Chicken Pesto Panini

a grilled panini with ridges on a tan plate with fries

Chicken Pesto Panini

A food cart favorite, the chicken breast, fresh mozzarella, pesto, and sundried tomatoes mix together to make an amazing grilled sandwich.
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Course: Lunch, Main Course
Cuisine: American, Mediterranean
Keyword: fresh mozzarella, panini, pesto, sun dried tomatoes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 sandwiches


  • Panini Press


  • 8 slices gluten free bread see note 1
  • 4 slices fresh mozzarella
  • 4 tbsp pesto
  • 1 cup cooked chicken sliced
  • ¼ cup sundried tomatoes
  • fries optional
  • Magical Seasoning Mix optional
  • fresh rosemary optional


  • Spread the pesto on the bread and top with chicken, sundried tomatoes, and fresh mozzarella. Add the top slice of bread.
  • Cook on the panini press and push down hard while cooking. Follow the manufacturer's instructions to cook it. Ensure the cheese is melted and chicken is hot before serving.
  • While the panini is cooking, put the fries in the fryer and cook until they are the desired doneness. Toss the fries in seasoning mix and top with finely chopped fresh rosemary. (optional)


  1. For the sandwich in the photo, I used challah bread from a local bakery and it is amazing. However, you can use any gluten free bread you like. You should choose one that is on the firm side, a baguette would work well too. 


My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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