Can I make the basil pesto ahead of time?

Absolutely! You can prepare the basil pesto a day or two ahead of time and store it in an airtight container in the fridge. If you want to keep it for a longer period, you can freeze it in ice cube trays, and it will last for up to 3 months. When you're ready to use it, just thaw and spread it on your panini or use it in other dishes like pasta or salads.

Can I use a different type of bread for the panini?

Yes! While this recipe uses rosemary sourdough for its aromatic and chewy texture, you can definitely experiment with different types of bread. Some great alternatives include ciabatta , baguette , whole wheat , or even gluten-free bread if you're catering to dietary restrictions. Choose your favorite bread that crisps up nicely when grilled!

Can I make this recipe vegetarian?

Definitely! To make the Loaded Chicken Pesto Panini vegetarian, simply omit the deli chicken and load up on extra vegetables. You could add more roasted sweet peppers, mushrooms, spinach, or even some grilled vegetables like zucchini and eggplant. If you're craving a little extra protein, consider adding a fried egg or some tofu .

What can I use instead of Calabrian peppers?

If you're not a fan of spice or can't find Calabrian peppers , you can skip them entirely or replace them with a milder pepper, such as banana peppers or roasted red peppers . Alternatively, if you still want a slight kick, you can add a sprinkle of crushed red pepper flakes or some jalapeño slices .

Can I make this panini without a panini press?

Absolutely! If you don’t have a panini press , you can easily make this sandwich in a skillet or on a griddle. Simply heat a large skillet over medium heat and place the assembled panini in the pan. Press down gently with a spatula or another heavy pan and cook for about 3-4 minutes on each side, or until the bread is golden and crispy and the cheese is melted.

Loaded Chicken Pesto Panini Perfect Sandwich for Any Occasion

Description

This Loaded Chicken Pesto Panini brings together savory, creamy, and tangy flavors with layers of fresh ingredients. The homemade basil pesto and variety of toppings make this sandwich a family favorite!

Ingredients

Scale

1/4 cup extra virgin olive oil
1/3 cup mixed nuts (walnuts and pine nuts)
1/2 tsp sea salt
1 lemon (freshly squeezed)
2 handfuls of fresh basil leaves
1 tbsp nutritional yeast
1/2 tsp minced garlic
1/4 tsp ground black pepper
2 tbsp water
2 slices of rosemary sourdough bread
1 tbsp ghee
3 tbsp pesto (or more to taste)
Calabrian peppers (optional)
1/2 avocado (thinly sliced)
1 jar of marinated roasted sweet red peppers
2–4 slices of cheese (goat cheese, mozzarella, or provolone)
4 artichoke hearts, quartered
6 slices of organic deli chicken
1 cup arugula
Fresh cracked black pepper
Sea salt

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Instructions

To make pesto: In a food processor, add olive oil, nuts, salt, lemon juice, basil, nutritional yeast, garlic, and pepper. Blend until smooth. Adjust with water if needed.
Spread ghee on the outer sides of bread slices and pesto on the inner side of one slice.
Spread Calabrian peppers on the other slice (optional).
Layer avocado, roasted sweet peppers, deli chicken, artichokes, and cheese.
Top with arugula, sea salt, and cracked black pepper.
Grill the sandwich on a panini press or in a skillet until golden brown and cheese is melted, about 3-5 minutes.

Notes

Feel free to customize this panini with different bread, cheese, or vegetables. You can also make it vegetarian by omitting the chicken and adding more veggies like mushrooms or sun-dried tomatoes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Sandwich
Method: Grilled
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 6g
Sodium: 800mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 30g
Cholesterol: 60mg