down on the sandwich as it cooks in another pan.
- Experiment with different fillings and cheeses to find your perfect panini combo.
- To reheat, wrap in foil and bake until warmed through.
Nutrition
Calories: 784kcal | Carbohydrates: 35g | Protein: 44g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 1506mg | Potassium: 683mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 13mg | Calcium: 367mg | Iron: 1mg