Grilled Chicken Pesto Panini

Ingredients

• 3 pieceschicken breasts
• 1 teaspoongarlic powder
• 1 teaspoondried coriander leaves
• 1 teaspoonpaprika (adjust to taste)
• 1 teaspoonoregano
• 1½ teaspoonslemon juice
• 1 teaspooncrushed black pepper
• to tastesalt
• 2 tablespoonsoil, for grilling the chicken
• 6 slicesPepperidge Farm Farmhouse Hearty White Bread
• 1 cup (240 ml)fresh pesto
• 10 slicessun-dried tomatoes
• 6 slicesmozzarella
• 1 smallonion, cut into rounds
• 1 cup (about 30 g)rocket leaves or lettuce leaves
• ½ cup (120 ml)Sriracha mayonnaise

Instructions

1. 1

   Gather the spices

   Set out the spices for seasoning the chicken.

2. 2

   Season the chicken

   Wash the chicken and pat it dry. Put it in a plastic bag with the dry spices, then rub the seasoning over the chicken until coated. Leave it to marinate for 20 minutes.

3. 3

   Grill the chicken

   Heat and grease a griddle. Add the marinated chicken and cook over a medium-low heat, turning it occasionally, until cooked through.

4. 4

   Check for doneness

   Pierce the chicken with a fork to check it; the fork should pass through easily.

5. 5

   Gather sandwich fillings

   Set out the ingredients listed for the sandwiches.

6. 6

   Spread the sauces

   Spread pesto on one slice of bread and Sriracha mayonnaise on another.

7. 7

   Add the cheese

   Place cheese slices on the pesto-covered bread.

8. 8

   Layer the vegetables

   Add the sun-dried tomatoes and onion rounds.

9. 9

   Add the leaves

   Top with a generous layer of rocket or lettuce leaves.

10. 10

    Finish the sandwich

    Add a final slice of cheese and finish with the mayonnaise-covered bread. The sandwich can be eaten as it is.

11. 11

    Toast and serve

    Alternatively, toast the sandwich briefly in a panini maker until it begins to brown, then serve warm.

What is a chicken pesto panini?

A panini is a filled sandwich, often pressed or toasted until the bread browns and the filling warms through. This American-style version combines grilled, spiced chicken with pesto, mozzarella and vegetables.

The combination works because the savoury chicken and creamy cheese meet bright pesto, tangy sun-dried tomatoes and fresh, peppery leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 3g protein, 7g carbs, 34g fat.

The chicken provides most of the protein, while the bread supplies much of the carbohydrate. Pesto, mayonnaise, mozzarella and oil contribute much of the fat; serve the sandwich with a generous side salad or vegetables for a more balanced plate.

Seasoning and marinating the chicken

Spice coating: Garlic powder, coriander leaves, paprika, oregano, pepper, lemon juice and salt season the chicken before it reaches the griddle. Rub the mixture over every piece so the flavour is distributed evenly.

Marinating time: The method calls for 20 minutes of marinating. This gives the seasoning time to cling to the chicken while you get the sandwich ingredients ready.

Grilling the chicken

Steady heat: Cook the chicken over medium-low heat, turning it occasionally as directed. The method does not give a precise cooking time, so use the stated fork test to assess whether it is done.

Doneness cue: The recipe says a fork should pass through the chicken easily. Let the cooked pieces rest briefly before assembling so the sandwich is easier to handle.

Building the layers

Sauce base: Pesto goes on one slice of bread and Sriracha mayonnaise on the other. Keeping the sauces on the bread helps distribute their flavour throughout the sandwich.

Filling: Layer the mozzarella, sun-dried tomatoes, onion and rocket or lettuce as set out in the method, then finish with cheese and the top slice. The ingredients list gives six bread slices, while the method describes two slices per sandwich, so check your quantities if making all six servings.

Toasting and texture

Pressing the sandwich in a panini maker browns the bread and warms the cheese and fillings. Toast it only until it begins to brown, as the recipe directs.

For a fresh, unpressed version, the method says you can serve the assembled sandwich as it is. The greens will stay more crisp this way.

What to serve with it

A simple green salad or sliced raw vegetables make an easy side alongside the rich pesto, cheese and mayonnaise. For a heartier lunch, serve it with soup.

If serving several people, toast the sandwiches in batches and bring them to the table warm. Add any extra leafy greens just before serving to keep them fresh.

Recipe notes & tips

• Pat the chicken dry before adding the spices so the seasoning coats it well.
• Turn the chicken occasionally while it cooks over medium-low heat.
• Keep the onion rounds thin so they sit neatly in the sandwich.
• Toast the panini only until the bread starts to brown.
• Assemble the sandwiches shortly before serving to keep the leaves fresh.

Variations

• Use lettuce: Swap in lettuce leaves for the rocket as the recipe allows.
• Adjust the heat: Change the paprika to suit your preferred level of spice.
• Add extra pesto: Spread a little more pesto across the bread for a stronger herbal flavour.
• Serve un toasted: Skip the panini maker for a sandwich with fresh, crisp leaves.
• Change the cheese: Use another sliced cheese in place of mozzarella if needed.

Common mistakes to avoid

• Uneven seasoning: Rub the spice mixture over all sides of the chicken before marinating.
• Rushing the marinade: Leave the chicken for the full 20 minutes stated in the method.
• Guessing doneness: Use the recipe’s fork test rather than relying on browning alone.
• Over-toasting: Remove the sandwich once the bread begins to brown.
• Soggy greens: Add the rocket or lettuce during assembly just before serving.

How to store

Refrigerate leftover cooked chicken and assembled sandwiches promptly in a covered container and use within 2 days. For better texture, store the components separately and assemble just before eating; reheat the chicken until hot and toast the sandwich briefly if desired.

Frequently asked questions