Chicken Pesto Panini

For someone who has never made a homemade panini in her life, I’m pretty impressed with my results. Not only was the recipe incredibly easy (almost too easy, if you ask me), this chicken pesto panini was freakin’ amazing! 

Using a loaf of roasted garlic artisan bread (highly recommended; find this in the bakery section of your supermarket), you’ll be able to make 5-6 paninis with this recipe. Oh, hello there leftovers. 

To make these scrumptious sandwiches, lay the ingredients in an assembly line:

• Artisan bread (roasted garlic, if you can find it), cut into thick 1″-1.5″ slices
• Pesto (homemade or store-bought)
• Shredded rotisserie chicken (about 2 cups, or all of the breast meat)
• 8 ounces fresh mozzarella
• Fresh spinach
• Butter
• 3-4 vine tomatoes, sliced

For each sandwich, spread pesto on the inside of each slice of bread. On one slice, add chicken, fresh mozzarella and a few leaves of fresh spinach. Top with remaining slice of bread. Finally, spread butter on the outside (both sides) so you get that golden panini color.

To cook, either use a panini press or grill pan on high heat. Cook until golden brown and the mozzarella is melted. Add two slice of tomato to each panini, then use a serrated knife to cut it in half. 

I hope you enjoy this panini recipe as much as I do! I’m pretty obsessed with it.

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