This pesto chicken panini sandwich is crispy on the outside, juicy on the inside, full of flavor, and oozing with melty cheese. Need I say more?

Pesto Chicken Panini with Balsamic Roasted Tomatoes

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 sandwiches
Author: Caroline Lindsey
This panini sandwich is crispy on the outside, juicy on the inside, full of flavor, and oozing with melty cheese. Need I say more?
Print Recipe

Ingredients

  • 2 boneless, skinless chicken breasts about 1 lb total
  • olive oil
  • salt and pepper
  • 2 hoagie rolls
  • 6 balsamic roasted tomatoes see recipe below
  • 6 oz fresh mozzarella
  • a handful of fresh basil leaves
  • a few tablespoons of pesto

Instructions

  • Preheat panini press (like The Griddler) to high heat. Sprinkle both sides of chicken breasts with salt and pepper. Brush panini press with olive oil, add chicken breasts, and close panini press to grill on both sides at once. Grill for about 15 minutes or until cooked through, flipping once halfway through and rotating slightly to make nice diamond-shaped grill marks, if desired.
  • Let the chicken rest for about 5 minutes before cutting. Then, cut each chicken breast in half from side to side (like it's a hamburger bun) so you end up with two very flat pieces of chicken.
  • Prepare hoagie rolls with thickly spread pesto on both sides. Arrange two pieces of chicken (1 breast) on each roll to fill up the whole bun evenly. Top each with basil leaves, 3 roasted tomatoes, and mozzarella cheese; then close the hoagie roll.
  • Brush panini press with olive oil again and add the sandwiches. Close the press and press the sandwiches down, rotating if necessary after a couple minutes to press evenly if one side is less-smooshed than the other.
  • Cook until cheese is melty and bread is nice and crispy, 10 minutes or so. Cut in half and enjoy!