Chicken Pesto Panini

Method

1. 1

   Heat a panini press, griddle pan or heavy frying pan over medium heat.

   3 min
2. 2

   Split the ciabatta and spread the cut sides with pesto.

3. 3

   Layer the bottoms with chicken, roasted pepper, tomato and mozzarella, then close the rolls.

4. 4

   Toast, pressing down firmly (use a second pan weighed with a tin if you have no press), until the bread is crisp and the cheese melts. Turn halfway if using a pan.

   6 min
5. 5

   Open carefully, tuck in the rocket, and cut in half to serve.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  15 Minute Chicken Pesto Sub Sandwich

  Chef Jack Ovens · YouTube

• 

  Four-Ingredient Pesto Chicken Panini

  Soules Kitchen · YouTube

Substitutions

• Vegetarian: swap chicken for grilled courgette (zucchini) slices and an extra 40 g mozzarella.
• Lower-carb: use a high-protein wrap or thin sandwich thins instead of ciabatta (about −20 g carbs per serving).
• No press? Bake on a tray at 200°C (400°F) with a second tray on top for 10 minutes.