Italian Chicken Panini

  • Prep 10 min
  • Total 15 min
  • Servings 1
Italian Chicken Panini


tablespoon basil pesto
tablespoon mayonnaise
slices bread
slices cooked oven roasted chicken
slices prosciutto
slices mozzarella cheese
slices roasted red pepper
teaspoon butter


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  • 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.



Expert Tips

  • 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.
  • Make sure the pan is hot before you begin to grill your Panini.
  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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