Description
This Loaded Chicken Pesto Panini is a flavor-packed, melty sandwich layered with avocado, roasted peppers, artichokes, and homemade dairy-free pesto. Perfect for a quick and healthy meal, this beginner-friendly recipe delivers bold flavors and satisfying textures with minimal fuss.
Ingredients
Scale
For the Pesto:
- ¼ cup extra virgin olive oil
- ⅓ cup nuts (walnuts and/or pine nuts)
- ½ tsp sea salt
- Juice of 1 lemon
- 2 handfuls fresh basil leaves
- 1 tbsp nutritional yeast
- ½ tsp minced garlic
- ¼ tsp ground pepper
- 2 tbsp water (to thin as needed)
For the Panini:
- 2 slices rosemary sourdough (or preferred bread)
- 1 tbsp ghee (or butter/olive oil)
- 3 tbsp pesto (from above or store-bought)
- A few Calabrian peppers (optional, for spice)
- ½ avocado, thinly sliced
- Roasted sweet red peppers (jarred or homemade)
- 2–4 slices goat cheese (or alternative cheese)
- 4 artichoke quarters (canned or marinated)
- 6 slices organic deli chicken
- 1 cup fresh arugula
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the Pesto: In a food processor, combine olive oil, nuts, lemon juice, garlic, basil, nutritional yeast, salt, and pepper. Blend until smooth, adding water as needed to reach a spreadable consistency. Store any leftover pesto in the fridge or freeze in an ice cube tray for later use.
- Prep the Bread: Spread ghee evenly over the outer sides of both slices of bread. This helps them crisp up and turn golden when toasted.
- Layer the Ingredients: On the inner side of one slice, spread a generous layer of pesto. On the other slice, add Calabrian peppers if using. Then layer in sliced avocado, roasted red peppers, deli chicken, goat cheese, artichokes, and arugula. Finish with a sprinkle of sea salt and freshly cracked black pepper.
- Grill the Panini: Heat a panini press or skillet over medium heat. Place the sandwich on the hot surface. If using a skillet, press down gently with a spatula or another pan to ensure good contact. Toast until both sides are golden brown and the cheese has started to melt, about 4–5 minutes total.
- Serve Warm: Remove from the heat, slice diagonally, and enjoy immediately while everything is hot and melty.
Notes
- You can swap in turkey for the chicken or use a plant-based protein like grilled tofu for a vegetarian version. Feel free to skip any toppings you don’t enjoy or add others like sun-dried tomatoes or sautéed mushrooms. Use gluten-free bread if needed. If your pesto is too thick, blend in a bit more lemon juice or olive oil for easier spreading. The sandwich can also be cooked in a waffle iron if you’re without a panini press or skillet.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: Grilled / Panini Press or Skillet
- Cuisine: American-inspired with Italian elements
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 790mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg