Chicken Pesto Panini
This recipe guides you through creating a savory Chicken Pesto Panini, featuring flame-grilled chicken, fragrant pesto, melted mozzarella, tangy sun-dried tomatoes, and fresh arugula, all nestled within crispy focaccia. It's a quick, satisfying, and flavorful gourmet sandwich, perfect for a delightful lunch or dinner.
Equipment
- 1 Panini Press For grilling the sandwiches to a crispy exterior and melted interior.
- 1 Sharp Knife Essential for slicing the focaccia and sun-dried tomatoes cleanly.
- 1 Cutting Board A stable surface for preparing and assembling ingredients.
- 1 Offset Spatula or Butter Knife Ideal for spreading the pesto evenly across the focaccia.
- 1 Measuring Spoons For accurate measurement of pesto and other ingredients.
Ingredients
Main
- 12 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast
- 6 tablespoons pesto store-bought is fine
- 12 ounces mozzarella sliced
- 12 sun-dried tomatoes
- 3 cups arugula washed
- 1 loaf of focaccia about 9x13 inches
- Kosher salt to taste
- Black pepper to taste
- Oil as needed for pan
Instructions
- Cut the focaccia loaf horizontally into 6 equal sections, then slice each section in half to create 12 bread slices.
- Spread 1 tablespoon of pesto evenly on the inside of one half of each focaccia section.
- Layer two slices of Boar’s Head FireSmith nFlame Grilled Chicken Breast onto the pesto-spread focaccia half.
- Top the chicken with two slices of mozzarella cheese and two sun-dried tomatoes.
- Add a generous handful of fresh arugula over the sun-dried tomatoes, then season lightly with kosher salt and black pepper to taste.
- Place the other half of the focaccia on top to complete each sandwich.
- Preheat a panini press to medium-high heat. If using a skillet, lightly oil it and preheat over medium heat.
- Lightly brush the exterior of each focaccia sandwich with a thin layer of oil.
- Place sandwiches in the preheated panini press or skillet. Cook for 3-5 minutes, or until the focaccia is golden brown and crispy, and the cheese is melted and gooey.
- Remove paninis, slice in half if desired, and serve immediately.
Notes
1. Quality Focaccia: The foundation of this panini is the focaccia. Opt for a fresh, airy loaf that will crisp up beautifully without becoming overly dense when pressed.2. Even Toasting: For an extra golden crust, lightly brush the outside of the focaccia with olive oil before grilling. This enhances both flavor and texture.3. Temperature Matters: Ensure your mozzarella is at room temperature for optimal, even melting. Pat dry any oil-packed sun-dried tomatoes to prevent the panini from becoming soggy.4. Don't Over-Press: While you want a good melt and crisp exterior, avoid pressing the panini too hard or for too long, which can flatten it excessively and squeeze out fillings.