Chicken Pesto Panini


Units Scale
  • 8 slices sourdough bread
  • 16 thinly sliced provolone cheese
  • 16 thinly sliced oven roasted chicken breast
  • 1 cup basil pesto
  • 1 cup mayonnaise
  • 1 cup sun dried tomatoes, packed in oil
  • 1/2 cup extra virgin olive oil
  • 4 cups packed organic spinach
  • kosher salt to taste


  1. Heat your griddle pan to medium heat
  2. In a small mixing bowl combine the basil pesto and the mayonnaise and stir to combine
  3. Brush one side of the sourdough bread lightly with olive oil and place oil side down on the griddle pan
  4. Brush the other side with the pesto may mixture
  5. Layer with a slice of provolone, two slices of chicken, a few sun dried tomato slivers and half a cup of spinach
  6. Brush the other side of the sourdough bread with the pesto mayo mixture and a slice of cheese and place cheese side down on top of the sandwich
  7. Brush the other side of the bread with olive oil, then use the other cast iron skillet to press down on the sandwich
  8. Allow to cook for about 2 minutes, flip, press down with the cast iron and continue to cook for another 1-2 minutes or until the cheese melts
  9. Repeat to make the remaining sandwiches and serve