Go Back
Easy Pesto Chicken Avocado Panini

Easy Pesto Chicken Avocado Panini

Golden, melty panini layered with pesto, juicy chicken, creamy avocado, and fresh mozzarella—ready in under 20 minutes.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Calories: 120kcal

Ingredients
 

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.