Chicken Pesto Panini Sandwiches
This Chicken Pesto Panini is simple, satisfying, and exactly what lunch (or dinner) should be! Juicy chicken, bold pesto, and melted mozzarella are tucked into crisp bread for a sandwich that feels special without any extra effort.
Servings: 4 servings
Ingredients
- 2 cups shredded chicken
- ¼ cup + 2 tbsp pesto
- 4 panini rolls
- 9 oz cooking mozzarella cut into slices
- zest of one lemon
Instructions
- Combine the shredded chicken with 1/4 cup pesto and set aside.
- Split the panini rolls down the middle, and spread 1/2 tbsp of the remaining pesto on the cut side of the top half of each roll.
- Divide the shredded chicken between the bottoms of each roll, and top with slices of mozzarella. Sprinkle the lemon zest over the mozzarella, and put on the tops of the rolls.
- Cook in a panini press for 5 minutes, or in a dry skillet with another heavy pan placed on top over a medium-high heat until done.
Notes
*Rotisserie chicken works well, or you can cook chicken breasts on the stove over medium heat for 3-5 minutes on each side - then shred. Another great idea way to make shredded chicken is in the crockpot - Add your chicken breasts and about 1 inch of water to the crockpot. Cover and cook on high for 1-2 hours, then drain the crockpot and shred chicken with two forks.
Nutrition
Calories: 119kcal | Carbohydrates: 0.04g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 58mg | Potassium: 160mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 40IU | Calcium: 9mg | Iron: 1mg
