Loaded Chicken Pesto Panini

Why You’ll Love This Recipe

I love this recipe because it feels like a café-style sandwich made right at home. The homemade pesto adds a fresh and herby flavor, while the melted cheese and warm chicken make the panini extra comforting.

I also like how customizable it is. I can switch up the bread, cheese, or toppings depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Homemade Basil Pesto

1/4 cup extra virgin olive oil
1/3 cup nuts, such as walnuts or pine nuts
1/2 teaspoon sea salt
1 lemon, squeezed
2 handfuls fresh basil leaves
1 tablespoon nutritional yeast
1/2 teaspoon minced garlic
1/4 teaspoon ground pepper
2 tablespoons water

Panini

2 slices bread of choice
1 tablespoon ghee
3 tablespoons pesto
Calabrian peppers, optional
1/2 avocado, thinly sliced
1 jar marinated roasted sweet red peppers
2 to 4 slices cheese
4 artichokes, quartered
6 slices deli chicken
1 cup arugula
Fresh cracked pepper
Sea salt

Directions

First, I make the pesto by combining the olive oil, nuts, sea salt, lemon juice, basil leaves, nutritional yeast, garlic, pepper, and water in a food processor. I pulse everything until smooth and creamy.

Next, I spread ghee on the outside of both slices of bread. I spread pesto on the inside of one slice and Calabrian peppers on the other slice if I want extra spice.

Then, I layer the avocado, roasted red peppers, deli chicken, cracked pepper, cheese, arugokes, arugula, and a pinch of sea salt onto the sandwich.

I place the sandwich onto a heated panini press and cook it until the bread becomes golden and crispy and the cheese melts completely.

Finally, I slice the panini and serve it warm.

Servings and timing

This recipe makes 1 large panini.

Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Variations

I like using mozzarella, provolone, goat cheese, or cheddar depending on the flavor I want. Sometimes I swap the chicken for turkey, grilled vegetables, or crispy tofu.

For extra texture, I can add spinach, caramelized onions, sun-dried tomatoes, or crispy bacon. I also enjoy using ciabatta, sourdough, or focaccia bread for different styles of panini.

storage/reheating

I store leftover pesto in an airtight container in the refrigerator for up to 5 days. I can also freeze extra pesto in ice cube trays for up to 3 months.

If I have leftover panini, I wrap it tightly and refrigerate it for up to 2 days. To reheat, I warm it in a skillet, toaster oven, or panini press until crispy and heated through.

FAQs

Can I make the pesto ahead of time?

Yes, I can prepare the pesto in advance and store it in the refrigerator or freezer for later use.

What bread works best for paninis?

I like using sourdough, ciabatta, focaccia, or rustic artisan bread because they crisp up nicely when pressed.

Can I make this sandwich vegetarian?

Yes, I can leave out the chicken and add extra vegetables like grilled zucchini, mushrooms, or spinach.

What can I use instead of ghee?

I can use butter or olive oil if I do not have ghee available.

Do I need a panini press?

No, I can cook the sandwich in a skillet and press it down with another heavy pan while it toasts.

Conclusion

Loaded Chicken Pesto Panini is one of my favorite sandwiches because it combines fresh pesto, creamy avocado, savory chicken, and melted cheese in every crispy bite. I love how easy it is to customize while still feeling rich, comforting, and satisfying.