Italian Chicken Panini Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Italian Chicken Panini presses grilled chicken, gooey mozzarella, and pesto between crusty ciabatta for melty handheld perfection perfect for lunch or game day.

Ready in 15 minutes, it serves 4 with herby brightness and golden crunch.

Why This Recipe Works

Pesto provides instant Italian depth without cooking. Fresh mozzarella melts stretchy without greasiness. Ciabatta holds structure under press. Rotisserie chicken speeds prep dramatically. Quick grill seals juices perfectly.

Ingredients & Prep

Sandwich:

• 8 slices ciabatta or sourdough
• ½ cup basil pesto
• 2 cups shredded rotisserie chicken
• 8 oz fresh mozzarella, sliced
• ½ cup roasted red peppers, sliced
• ¼ red onion, thinly sliced

Finish:

• 2 tbsp butter, softened
• Marinara for dipping

Step-by-Step Instructions

1. Preheat panini press or skillet medium.
2. Spread pesto on 4 bread slices; layer chicken, mozzarella, peppers, onion.
3. Top with remaining bread; brush outsides with butter.
4. Press 5-7 minutes until cheese melts and bread crisps golden.
5. Slice diagonally; serve with marinara.

Flavor Variations

Storage Tips

Best hot; wrap leftovers, reheat press 3 minutes.

FAQs

Soggy bread?
Pesto inside; butter outside only.

Cheese won’t melt?
Cover skillet; lower heat.

No panini press?
Heavy skillet + foil weight.

Conclusion

Italian Chicken Panini melty-hugs lunch crusty perfection.

Italian Chicken Panini Recipe

Print Recipe

Italian Chicken Panini layers grilled chicken, provolone cheese, marinara sauce, and fresh spinach between garlic buttered bread pressed until golden and crispy. Quick melty sandwich perfect for lunch or game day.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 sandwiches 1x
• Category: Main Dish
• Method: Panini Press
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 chicken breast cutlets
• 1 tbsp olive oil
• 4 tsp Italian seasoning
• 8 slices thick-cut Italian bread
• 4 tbsp butter softened
• 1 cup marinara sauce
• 4 slices provolone cheese
• 1 cup baby spinach
• 1 tsp garlic powder

Instructions

• 1. Heat olive oil in skillet. Season chicken with Italian seasoning. Cook 4-5 minutes per side until 165°F. Slice.
• 2. Mix softened butter with garlic powder. Spread on one side of each bread slice.
• 3. Build sandwiches: bread (butter side out), marinara, chicken, provolone, spinach, marinara, top bread.
• 4. Cook in panini press or skillet with heavy pan 3-4 minutes per side until golden and cheese melts.

Notes

• Use rotisserie chicken for faster prep.
• Press firmly for crispy exterior.
• Make marinara dipping sauce with extra.

Nutrition

• Serving Size: 1 sandwich
• Calories: 580
• Sugar: 6g
• Sodium: 1120mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 105mg

Keywords: italian chicken panini, grilled chicken sandwich, pressed chicken sandwich