You are here: Home » Recipes » Easy Pesto Chicken Panini Easy Pesto Chicken Panini Recipe by Sharon SandersKitchen 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! Mark Boughton / styling by Teresa Blackburn PrintEmail Ingredients 2 (2- to 3-ounce) crusty French rolls olive oil2 tablespoons jarred basil pesto2 ounces Gruyère cheese, sliced6 ounces thinly sliced grilled or roasted chicken1 cup baby arugula leaves Instructions Preheat grill or stovetop griddle pan. 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. Place on grill or griddle. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.