If you’re looking to bring a touch of Italy right to your own kitchen, this Italian Chicken Panini is about to become a trusted favorite. Imagine juicy chicken, roasted red peppers, melted provolone, and a swipe of zesty pesto mayo, all tucked between crispy, golden ciabatta bread. Every bite is the perfect balance of flavors and textures, making it the kind of sandwich you’ll crave again and again. Whether you’re whipping up a quick lunch or surprising friends at brunch, this panini brings warmth, comfort, and a genuine taste of Italian-American tradition to your table.
Ingredients You’ll Need
One of the best things about this Italian Chicken Panini is the simple lineup of ingredients. Each component plays a starring role, coming together to create a medley where savory, creamy, and fresh notes all shine through.
- Cooked chicken breast: Sliced chicken provides hearty protein and soaks up the pesto mayo beautifully.
- Ciabatta rolls or focaccia bread: These classic Italian breads offer the perfect crusty exterior and chewy bite.
- Provolone cheese: Melts gently for a creamy, mild kick that ties everything together.
- Roasted red peppers: Adds sweetness and vibrant color that contrasts the savory fill.
- Fresh baby spinach: Lends freshness, a delicate crunch, and a beautiful green hue.
- Pesto sauce: Brings a punch of garlicky, herby flavor for true Italian flair.
- Mayonnaise: Blends with pesto for a creamy spread that keeps every bite moist.
- Olive oil: Brushed on the bread makes it turn crisp and golden as it grills.
- Salt and pepper: Just a little is all you need to enhance and balance flavors.
How to Make Italian Chicken Panini
Step 1: Mix Up the Pesto Mayo
In a small bowl, stir the pesto sauce together with the mayonnaise until you have a lovely, silky green spread. This pesto mayo is the secret that boosts every bite, giving richness and a little zing that keeps the panini moist without overpowering it.
Step 2: Prep and Layer Your Bread
Slice each ciabatta roll (or your chosen bread) in half horizontally. Slather a generous layer of the pesto mayo onto both the top and bottom halves—you want those flavors in every nook and cranny. On the bottom halves, start your layering: first the fresh spinach, then the tender sliced chicken, followed by ribbons of roasted red pepper and a hearty slice of provolone cheese. Top it all off with a sprinkle of salt and pepper.
Step 3: Assemble and Press
Carefully cap each sandwich with the top half of bread, then lightly brush the outside of both the top and bottom with olive oil. This step ensures your Italian Chicken Panini comes out with that crave-worthy, crackly crust. Place the sandwiches on your panini press (or into a hot skillet if you don’t have one), and press down gently to compact the layers.
Step 4: Grill to Golden Perfection
Let the panini grill for about 3–5 minutes, or until the bread is crisp and golden and the cheese is dreamy and melted. If you’re using a skillet, press down firmly with a heavy pan or spatula and flip halfway for even toasting. When they’re sizzling and toasty, remove from the heat and give them a few moments to set before slicing.
Step 5: Slice and Serve
Use a sharp, serrated knife to cut each Italian Chicken Panini in half while the cheese is still gooey. Serve immediately—this is when all the textures shine and the aroma is simply irresistible.
How to Serve Italian Chicken Panini
Garnishes
Add a sprinkling of fresh basil or arugula right before serving for that extra burst of color and herbal freshness. A drizzle of balsamic glaze across the top can make each panini feel restaurant-worthy and adds a little tang that compliments the rich flavors inside.
Side Dishes
This Italian Chicken Panini pairs brilliantly with a simple green salad in a sharp vinaigrette or a bowl of minestrone soup. For something heartier, serve with crispy baked potato wedges or a medley of Mediterranean olives on the side.
Creative Ways to Present
Get playful with presentation by serving each panini on a rustic wooden board alongside pickled onions, pepperoncini, or sun-dried tomato pesto for dipping. For parties, slice panini into bite-sized portions and secure with festive toothpicks—perfect for sharing!
Make Ahead and Storage
Storing Leftovers
If you have leftover Italian Chicken Panini, let them cool completely, then wrap each one tightly in foil or plastic wrap. Pop them into the refrigerator where they’ll stay tasty for up to two days. The flavors meld beautifully but the bread may soften a bit, so plan to crisp them up before serving again.
Freezing
You can freeze assembled (but ungrilled) panini for up to a month. Just wrap each sandwich in foil and slide into a zipper bag. Thaw in the fridge overnight before grilling fresh for a quick and easy meal any time cravings hit.
Reheating
To recapture that golden crispness, reheat leftover panini in a toaster oven or skillet over medium heat until the cheese melts and the bread is crackly. Avoid microwaving, as it can make the bread soggy—trust me, that crispy crust is worth the small extra effort!
FAQs
Can I use a different cheese in this Italian Chicken Panini?
Absolutely! While provolone is classic for its creamy melt, mozzarella, fontina, or even sharp cheddar work beautifully and can give each panini a new personality. Just go with your favorite melty cheese.
What if I don’t have a panini press?
No panini press? No problem! Use a heavy skillet to cook the sandwich, pressing down with another pan or spatula to compact the layers. Flip once to brown both sides evenly for that perfect golden crust.
Can I use rotisserie chicken or leftover grilled chicken?
Definitely! Using rotisserie or pre-cooked chicken is a fantastic shortcut. Slice or shred it and you’re ready to make this Italian Chicken Panini in no time, making it a great way to use up leftovers.
Is there a dairy-free option for this recipe?
You sure can adapt the Italian Chicken Panini to be dairy-free. Swap in a plant-based mayo and your favorite dairy-free cheese slices—even vegan pesto is widely available for a full non-dairy version.
Can I prepare the sandwiches ahead for a picnic or lunchbox?
You can assemble the sandwiches with all the ingredients except the pesto mayo and grill them before packing. Add the pesto mayo fresh, or pack it in a small container to keep the bread from getting soggy until you’re ready to eat.
Final Thoughts
There’s nothing quite like a homemade Italian Chicken Panini to brighten your table and bring everyone running for a warm, satisfying meal. Each layer offers something special, coming together in a sandwich that’s restaurant-worthy yet wonderfully easy. Give this recipe a try—you’ll find yourself coming back to it any time you want a taste of Italy and a little extra comfort in your day!
Print
Italian Chicken Panini Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chicken Panini recipe is a delightful combination of flavors and textures, perfect for a quick and satisfying meal. Packed with tender chicken, gooey cheese, and vibrant veggies, all nestled between crispy bread, this panini is sure to become a family favorite.
Ingredients
Ciabatta Rolls:
- 4 ciabatta rolls or focaccia bread
Pesto Mayo:
- 2 tablespoons pesto sauce
- 2 tablespoons mayonnaise
Filling:
- 2 cups cooked chicken breast, sliced
- 4 slices provolone cheese
- ½ cup roasted red peppers, sliced
- 1 cup fresh baby spinach
Other:
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Pesto Mayo: Mix pesto sauce and mayonnaise in a small bowl.
- Assemble Sandwiches: Slice ciabatta rolls, spread pesto mayo on each half. Layer spinach, chicken, red peppers, and cheese on the bottom half. Season and cover with the top half.
- Cook Panini: Heat a panini press or skillet, brush sandwiches with olive oil, and cook for 3-5 minutes until golden and cheese melts. Slice and serve hot.
Notes
- Try sun-dried tomatoes for a flavor twist.
- If lacking a panini press, use a heavy skillet to press sandwiches while cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 panini
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
