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Loaded Chicken Pesto Panini Recipe

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★★★★★

4.9 from 108 reviews

This Loaded Chicken Pesto Panini is a flavorful and satisfying sandwich featuring creamy dairy-free pesto, spicy Calabrian peppers, fresh avocado, roasted sweet peppers, tender organic deli chicken, goat cheese, artichokes, and peppery arugula layered on toasted rosemary sourdough bread. Crispy and melty thanks to the panini press, it makes a perfect high-protein meal ideal for lunch or dinner, delivering balanced nutrition and bold, fresh flavors.

Ingredients

Scale

Homemade Basil Pesto

  • 1/4 cup extra virgin olive oil
  • 1/3 cup nuts (a mix of walnuts and pine nuts)
  • 1/2 tsp sea salt
  • 1 lemon, squeezed
  • 2 handfuls fresh basil leaves
  • 1 tbsp nutritional yeast
  • 1/2 tsp minced garlic
  • 1/4 tsp ground pepper
  • 2 tbsp water

Panini

  • 2 slices organic rosemary sourdough bread
  • 1 tbsp ghee (such as Fourth And Heart)
  • 3 tbsp homemade pesto
  • Calabrian peppers (optional, omit if you don’t like spice)
  • 1/2 avocado, thinly sliced
  • 1 jar marinated roasted sweet red peppers
  • 2–4 slices goat cheese
  • 4 artichokes, quartered
  • 6 slices organic deli chicken
  • 1 cup arugula
  • Fresh cracked black pepper, to taste
  • Sea salt, to taste

Instructions

  1. Make the Basil Pesto: Combine extra virgin olive oil, walnuts and pine nuts, sea salt, freshly squeezed lemon juice, basil leaves, nutritional yeast, minced garlic, and ground pepper in a food processor. Pulse until smooth. Add 1-2 tablespoons water as needed to adjust consistency. Store any extra pesto in an airtight container in the refrigerator for up to 5 days or freeze in an ice cube tray for up to 3 months.
  2. Prepare the Bread: Spread ghee on the outside surfaces of both slices of rosemary sourdough bread to ensure a crispy, golden crust when toasted.
  3. Assemble the Panini: Spread 3 tablespoons of homemade pesto on the inside of one slice of bread. On the other slice, add Calabrian peppers if you enjoy spice. Layer thinly sliced avocado, marinated roasted sweet red peppers, organic deli chicken slices, cracked black pepper, goat cheese, arugula, quartered artichokes, and a sprinkle of sea salt evenly on the bread with the pesto.
  4. Grill the Panini: Close the sandwich and place it on a preheated panini press. Press down firmly and cook for about 5 minutes, or until the bread is golden and crispy and the cheese is melted.
  5. Alternative Cooking Method: If you don’t have a panini press, heat a skillet over medium heat. Place the assembled sandwich in the skillet, toast for about 2 minutes per side, pressing down with a spatula. Cover with a lid to help melt the cheese during toasting.
  6. Serve: Remove the panini from the press, slice if desired, and enjoy immediately, optionally pairing with a fresh side salad or chips for a complete meal.

Notes

  • This pesto recipe makes extra; store in an airtight container in the refrigerator for up to 5 days or freeze in a silicone ice cube tray for up to 3 months.
  • You can substitute the organic deli chicken with turkey or your preferred deli meat.
  • Feel free to swap the goat cheese for another cheese variety or omit cheese for a dairy-free option.
  • If you don’t like spice, omit the Calabrian peppers.
  • Use a skillet and lid if you don’t have a panini press to achieve similar melty and crispy results.
  • Pair the panini with a side salad and your favorite chips for a balanced meal.

Keywords: Loaded Chicken Pesto Panini, panini, sandwich, chicken sandwich, pesto recipe, grilled sandwich, healthy sandwich, high protein meal

Find it online: https://foodbylina.com/loaded-chicken-pesto-panini-recipe/