The chicken pesto panini recipe is actually a revision of a much older post. Same recipe but a slightly different method. About a month ago someone found their way to my site by Googling “chicken pesto panini without the grill” No idea who they were but it inspired me. I see you, chicken pesto panini without the grill!

How to Make a Panini Without a Press

So how would I make a panini without a grill or press? CAST IRON. The only way to go. Bite into this crispy golden chicken masterpiece and you would never guess it was made using a skillet on the stove. The secret is in the olive oil brushed on the panini bread. It gives you a crispy golden, toasted finish like yuh dream about. Like a grilled cheese, only crunchier.

Getting the Chicken Ultra Thin

I’ve played around with getting the chicken JUST right. The trick is using thinly sliced chicken and further flattening it out with a rolling pin. Like when preparing chicken Parmesan, but thinner. Otherwise, it’s near impossible to bite. Use a rolling pin to pound the chicken thin. It helps to start with thinly cut chicken breasts, to begin with.

Layering the Perfect Panini

The best part about this chicken pesto sandwich? You can do it all in one pan. Sear your chicken first in the cast iron skillet and then assemble the panini right in the same skillet. Grilled chicken, grilled sandwich.

Layer the panini bread, basil pesto, grilled chicken, fresh mozzarella, and tomato. Pro tip: Place the mozzarella on top of the chicken when assembling so the heat will melt the cheese better. Use a spatula to firmly press down on either side of the panini as it heats up so it flattens and all melts together. This acts as your panini press.

Is there anything a cast iron skillet can’t do?

More Pesto Recipes You’ll Love

• Creamy pesto gnocchi with shrimp
• Chicken pesto pizza
• Chicken pesto pasta
• Pesto pasta salad
• Pesto shrimp pasta
• Pesto shrimp skewers
• Pesto zucchini noodles

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