Chicken Pesto Panini Recipe

Pound & Marinate

If chicken breasts are thick, place each between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. In a small bowl, whisk together 2 tbs olive oil, lemon juice, minced garlic (press or finely mince the 1 clove), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Place the chicken in a shallow dish or zip-top bag and pour the marinade over. Turn to coat and marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat. Add a light coating of oil or spray. Remove chicken from marinade and let excess drip off. Cook the breasts 4–5 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch thick strips.

Butter the outside of each slice of sourdough with the softened butter (about 1/2 tbs per slice) — this will be the grilled exterior. On the unbuttered side of two slices, spread 1 tbs pesto on each slice that will be the inside bottom and top (total 4 tbs across both sandwiches).

On the bottom slice (pesto side up) layer half of the sliced chicken (divide evenly between sandwiches), then top with about 1/2 cup baby spinach (divide between sandwiches), 1/4 cup roasted red peppers per sandwich (or divide jarred 1/2 cup between the two), and two slices of provolone per sandwich. If using fresh basil leaves, tuck 3 leaves into each sandwich. Spread another tablespoon of pesto on the inside of the top slices before closing.

Preheat a panini press, grill pan, or heavy skillet over medium heat. If using a skillet, set a second skillet or a heavy foil-wrapped brick on top to press. Place assembled sandwiches butter-side-down on the press or skillet. Cook 3–5 minutes, pressing gently, until bread is golden brown and cheese is melted. If using a skillet-and-weight method, cook 3–4 minutes per side, checking frequently to avoid burning. Rotate or adjust heat as needed.

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half on the diagonal.

Plate the paninis and sprinkle lightly with red pepper flakes to taste (optional). Serve immediately with a side salad or potato chips.