A delicious chicken & pesto panini that you can make on the grill.

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While technically not a true panini as it’s not pressed down this sandwich has all the flavors and textures of one. I love how versatile chicken can be and I’m all about putting them in sandwiches right now. This Hot Honey Fried Chicken Sandwich – Gluten-Free is another favorite in my dinner rotation.

Ingredients

Chicken Tenders – I used these (US Wellness Meats Chicken Tenders)
Sourdough Bread – You will need 8 -10 slices
Garlic Powder
Onion Powder
Paprika
Salt
Black Pepper
Pesto – Use your favorite homemade or store-bought pesto
Provolone Cheese – Use sliced provolone for this
Tomato – You will need one or two tomatoes depending on how large they are
Lettuce – Use your favorite sandwich lettuce
Extra-Virgin Olive Oil
Roasted Red Peppers – Home made or store bought, make sure they are the ones without vinegar in them
Potato Chips (Optional) – For extra crunch

Recipe Tips

You can use chicken tenders or boneless skinless chicken thighs
Use your favorite basil pesto
For the bread you can use regular sourdough or your favorite gluten-free bread
Adding potato chips to the sandwich gives it an extra crunch

Grilled chicken pesto sandwich cut in half and stacked on top of each other.

Chicken & Pesto Panini

Stillwood Kitchen

Grilled chicken tenders loaded onto toasted sourdough with all your favorite sandwich toppings.

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Prep Time 10

Cook Time 20

Course Dinner, Lunch

Cuisine Italian

Servings

Calories 608 kcal

Ingredients

1 lb Chicken Tenders
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Paprika
1/4 ts Black Pepper
1 tsp Sea Salt, fine
1 jar Basil Pesto You can use your favorite homemade pesto
8 slices Sourdough Bread Use gluten-free bread if needed
5 slices Provolone Cheese
1 Tomato, sliced
1 jar Roasted Red Peppers Make sure the peppers are not in vinegar.
1 tsp Extra Virgin Olive Oil
Potato Chips (optional)

Instructions

In a small bowl combine the garlic powder, onion powder, paprika, black pepper, and the sea salt.
Add the chicken tenders to a large bowl, then add the spice mix to them. Mix well making sure all the chicken tenders are coated in some of the spice mix.
Pre-heat the grill to 400°F then lightly toast both sides of the sourdough bread. Once they are toasted set them aside.
Grill the chicken tenders until they are no longer pink and the juices run clear, about 8-10 minutes, flipping them 3-4 minutes per side.
Group the chicken tenders in groups of two, then place one slice of the provolone cheese on top of the two chicken tenders. Once the cheese has melted remove the tenders from the grill.

Build the Panini

Spread 1-2 tbsp of the pesto onto a slice of sourdough bread.
Place two chicken tenders onto the top of the pesto coated slice of bread.
Top with the roasted red peppers, lettuce and tomato.
Drizzle the sandwich with olive oil, then add the top slice of sourdough.
Slice in half and enjoy with potato chips (you can put them into the sandwich for a nice crunch).

Notes

You can use boneless skinless chicken thighs instead of chicken tenders.

Nutrition

Serving: 1sandwichCalories: 608kcalCarbohydrates: 61gProtein: 38gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 74mgSodium: 2576mgPotassium: 653mgFiber: 4gSugar: 7gVitamin A: 1488IUVitamin C: 36mgCalcium: 289mgIron: 5mg

Keyword gluten-free sandwich, grilled chicken, panini, sandwich

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Chicken & Pesto Panini