Last week I shared with you a no-fail, quick and easy way to make perfectly shredded chicken in your crock pot and stand mixer. This pesto chicken panini recipe is one of my husband’s absolute favorites and is a great way to use up any leftover chicken you have!
These are quick and easy to make, and if you use a gourmet bread it can make for beautiful presentation if you have friends over for lunch. Plus, if you are constantly eating a sandwich with deli meat, it is a nice alternative. I love how flavorful the pesto chicken mixture is, and the mozzarella melts beautifully!
Now, if you do not have a panini press, you can still make these sandwiches! There are some options. You can use the oven and bake these 400F for 10-15 minutes until golden. Or, you could heat up a skillet, place the sandwich on it once it is hot, and use a second heavy skillet to weigh down and press the sandwiches.
Honestly these are so simple I hesitate to even call it a “recipe”, but here’s how to make them!
Pesto Chicken Paninis
Ingredients for 1 panini:
- Bread of choice (hopefully whole wheat!)
- 1/3-1/2 cup leftover shredded chicken breast
- Reduced-fat pesto (store bought or homemade)
- Shredded reduced-fat mozzarella cheese
- Shredded parmesan cheese
1). Preheat panini grill. In a small bowl, combine shredded chicken with about 2 tbsp of pesto (or to taste).
2). Slice bread in half. Place pesto chicken on one side and top with a sprinkle of mozzarella and parmesan.
3). Press until heated through and cheese is melted! Enjoy!