Easy Pesto Chicken Panini

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 10 mins

With leftover rotisserie chicken or grilled boneless chicken breasts on hand, these delightful sandwiches come together prestissimo!

chicken panini
Mark Boughton / styling by Teresa Blackburn


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




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