Chicken Pesto Panini Sandwiches

This Chicken Pesto Panini is simple, satisfying, and exactly what lunch (or dinner) should be! Juicy chicken, bold pesto, and melted mozzarella are tucked into crisp bread for a sandwich that feels special without any extra effort.

Looking for more pesto dishes? Try my Pesto Mozzarella Chicken Sliders, Pesto Pasta Salad Recipe, and Pesto Chicken Pizza.

Why This Recipe Works

Simple ingredients. This chicken pesto panini recipe has just a handful of ingredients, but each one pulls its weight. The pesto seasons the chicken, the mozzarella adds creaminess, and the lemon zest keeps everything tasting fresh and balanced! I love the touch of flavor the lemon zest brings, so if you can, don’t skip it!

Quick to make. Because the filling is already cooked, the panini only needs a few minutes of heat to come together. That means crisp bread, melty cheese, and warm filling without overcooking anything.

Balanced textures. Something I’ve always loved about a panini is that you get crunchy, golden bread on the outside and a soft, cheesy center on the inside. Keeping the filling streamlined helps the sandwich press evenly and stay crisp instead of soggy.

Easy to adapt to your kitchen. Whether you’re using a panini press or a simple skillet setup, this recipe works either way. It’s flexible, forgiving, and easy to adjust based on what tools you have on hand.

Ingredients

• Shredded chicken: Rotisserie chicken or leftover roasted chicken works perfectly here.
• Pesto: Use store-bought for convenience or homemade if you have it on hand!
• Panini rolls: Look for sturdy rolls that can handle pressing without getting soggy.
• Mozzarella: Cooking or low-moisture mozzarella melts best for paninis.
• Lemon zest: Adds a pop of freshness that keeps the sandwich from feeling heavy!

Here’s How to Make It

1. Press: Cook in a panini press for 5 minutes, or in a dry skillet with another heavy pan placed on top over a medium-high heat until done.
2. Mix Chicken & Pesto: Combine the shredded chicken with 1/4 cup pesto and set aside.
3. Prep Rolls: Split the panini rolls down the middle, and spread 1/2 tbsp of the remaining pesto on the cut side of the top half of each roll.
4. Add Chicken, Cheese & Lemon Zest: Divide the shredded chicken between the bottoms of each roll, and top with slices of mozzarella. Sprinkle the lemon zest over the mozzarella, and put on the tops of the rolls.

Expert Tips

• Warm the filling slightly if needed! If your chicken is straight from the fridge, let it sit at room temperature for a few minutes, or zap it in the microwave for about 20 seconds. This helps the cheese melt evenly before the bread gets too dark.
• Don’t overload the sandwich. It’s tempting to pile it high, but keeping the filling balanced ensures the panini presses evenly and stays crisp instead of soggy.
• Use medium-high heat. Whether you’re using a panini press or a skillet, medium-high heat gives you golden bread and fully melted cheese without burning.
• Press firmly, but gently! You want enough pressure to crisp the bread and seal the sandwich, but not so much that everything squeezes out the sides.

How to Serve Chicken Pesto Paninis

This pesto chicken sandwich can be served on its own, or with some soup or salad to make the meal even more filling! I like to serve it with my tomato orzo soup or asparagus soup on the side. It’s also great with a spinach strawberry salad or corn salad in the summertime. 

FAQs

More Lunch Recipes to Try

• French Dip Sandwiches – it’s a classic for a reason.
• Greek Avocado Chicken Salad – fresh, creamy, and loaded with bright Mediterranean flavors!
• Easy Chicken Gyros – all the bold, garlicky flavors you love, minus the restaurant wait.
• Avocado Egg Salad – creamy without being heavy, thanks to avocado stepping in as the star.
• Healthy Chicken Salad Sandwich – packed with protein, perfectly balanced, and proof that “healthy” can still be seriously delicious.