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Italian Chicken Panini

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  • Prep 10 min
  • Total 15 min
  • Servings 1
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With the addition of classic ingredients like pesto, prosciutto and mozzarella, you can elevate a traditional chicken sandwich into an Italian work of art.
By Arlene Cummings
Created May 3, 2011
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  • 1 tablespoon basil pesto
  • 1 tablespoon mayonnaise
  • 2 slices bread
  • 2 slices cooked oven roasted chicken
  • 2 slices prosciutto
  • 2 slices mozzarella cheese
  • 2 slices roasted red pepper
  • 1 teaspoon butter


  • 1
    Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
  • 2
    Spread top bread slice with half of butter.
  • 3
    Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
  • 4
    Grill and press for another minute or two until panini is toasted and cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Only butter the side of the bread that will be face down cooking. You can butter the other side after the first side has cooked and it is ready to flip. This will prevent the butter from sticking to the foil covered brick or pan you use to press the Panini.
  • tip 2
    Make sure the pan is hot before you begin to grill your Panini.
  • tip 3
    Sliced bakery bread, focaccia, or sliced Ciabatta bread makes delicious panini’s and holds up well to the pressing. Regular white bread can become too thin and fall apart when being pressed.


Nutrition Facts are not available for this recipe
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