Sometimes, the only thing we crave is a big, warm panini sandwich, and this chicken pesto panini is the best ever! Spread DeLallo Simply Pesto Traditional Basil on both sides of a large piece of focaccia bread that’s been sliced in half. Add fresh arugula, pan fried chicken cutlets, roasted red peppers, and provolone cheese. Grill the sandwich on both sides or place in a panini press until cheese has melted and the sandwich is warm and toasty. So much flavor, you will want this Italian panini on repeat!

Here’s why we love it so much:

Crispy bread! Focaccia is the perfect bread for a panini sandwich. It presses well, but is sturdy enough to hold everything inside in place.
Homemade chicken cutlets! There’s nothing better! They’re crunchy, cheesy, and moist — you will want to eat them plain!
Pesto sauce! We love DeLallo Simply Pesto Traditional Basil! It makes enjoying pesto easy any night of the week, and it adds so much flavor to this Italian panini!
Roasted red peppers! DeLallo Roasted Red Peppers add a much needed sweetness and slight acidity to cut through the cheese.

Best part of these chicken pesto panini? They are absolutely perfect to make ahead and reheat throughout the week! Meal prepped lunch? Yes, please!

Table of Contents show all

Ingredients For Chicken Pesto Panini

Breaded chicken cutlets! We make these fresh at home using thinly sliced chicken cutlets, all-purpose flour, Kosher salt, black pepper, beaten eggs, panko breadcrumbs, and grated Parmigiano Reggiano.
DeLallo Simply Pesto Traditional Basil – a delicious pesto made with Ligurian basil, pine nuts, cashews, garlic, Parmigiano Reggiano, and Pecorino Romano!
Fresh arugula – to add a peppery bite and cut through the melted cheese
DeLallo Roasted Red Peppers – for sweetness and acidity
Provolone – thinly sliced and melts easily
Focaccia – you absolutely must use a bread that is hearty enough to stand up to the heat while still keeping its shape through the cook time on the grill pan

We’ll also need olive oil or melted butter to brush on both sides of the bread, as well as a grill pan and panini press or weight to help push down the panini on the grill.

How To Make The Best Chicken Panini

Setup the breading station. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Whisk 3 eggs in a medium bowl to combine. Combine 1 ½ cups panko, ½ cup Parmesan, 2 Tbsp chopped basil or parsley, and remaining 1 Tbsp salt in a separate dish.
Prepare the chicken cutlets. Dredge the chicken cutlets evenly on all sides with flour, then move the chicken to the eggs, turning to coat on all sides. Shake off any excess, then transfer the cutlets to the panko breadcrumbs mixture and coat evenly on all sides. Repeat with all chicken cutlets.
Cook the chicken. Heat a few tablespoons of olive or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use — you need an even layer on the bottom of the pan that goes up approximately ⅛” – ¼” up the side. When oil is hot, transfer breaded chicken and cook for 3-4 minutes per side, until golden brown, but not burned. Move chicken to a wire rack to cool while you finish cooking.
Assemble the panini. Cut focaccia in half crosswise. Spread an even layer of DeLallo Simply Pesto Traditional Basil on both sides, then layer ingredients in the following order on the bottom slice: arugula, chicken cutlet, DeLalallo Roasted Red Peppers, provolone cheese. Place the top on, then brush both sides with olive oil or melted butter.
Cook the panini. Heat a grill pan or panini press over medium heat. When hot, add panini, then press down with weight or heavy pan. Cook for 4 minutes, then flip (if not using a panini press that cooks both sides at the same time) and cook an additional 4 minutes.
Slice, then serve! Carefully transfer the panini to a cutting board, cut on the diagonal, then serve immediately.

Tips For The Best Chicken Panini

Choose the right bread! Focaccia, ciabatta, or baguette hold up well to the heat without burning.
Hot, clean grill = beautiful grill marks, so make sure the grill is preheated well and very clean.
Brush the bread with oil or butter to help it brown evenly on the grill, grill pan, or panini press
Layer wet ingredients (other than sauces) on the inside! Things like roasted red peppers, tomatoes, or any other wet ingredients should be assembled towards the center of the constructed panini to help keep the bread crisp instead of turning to mush.
Use a weight! Make sure to use a weight, press, or heavy pan (cast iron skillets work great!) to press down the panini and get those grill marks, which physically presses the layers of the sandwich together. If it’s not pressed down, it’s not a traditional panini!

Variations To Try!

