Pesto Chicken Paninis

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Whether served alone for a delicious lunch or paired with a bowl of soup to make a hearty dinner, this Pesto Chicken Panini with melted provolone cheese, warm pesto, seasoned chicken breast, and strips of roasted red bell peppers will be a new favorite.

Don’t let a sandwich fool you. The best ones are a little messy. This is no exception.

When cheese oozes from the sides and you struggle to keep all the ingredients inside the crusty bread instead of falling onto your plate, you know you have found something you’ll want to eat time and time again.

My stepmom was the first to make a sandwich like this for me. She used to own a deli, and I quickly learned why. I’m sure I have had something similar in a restaurant previously, but I don’t remember really.

After I had her version, I did not forget. And I quickly took her instructions and made my own.

It really is very easy. There are a few steps included, but it’s worth the little bit of time.

What to do…

First, prepare the chicken. I usually season and bake mine, but you could also grill it or pan fry it. You could even buy a rotisserie chicken at the store to make it really quick and easy.

Spread pesto onto two pieces of bread. Then layer.

You’ll have ingredients in this order: bread, pesto, chicken, sliced red bell peppers, provolone, bread.

Heat the sandwich on a grill pan or a panini press. Don’t forget to butter the outsides to make it amazing!

Now, grab a few napkins because this may get messy, but don’t worry. It’s worth it.

Here’s a tip: If you have leftovers, which you probably won’t, put a sandwich in a sealable container and store it in the refrigerator. Heat it up a bit the next day for a “gourmet” lunch. Trust me. Everyone with the old school turkey, cheese, and mayo on white bread sandwich will be quite jealous!

Need a low carb version of this?

Check out my Melted Provolone and Pesto Baked Chicken. It’s basically this recipe without the bread. You’re welcome.