Some days, I just want a warm, crispy sandwich that doesn’t make me feel sluggish afterward. This pesto chicken panini is my go-to when I need something fast, filling, and full of flavor.
I started making it years ago when I was looking for a gluten-free alternative to the usual grilled cheese, and let me tell you—it’s been a hit ever since.
The fresh basil pesto, juicy chicken, and melted cheese come together in a way that makes every bite pure comfort. Best part? It’s on the table in 15 minutes.
Tips for Maximum Flavor
- Chicken shortcut: If you’re short on time, use rotisserie chicken or leftover grilled chicken.
- Better texture: Toast the inside of the bread before assembling to prevent it from getting soggy.
- Extra crunch: Add some crushed walnuts to the pesto for a little texture boost.
Variations & Substitutions
- Dairy-Free? Use vegan cheese or skip it altogether—avocado makes up for the creaminess.
- No Pesto? Try a drizzle of balsamic glaze or a spread of hummus for a different twist.
- Vegetarian? Swap chicken for grilled zucchini or roasted red peppers.
Serving Suggestions
This panini pairs perfectly with a side of sweet potato fries, a light arugula salad, or a bowl of tomato soup for extra comfort.
Crispy Pesto Chicken Panini (Gluten-Free, 15 Minutes!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Lunch, Quick Meals
- Method: Grilled
- Cuisine: American, Italian-inspired
- Diet: Gluten Free
Description
A fast, flavor-packed panini with juicy chicken, fresh pesto, and gooey mozzarella, all grilled to crispy perfection.
Ingredients
- 2 gluten-free ciabatta rolls (or any sturdy GF bread)
- 1 small chicken breast, cooked and sliced thin
- ¼ cup fresh basil pesto (store-bought or homemade)
- 4 slices fresh mozzarella cheese
- 1 small tomato, sliced
- ½ avocado, sliced
- 1 tbsp olive oil or butter (for grilling)
- Salt & pepper, to taste
- Optional: Handful of fresh arugula or spinach
Instructions
- Heat a skillet or panini press: Medium heat is perfect for getting that golden crust without burning the bread.
- Assemble the panini: Spread pesto on both halves of the bread. Layer the chicken, mozzarella, tomato, and avocado. Sprinkle with salt and pepper. If using arugula or spinach, add it now.
- Grill it up: Brush the outside of the bread with olive oil or butter. Place the sandwich in the pan or press and cook for 3-4 minutes per side, pressing down lightly, until the bread is crispy and the cheese melts.
- Slice & serve: Let it rest for a minute before slicing. Enjoy immediately while everything is warm and gooey.
Notes
Use sturdy gluten-free bread to hold up to grilling. A panini press works best, but a regular pan works too!
Nutrition
- Serving Size: 1 panini
- Calories: ~450 per serving
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 55mg