Instead of chicken cutlets, you could add pulled rotisserie chicken tossed with the DeLallo Simply Pesto Traditional Basil — so delicious! Or use sliced chicken or turkey from the deli counter! Even pan fried eggplant would be amazing.
Mix DeLallo Simply Pesto Traditional Basil with a little mayonnaise for a creamier sauce!
Use any soft greens, such as spinach, watercress, or microgreens instead of arugula!
In place of provolone, try fresh slices of mozzarella cheese or fontina, both of which melt beautifully.

Just look at that! Crispy on the outside, but filled with juicy chicken and sweet roasted peppers on the inside. It is full on delicious, and you will for sure want to add this to your lunch rotation soon! If you make this Chicken Pesto Panini, please let us know by leaving a review and rating below!

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Italian panini with focaccia — **Don’t forget to pin this for later!**

More sandwiches to try!

*This post was sponsored by DeLallo. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.

Chicken pesto panini with roasted red peppers on focaccia.

Print Recipe

5 from 2 votes

Chicken Pesto Panini Recipe

This chicken pesto panini is the best sandwich ever! Layer homemade chicken cutlets with pesto sauce, roasted red peppers, fresh arugula, and provolone cheese between slices of thick focaccia bread. Press until the cheese is melted and the sandwich is warm throughout. A great make-ahead lunch that is full of flavor!

Prep30

Cook8

Total38

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: basil pesto, chicken cutlets, Italian panini, pesto sauce

Servings: sandwiches

Calories: 750kcal

Author: Ari Laing

Equipment

3 bowls for breading chicken

Grill pan or panini press

Weight for pressing down panini (or heavy skillet)

Wire rack

Sharp knife

Ingredients

For the breaded chicken cutlets

4 chicken cutlets
1 cup all-purpose flour
3 tsp Kosher salt divided
¼ tsp freshly ground black pepper
2 large eggs lightly beaten
½ cup Panko breadcrumbs
½ cup Parmigiano Reggiano grated
2 Tbsp basil or parsley, finely chopped
grapeseed or vegetable oil

For the panini

4 focaccia or ciabatta rolls or slices
1 jar DeLallo Simply Pesto Traditional Basil
2 cups baby arugula
4 DeLallo Roasted Red Peppers thinly sliced
4 slices Provolone cheese

Instructions

Setup the breading station. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 2 tsp Kosher salt and ¼ tsp freshly ground black pepper. Whisk 2 eggs in a medium bowl to combine. Combine 1 cup panko, ½ cup Parmesan, 2 Tbsp chopped basil or parsley, and remaining 1 tsp salt in a separate dish.
Prepare the chicken cutlets. Dredge the chicken cutlets evenly on all sides with flour, then move the chicken to the eggs, turning to coat on all sides. Shake off any excess, then transfer the cutlets to the panko breadcrumbs mixture and coat evenly on all sides. Repeat with all chicken cutlets.
Cook the chicken. Heat a few tablespoons of grapeseed or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use — you need an even layer on the bottom of the pan that goes up approximately ⅛" – ¼" up the side. When oil is hot, transfer breaded chicken and cook for 3-4 minutes per side, until golden brown, but not burned. Move chicken to a wire rack to cool while you finish cooking.
Assemble the panini. Cut focaccia in half crosswise. Spread an even layer of DeLallo Simply Pesto Traditional Basil on both sides, then layer ingredients in the following order on the bottom slice: arugula, chicken cutlet, roasted red peppers, provolone cheese. Place the top on, then brush both sides with olive oil or melted butter.
Cook the panini. Heat a grill pan or panini press over medium heat. When hot, add panini, then press down with weight or heavy pan. Cook for 4 minutes, then flip (if not using a panini press that cooks both sides at the same time) and cook an additional 4 minutes.
Slice, then serve! Carefully transfer the panini to a cutting board, cut on the diagonal, then serve immediately.

Notes

Choose the right bread! Focaccia, ciabatta, or baguette hold up well to the heat without burning.
Hot, clean grill = beautiful grill marks, so make sure the grill is preheated well and very clean.
Brush the bread with oil or butter to help it brown evenly on the grill, grill pan, or panini press
Layer wet ingredients (other than sauces) on the inside! Things like roasted red peppers, tomatoes, or any other wet ingredients should be assembled towards the center of the constructed panini.
Use a weight! Make sure to use a weight, press, or heavy pan (cast iron skillets work great!) to press down the panini and get those grill marks.

Nutrition

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