Hands-on Time
38 Mins
Total Time
50 Mins
Yield
Serves 4

Sauteed chicken topped with homemade pesto and provolone cheese between ciabatta bread gives Tuscan Pesto Chicken Panini its Italian twist.

How to Make It

Step 1

Cut bread in half horizontally.

Step 2

Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Step 3

Combine basil, garlic, pine nuts, olive oil, water, 1/4 ­teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.

Step 4

Cut bell pepper into quarters; discard seeds and ­membranes. Arrange pepper quarters on ­bottom half of bread. Top with provolone cheese and sliced chicken. Spread basil mixture on cut side of top half of bread; place on sandwich. Cut sandwich crosswise into 4 equal portions.

Ratings & Reviews

confused

Roehrich
May 10, 2017
This sounds great but doesn't mention anything about grilling the sandwich. Am I missing something or is this a cold sammie and not a panini?

Roehrich's Review

Mama
January 15, 2013
I used my own homemade pesto and sourdough bread. Was awesome!

daneanp's Review

daneanp
February 09, 2015
Really yummy. A quick, easy, weeknight dinner. Even taught my teenager how to make them so when dinner was over, she decided she was still hungry and grilled up another one! We had these with grapes. Very filling. Will add these to our regular rotation.