Grilled Chicken & Spinach-Chive Pesto Panini Recipe

I had some leftover chicken and spinach-chive pesto from last night’s meal, Grilled Chicken with Spinach-Chive Pesto and I couldn’t let it go to waste. I have belonged to a cooking group for almost 10 years. We meet once a month, taking turns hosting, and the hostess chooses the menu. Really, it’s a great excuse to eat, drink, and be merry without our kids! We met this past weekend to make a fabulous Spring menu. One of our dishes was a grilled chicken panini and our kind hostess sent each of us home with a foil-covered brick so that those of us without panini makers could re-create the panini at home. You’ll see what I mean further along in this post.

Brush the outside of each slice (8 slices total) of bread with olive oil. I used a lovely, crusty rosemary olive oil bread, but any crusty bread will do.

Spread 1 tbsp of the spinach-chive pesto on each slice of bread.

Slice 1 1/2 grilled chicken breasts into thin slices and place on one side of each sandwich. Place pieces of roasted red pepper on top of the chicken.

Put 1 tbsp of feta on each sandwich and a few leaves of baby spinach.

Close each sandwich with a second piece of bread. Preheat a cast-iron pan over medium heat or preheat a panini maker. Place the sandwiches in the pan, cooking in two batches if necessary.

Place the foil-covered brick on top of the sandwiches.

Cook until the bread is golden brown, about 3 minutes. Cook on the other side until golden brown. Cut each sandwich in half and serve.

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Grilled Chicken & Spinach-Chive Pesto Panini

8 slices crusty bread

1/3 cup extra-virgin olive oil

12 slices grilled chicken breast (about 1 1/2 breasts)

1/2 cup spinach-chive pesto

2 roasted red peppers, cut into 1/2-inch strips

1/4 cup feta cheese

1/2 cup baby spinach leaves

Brush one side of each slice of bread with olive oil. Turn over so the olive oil side faces down. Spread 1 tbsp of spinach-chive pesto on each slice of bread. Divide the chicken breast slices among 4 slices of bread. Put pieces of roasted red pepper, feta, and baby spinach on top of the chicken. Close each sandwich with a second piece of bread.

Preheat a cast-iron pan over medium heat or preheat a panini maker. Place the sandwiches in the pan, cooking in two batches if necessary. Place the brick on top of the sandwiches. Cook until the bread is golden brown, about 3 minutes. Cook on the other side until golden brown. Cut in half and serve.

Makes 4 sandwiches.

Printable recipe