Chicken Pesto Mozzarella Panini
A crisp chicken pesto panini with melted mozzarella, juicy tomato, and spinach, pressed on ciabatta for an easy 20-minute lunch or dinner.
Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Stovetop
Ingredients
- 2 whole ciabatta rolls
- 8 ounces cooked chicken breast
- 4 tablespoons pesto
- 4 ounces fresh mozzarella
- 1 medium tomato
- 1 cup baby spinach
- 1 tablespoon olive oil
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
Cooking instructions
- Heat a large skillet or panini press over medium heat. If using a skillet, have a second heavy skillet ready for pressing. (about 3 min) — Medium heat
- Slice the ciabatta rolls open. Spread 1 tablespoon pesto on each cut side, then layer each with 4 ounces chicken, 2 ounces mozzarella, half the tomato, and half the spinach. Season with salt and pepper. (about 4 min)
- Brush the outsides of the rolls lightly with olive oil. Place the sandwiches in the hot press or skillet. Press firmly and cook until the bread is crisp and golden and the mozzarella is melted, 3 to 5 minutes per side in a skillet or 5 to 7 minutes in a press. (about 7 min) — Medium heat
- Check that the chicken reaches 165°F in the center before removing. Cut the paninis in half and serve hot. (about 1 min) — 165°F