Chicken, Tomato, Pesto, Mozzarella Flatbread Panini (24 Minutes)

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This chicken, tomato, pesto, mozzarella flatbread panini combines savory grilled chicken, juicy tomatoes, aromatic pesto, and creamy mozzarella, all pressed between crisp flatbread slices.

The result is a delightful sandwich that’s both hearty and flavorful, perfect for a satisfying dinner.

Garnished with fresh basil, this panini offers a fresh, Mediterranean-inspired taste that’s sure to impress!

  • Prep Time: 19 minutes
  • Cook Time: 5 minutes
  • Total Time: 24 minutes
  • Yield: 4 paninis 1x

Ingredients

Units Scale
  • 2 large chicken breasts, cooked and thinly sliced
  • 4 pieces of flatbread or naan
  • 1/2 cup basil pesto
  • 2 tomatoes, sliced
  • 8 oz mozzarella cheese, sliced
  • Fresh basil leaves, for garnish
  • Salt and pepper, to taste
  • Olive oil, for brushing

Instructions

  1. Prepare the ingredients (10 minutes): Cook the chicken breasts if not already prepared. Season with salt and pepper, then slice thinly. Slice the tomatoes and mozzarella cheese. Wash and pat dry the fresh basil leaves.
  2. Assemble the panini (5 minutes): Lay out the flatbread pieces on a clean surface. Spread a generous layer of pesto on each piece. On two pieces of the flatbread, layer the sliced chicken, tomato slices, and mozzarella cheese. Top with another piece of flatbread that has pesto on the inside.
  3. Heat the panini press (2 minutes): Preheat your panini press. If you don’t have a panini press, you can use a grill pan or skillet with a heavy object (like another skillet) to press down the sandwich.
  4. Cook the panini (5 minutes): Brush the outside of the flatbread lightly with olive oil. Place the assembled sandwiches in the panini press and close the lid. Cook until the flatbread is golden and crispy and the cheese has melted, about 3-5 minutes.
  5. Garnish and serve (2 minutes): Remove the panini from the press and open slightly to tuck in some fresh basil leaves. Slice each panini in half and serve immediately.

Notes

This panini is not only delicious but easy to assemble making it a great choice for both everyday meals and special occasions. The fresh basil not only adds a burst of flavor but also enhances the visual appeal of the dish.

For best results, use high-quality pesto and fresh mozzarella to maximize the flavors. Serve with your favorite sides and enjoy your delicious creation!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 panini
  • Calories: 650
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 35g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 40g

Pair this with...

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

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