Chicken Pesto Panini Recipe

Season and warm

If using leftover cooked chicken, slice into 1/4-inch strips. If using raw chicken breast, pound to even 1/2-inch thickness and season both sides with olive oil, 1/4 tsp salt, 1/8 tsp pepper and 1/4 tsp dried oregano. Cook in a skillet over medium-high heat 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice thinly.

In a small bowl combine 3 tbs mayonnaise, 1 tsp prepared basil pesto, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and refrigerate while assembling. Taste and adjust salt or pesto level to preference.

In a small bowl mix 1 tbs softened unsalted butter with 1/2 tsp minced garlic, 1/2 tsp finely chopped parsley and a pinch (1/16 tsp) salt until combined. Keep at room temperature for easy spreading.

Spread a generous layer (about 1 tbs total) of the basil pesto aioli on the inside of both focaccia slices (reserve a little for serving if desired). On the bottom slice layer the sliced chicken evenly (about 6 oz), then place the mozzarella slices on top of the chicken, followed by tomato slices (4 slices) and the fresh basil leaves (6 leaves). Top with the other focaccia slice, aioli side down.

Preheat a panini press or large skillet/griddle over medium heat. Lightly spread the outside (top) of each focaccia slice with the prepared garlic butter (about 1/2 tbs per side). If using a skillet, place sandwich in skillet and press with a heavy spatula or another skillet. Grill 3–4 minutes per side or until bread is golden brown and cheese is melted — total 6–8 minutes. If using a panini press, close and grill until golden and cheese is melted, about 4–6 minutes.

Remove panini from heat and let rest 1 minute. Cut in half on the diagonal. Serve immediately with extra basil pesto aioli on the side if desired.