Pesto Chicken and Spinach Panini

5 from 1 vote

Pesto Chicken and Spinach Panini

You can easily make this pesto chicken and spinach panini without a panini press to shake up your everyday lunch routine!

Servings panini

Prep Time 5

Cook Time 15

Total Time 20

Equipment

Cast iron griddle
Grill press optional

Ingredients

2 ounces raw chicken breast sliced thin into 1.5-inch long pieces
1 teaspoon extra virgin olive oil
1 tablespoon pesto divided
2 slices sourdough bread about 5 inches long by 3 inches wide
2 teaspoon butter
2 slices fresh mozzarella cheese quarter-inch thick
½ ounce baby spinach
¼ cup shredded mozzarella cheese

US Customary - Metric

Instructions

First, prepare the pesto chicken. In a small bowl, toss thinly sliced chicken with extra virgin olive oil and 1 tbsp of the pesto until well-coated. Sauté in a skillet over medium-high heat for about 6 to 8 minutes, or until cooked through.
Meanwhile, preheat a cast iron griddle over medium heat.
Next, assemble the panini. Spread about 1 tsp butter on the outside of each slice of sourdough bread, then carefully place one slice of bread butter side down on a plate. Spread the remaining pesto onto the bread, then top with mozzarella cheese slices. Layer with spinach leaves, then the cooked pesto chicken, then top with shredded mozzarella cheese. Close the sandwich with the remaining slice of bread (butter side up).
Carefully transfer the panini to the hot cast iron griddle and cook until bottom is crisped and golden-brown, about 3 to 4 minutes. Carefully flip and cook until the bottom is crisped and golden-brown again, another 3 to 4 minutes. (Alternatively, you can use a preheated grill press on top of the sandwich to crisp both sides at once and avoid flipping your panini.)
Transfer panini to a cutting board and slice diagonally in half. Serve immediately.

Notes

Pesto: Use your favorite store-bought pesto or try our nut-free basil pesto recipe here for a delicious homemade alternative.

Fresh mozzarella: Thinly sliced fresh mozzarella works best for paninis. The thinner the slice, the quicker it melts - meaning an extra gooey and delicious panini!

Cooking methods: If you have a panini press, you can easily toast this sandwich on it in about the same amount of time as it takes on the stove. Alternatively, cook the sandwiches on a cast iron griddle and optionally use a cast iron grill press to toast both sides at once.

Author: Nicole Langdon

Calories: 641kcal

Course: Lunch, Main Course

Cuisine: American, Italian

Keyword: cast iron, chicken, fresh mozzarella, panini, panini press, sandwich, sourdough bread, spinach

Nutrition