Easy Pesto Chicken Avocado Panini

If a grilled cheese married a caprese salad and invited a rotisserie chicken to the honeymoon, this would be their baby. It’s melty mozzarella, bright pesto, and buttery avocado tucked inside crusty bread, pressed until golden and a little messy in the best way. It takes 15-ish minutes, it feels kind of fancy for a Tuesday, and it’s exactly the kind of sandwich that makes you stand at the counter and eat half before it hits a plate.

My husband calls this “the green one” and I don’t correct him because he says it with heart eyes. Our little family does panini night when the week goes sideways—everyone assembles their own, I’m on press duty, and we eat them cut on the diagonal like we’re living our best diner life. The first time I made this I overfilled it (classic me), avocado was trying to ooch out the sides, and still it disappeared in under five minutes. Now it’s our quick win dinner, the one I pull out when we’ve got leftover chicken and a jar of pesto that needs a purpose.

How to Make It

Grab good bread (ciabatta or sourdough) and get some heat going—panini press on medium or a skillet over medium with a heavy pan to press. Toss your cooked chicken with a spoonful of pesto so it’s not sad and dry. Lightly smear mayo or butter on the outsides of the bread for that diner-crisp, then pesto on the insides. Layer cheese closest to the bread (it acts like a little seal), then chicken, avocado slices, a tomato if you’re feeling it, and a handful of spinach. Salt, pepper, maybe red pepper flakes if you’re spicy. Close it up, press until golden and melty—about 3–5 minutes in a press, 3–4 per side in a skillet. Try not to eat it over the sink. Or do. I’m not your boss.

✔Ingredient Notes

– Bread (ciabatta or sourdough): You want sturdy, not squishy. Day-old is perfect because it crisps like a dream and holds all the goo.
– Pesto: Store-bought totally works. If it’s oily, give it a stir. If it’s thick, loosen with a splash of olive oil or lemon so it spreads.
– Cooked chicken: Rotisserie is the hero. Leftover grilled or baked chicken is great—slice it thin so it heats through fast.
– Avocado: Ripe but not collapsing. A tiny squeeze of lemon keeps it bright and slows the browning.
– Mozzarella (or provolone): Melty is the move. Fresh mozzarella is lush but can be wetter—pat it dry. Provolone melts super evenly.
– Tomato (optional): Pat slices dry so you don’t get soggy vibes. Roma or beefsteak both work.
– Mayo or butter for the outside: Mayo browns evenly and doesn’t burn as fast. Butter tastes buttery. You choose your adventure.
– Spinach or arugula: A small handful adds freshness. Arugula brings a peppery little bite.

✔Recipe Steps

1. Preheat a panini press to medium or warm a skillet over medium heat.
2. Toss 1 to 1 1/2 cups cooked, sliced chicken with 2 tablespoons pesto.
3. Spread a thin layer of mayo or butter on the outsides of 4 bread slices; spread 1 to 2 teaspoons pesto on the insides.
4. Layer 2 slices with 2 to 3 ounces mozzarella, the pesto chicken, 1 sliced avocado, optional tomato and greens; season with salt, pepper, and red pepper flakes.
5. Top with remaining bread (mayo/butter side out) and press 3–5 minutes, or cook in skillet 3–4 minutes per side, pressing with a heavy pan until golden and melty.
6. Rest 1 minute, slice, and drizzle with balsamic glaze if you’re extra.

What to Serve It With

– Tomato soup or a quick brothy chicken soup for dunking.
– Crisp salad with lemony vinaigrette to cut the richness.
– Kettle chips or sweet potato fries because balance.
– Pickles. Always pickles.
– Sparkling water with a lemon wedge, or your favorite cold beer.

✔Tips & Mistakes

– Don’t overstuff. I do it every time and regret it when fillings escape like lava.
– Put cheese next to the bread so it melts into it and creates a barrier against moisture.
– Pat tomatoes and fresh mozzarella dry—water is the enemy of crisp.
– Medium heat wins. High heat burns the bread before the cheese melts.
– No press? Use a skillet and set another heavy pan (or foil-wrapped brick!) on top.
– Brush crumbs off the pan between batches so they don’t burn and bitter up the next sandwich.

✔Storage Tips

Wrap leftovers in foil and stash in the fridge up to 1 day. Reheat in a skillet or air fryer at 350°F for 4–6 minutes until the outside is crisp again. Cold from the fridge is a whole mood—salty, herby, creamy—though the avocado might bronze up a bit. Breakfast move: reheat and slide a fried egg on top. Zero regrets.

✔Variations and Substitutions

– Bread: Gluten-free bread works; just handle gently. Focaccia is delicious but messier—press lightly.
– Protein: Turkey, deli chicken, crispy bacon, or sliced tofu. Chickpeas smashed with pesto are shockingly good.
– Cheese: Provolone, fontina, havarti, or a little sharp white cheddar for bite.
– Pesto: Try arugula-walnut pesto, sun-dried tomato pesto, or a nut-free version if allergies.
– Add-ins: Pickled red onions, a swipe of balsamic glaze, or a sprinkle of Calabrian chili for heat.
– Dairy-free: Use a good meltable vegan cheese or skip and add extra avocado for creaminess.
– No pesto in the house: Mash avocado with lemon, garlic, and a pinch of salt; add basil or spinach if you’ve got it.

Frequently Asked Questions

Easy Pesto Chicken Avocado Panini

Golden, melty panini layered with pesto, juicy chicken, creamy avocado, and fresh mozzarella—ready in under 20 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 roll ciabatta rolls split
• ▢ 6 ounce cooked chicken breast, thinly sliced rotisserie or leftover grilled chicken works
• ▢ 3 ounce fresh mozzarella, sliced
• ▢ 1 count ripe avocado, sliced
• ▢ 0.25 cup basil pesto store-bought or homemade
• ▢ 1 cup baby spinach
• ▢ 0.5 cup tomato, thinly sliced optional
• ▢ 1 tablespoon unsalted butter, softened for spreading on the bread
• ▢ 1 teaspoon olive oil for brushing the press or skillet
• ▢ 0.25 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon red pepper flakes optional, for heat

Instructions

Preparation Steps

• Preheat a panini press to medium-high. If using a skillet, heat it over medium and lightly brush the plates or pan with olive oil.
• Split the ciabatta rolls. Spread softened butter on the outsides of each roll (this will be the side that touches the grill).
• Spread basil pesto on the inside of each roll. Layer on chicken, mozzarella, avocado, spinach, and tomato.
• Season with salt, black pepper, and red pepper flakes if using. Close the sandwiches gently.
• Grill in the panini press until the bread is golden and the cheese is melty, about 4 to 5 minutes. For a skillet, place the sandwiches in the pan, press with a heavy pan, cook 3 to 4 minutes per side.
• Let rest 1 to 2 minutes, then slice and serve warm.

Notes

Swap ciabatta with sourdough or focaccia. Turkey or grilled tofu works in place of chicken. For extra crunch, add a few basil leaves or a crisp lettuce leaf after grilling.