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Sundried Tomato & Pesto Panini

October 23, 2017 by Dana Leave a Comment

I love paninis.  A nice warm toasty sandwich is a great meal on a cool fall day.  And I’ve been on a bit of a sundried tomato kick lately, so I tend to have them around all the time.  That meant when I was feeling a panini the other day, I figured sundried tomato should make an appearance somehow.

And since sundried tomato isn’t quite enough of a sauce, I started thinking of other Italian flavors.  I ended up settling on mixing pesto and mayo for a creamy pesto sauce.  Using a store bought pesto allowed me to make this quick week night meal.   And of course every good panini has some cheese – after all, why have a hot sandwich if you don’t get that melty cheese.

Here’s what you need:

We’re making a chicken panini so we’ll start by pounding a couple chicken breasts nice and thin and even.  It’s up to you how thin you go, but I personally don’t like to bite into a super thick piece of chicken.  Season the chicken with an herby seasoning, I used Penzey’s Mural of Flavor.

Coat a skillet lightly with oil and heat over medium-high heat.  Cook the chicken about 3 minutes per side or until it reaches 165 degrees – the time will vary depending on how thick you slice your chicken.

While the chicken cooks, mix together some mayo and pesto.  I used about a two to one ratio of mayo and pesto – it’s all about the flavor that you personally want.

Brush oil on one side of 4 slices of sourdough bread.

Spread some sundried tomato pesto – I got the pesto variety of sundried tomatoes so it would already be chopped up. If you have regular sundried tomatoes, just chop them finely and spread them on the bread.  Spread the other side with the pesto-mayo mixture.

Top with the chicken.  You’ll notice I trimmed the chicken a little bit to make it fit the bread.

Top the chicken with provolone.

Pop it into a panini press that’s been preheated to medium heat.

Cook for about 5 minutes until the bread is golden brown and the cheese is melted.  Note – the sundried tomato might leak through any holes in the bread just a little bit, which accounts for the dark orange that looks like really golden spots.

Cut the sandwiches in half and enjoy.

 

Sundried Tomato & Pesto Panini
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
A quick and easy chicken panini with sundried tomatoes and a basil pesto mayo. All the amounts of the sauce and spreads are approximate and should be done to your personal taste. If you don’t have a panini press, use a grill pan and weigh the sandwich down with a heavy skillet – flip halfway through (or just cook like a grilled cheese).
Author: Gravel & Dine
Recipe type: Sandwiches, Burgers, & Wraps
Serves: 2
Ingredients
  • 2 boneless skinless chicken breasts, pounded thin and even
  • Penzey’s mural of flavor
  • ¼ c mayo (I use Hellman’s light)
  • 2 T pesto
  • 4 slices sourdough bread
  • Olive oil
  • 4 T sundried tomato pesto, or finely chopped sundried tomatoes
  • 2 slices provolone cheese
Instructions
  1. Preheat your grill or a grill pan over medium-high heat. Season chicken with mural of flavor. Cook chicken for 3 minutes per side or until 165 degrees. Set aside.
  2. Preheat panini press to medium-high.
  3. Mix mayo and pesto.
  4. Brush one side of each slice of bread with olive oil.
  5. On the non-oiled side of the bread, spread pesto-mayo on 2 slices, and sundried tomato pesto on the other. Top with chicken – trim if needed to fit. Top with provolone cheese. Close sandwiches.
  6. Put chicken on panini press and cook for approximately 5 minutes until golden and cheese is melted.
  7. Remove from panini press, slice in half and enjoy.
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Related

Filed Under: Chicken, Sandwiches, Burgers & Wraps Tagged With: chicken, panini, pesto, quick & easy, sundried tomato, under 30 minutes, weeknight meal

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We’re two sisters whose story began at the end of a gravel road in Northern MN. We love to cook, share new recipes with each other, and are excited to share what we love to cook with you!

Hey, It's Tory! I've somewhat recently decided that cooking my own food is fun and can be healthier. I'm hoping this blog will inspire me to create healthy, tasty dishes! Learn More…

Hi! I'm Dana! I love being in the kitchen trying new recipes or perfecting old favorites. I am the chef of our hunting camps but am known for my cookies as much as my food! Learn More…

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Welcome to Gravel & Dine! We're two sisters who would love to share with you our love of cooking that started down a gravel road in Northern MN. We love easy weeknight meals, trying new things, and cooking for the people we love! Read More…

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