Easy Pesto Chicken Panini

chicken panini
Mark Boughton / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 10 mins


2 (2- to 3-ounce) crusty French rolls
olive oil
2tablespoons jarred basil pesto
2ounces Gruyère cheese, sliced
6ounces thinly sliced grilled or roasted chicken
1cup baby arugula leaves


  1. Preheat grill or stovetop griddle pan.
  2. Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
  3. Place on grill or griddle. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 450
  • Fat 22g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 110mg
  • Sodium 470mg
  • Potassium 370mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 0
  • Protein 41g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 4%
  • Calcium 45%
  • Iron 15%
blog comments powered by Disqus
%d bloggers like this: