The chicken pesto panini combines the Ligurian tradition of Genoese pesto with the modern Italian hot sandwich format. It emerged in urban bakeries that were looking for quick protein options for lunch. It is a favorite in Milanese offices for its balance between freshness and satiety.
Italian
Panini chicken pesto
Panini chicken pesto from Italy: traditional step-by-step recipe, with chef tips and clear timings.
- Italy
- MAIN COURSES
- High protein
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 495 kcal
- Protein 38 g
- Fiber 4 g
- Carbohydrates 40 g
- Fat 22 g
- Sodium 680 mg
Story behind the dish
Preparation
Panini chicken pesto is a preparation from Italy with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 whole wheat panini.
- Have ready: 400 g chicken breast.
- Have ready: 4 tablespoons of Genovese pesto.
- Have ready: 100 g of mozzarella.
- Have ready: 2 dried tomatoes in oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season and brown the grilled chicken for 5 minutes per side; leave…
Season and brown the grilled chicken for 5 minutes per side; let it rest and laminate. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Split panini
Break panini, spread pesto on both inside sides.
-
Place laminated chicken
Place laminated chicken, mozzarella, dried tomatoes and arugula.
-
Press on grill or iron for 3-4 minutes until crispy bread and cheese…
Press on grill or griddle for 3-4 minutes until crispy bread and melted cheese.
-
Grate parmesan on top when serving
Grate parmesan on top when serving.
-
Cut diagonally and serve hot
Cut diagonally and serve hot.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.