This chicken panini recipe is a favorite of my kids, but you can certainly adjust this recipe to suit your tastes. I use rotisserie chicken, prepared pesto, cheese and pre-cooked bacon. You can also use leftover grilled chicken or even deli chicken breast for this panini.
To switch things up, try different cheeses in this chicken panini recipe, or use kale pesto in place of the basil in this panini.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings, chicken panini
Ingredients:
- 2 slices pre-cooked bacon (or regular bacon - just fry until crisp and drain on paper towels)
- 4 slices bread
- 1 Tbsp. butter
- 1 Tbsp. prepared pesto
- 2 grilled chicken breasts or 1 cup shredded rotisserie chicken
- 2 slices provolone cheese
Preparation:
- Heat a George Foreman grill (compare prices) or panini maker (compare prices).
- Spread butter on one side of each piece of bread.
- Flip two pieces of bread over. Spread 1/2 Tbsp. pesto on the un-buttered side of each slice of bread. Top with bacon, chicken, then cheese.
- Top with the remaining two bread slices, buttered sides facing out. Grill the panini sandwiches until golden.
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