Hot Pesto Chicken Mozzarella Panini
Shredded rotisserie chicken, vibrant pesto, and melted mozzarella pressed between crusty bread until golden and gooey. Five minutes of assembly and heat transforms four pantry staples into a lunch that actually tastes homemade.
- Total time
- 12 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 slices or 2 rolls bread (ciabatta, sourdough, or focaccia)
- 1 cup rotisserie chicken, shredded
- 3 tbsp pesto
- 4 oz mozzarella cheese, sliced or torn
Instructions
- 1
Spread 1 tbsp pesto on two bread slices, then toss the shredded chicken with the remaining pesto.
- 2
Layer pesto chicken and mozzarella on one slice, then top with the second slice.
- 3
Heat a skillet over medium-high until a drop of water sizzles on contact.
- 4
Place the sandwich in the skillet and cook until the bread is golden brown and crispy, ~3 minutes.
- 5
Flip and cook the other side until golden and cheese is melted inside, ~2 minutes.
- 6
Slice diagonally and serve immediately while the cheese is still gooey.
Tools you’ll need
- skillet (10–12 inch)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
