Chicken Pesto Panini
Looking to get out of a sandwich rut? Look no further than the chicken pesto panini! Featuring bacon, provolone cheese, pesto, tomatoes, and chicken breast all squished between two toasted slices of bread. Your sandwich is suddenly scrumptious!
Servings: 2 sandwiches
Calories: 802kcal
Ingredients
- 4 slices Pepperidge Farm® Farmhouse® Hearty White Bread
- 1 tomato sliced
- 4 slices bacon precooked
- 2 slices provolone cheese
- 2 chicken breasts precooked
- 2 tablespoon pesto sauce
- 1 tablespoon olive oil
Instructions
- Preheat your panini pan, panini grill, or skillet. Once heated, before placing sandwich, coat with olive oil to prevent sticking.
- Coat your chicken breasts with the pesto sauce.alteration: If you only have canned chicken, it will work, but the whole chicken slices taste better. Drain the can very very very well, otherwise you will have a soggy sandwich! Shred the chicken chunks with a fork, combining with the pesto. This essentially makes a pesto chicken salad!
- Slice your tomato into even slices, you many have some leftover
- There is no need to preheat your precooked bacon, but you might want to slice them in half to fill the inside of the sandwich more. (I kept mine whole for the photos).
- Once the pan or panini press is fully heated and coated, layer one slice of bread. Top with a slice of cheese, 2 slices bacon, tomato, and then a coated chicken breast. Place second slice of bread on top and press the panini press closed.
- If you are using a skillet, use a pan lid that fits inside to much the sandwich down.
- Keep an eye on your panini to ensure it doesn't burn. Mine was on a lower setting and took about 10 minutes. Once the bread in nicely toasted and the chicken and bacon are heated through, it's ready to eat!
Nutrition
Calories: 802kcal | Carbohydrates: 29g | Protein: 66g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 194mg | Sodium: 1187mg | Potassium: 1165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 11.1mg | Calcium: 383mg | Iron: 3.1mg