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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chicken pesto panini with roasted red peppers on focaccia

Chicken Pesto Panini

Posted by: Ari Laing

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!

recipe +-

Posted by: Ari Laing
Chicken pesto panini with roasted red peppers on focaccia
Print Recipe
5 from 1 vote

Chicken Pesto Panini

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!
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: basil pesto, chicken cutlets, Italian panini, pesto sauce
Servings: 4 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

Serving: 1sandwich | Calories: 750kcal | Carbohydrates: 38g | Protein: 56g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 3494mg | Potassium: 846mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2184IU | Vitamin C: 21mg | Calcium: 467mg | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!