Chicken Pesto Panini with Havarti

Chicken Pesto Panini with Havarti

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This Chicken Pesto Panini is so easy and delicious—and probably my favorite panini sandwich! It's one of those meals that feels a little special but is incredibly simple to put together.

I toss sliced cooked chicken with my homemade basil and walnut pesto, pile it onto French bread with creamy Havarti cheese and a little mayo, and let the panini press do the rest. The bread gets golden and crispy, the cheese melts, and that fresh pesto gets into every bite.

It's also a great way to use chicken you've prepared ahead of time. I love having cooked chicken and homemade pesto ready to go because they can turn into a quick meal like this in minutes.

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Course: Sandwich

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

Homemade Basil Pesto

• – 1 cup 25 g fresh basil leaves, firmly packed
• – 1 large garlic clove
• – ½ cup 45 g grated Parmesan or Pecorino Romano cheese
• – ¼ cup 30 g walnuts
• – Kosher salt to taste
• – Approximately ½ cup 120 ml extra-virgin olive oil, plus more as needed

Chicken Pesto Panini

• – 1 cooked chicken breast sliced
• – Homemade basil pesto as needed to generously coat the chicken
• – French loaf portioned for sandwiches
• – Mayonnaise as needed
• – 2 slices Havarti cheese per sandwich or your favorite cheese

Equipment

• Panini press

Method

 

Make the Pesto

1. Add the basil, garlic, Parmesan or Pecorino Romano, walnuts and a generous pinch of kosher salt to a food processor.
2. Pulse approximately 10 times to begin breaking down the ingredients.
3. With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. I usually use about ½ cup and add more as needed when I’m preparing a dish.
4. Use immediately or store in the refrigerator for 3–5 days. Pesto can also be frozen so it’s ready for a quick meal later.

Make the Panini

1. Slice the cooked chicken breast and place it in a bowl. Add enough pesto to thoroughly coat the chicken and stir to combine.
2. Cut a sandwich-size portion from the French loaf and slice it open.
3. Remove some of the soft bread from the center of each half to make room for the filling.
4. Spread mayonnaise over the inside of both pieces of bread.
5. Add 2 slices of Havarti cheese, or substitute your favorite cheese.
6. Add as many slices of pesto-coated chicken as will comfortably fit and close the sandwich.
7. Place the sandwich in a preheated panini press and cook until the bread is golden and crisp and the cheese is melted. Serve immediately.

Video

Notes

Watch the prep day video for more information bout how to prepare the chicken: https://youtu.be/8Rlpf0aSySo

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Why This Chicken Pesto Panini Works

What I love about this sandwich is how much flavor you get from such a simple meal. Coating the chicken in pesto instead of just spreading pesto on the bread gets that basil, garlic, Parmesan and walnut flavor throughout the sandwich.

Havarti is one of my favorite cheeses for this panini because it’s mild, creamy and melts beautifully. But don’t let the cheese stop you from making it—provolone, mozzarella or another good melting cheese would work too.

Don’t Skip This French Bread Trick

Before assembling the panini, I pull out a little of the soft center of the French bread. You’re not hollowing out the entire loaf—you just want to create enough room for the chicken and cheese.

It helps keep all that filling inside the sandwich instead of squeezing out the sides when you close the panini press.

Make the Chicken Ahead of Time

This is exactly the kind of meal that makes a little advance prep worthwhile. Cooked chicken in the refrigerator gives you a head start on lunches and quick dinners throughout the week.

I originally prepared the chicken as part of one of my meal-prep days. If you’d like to see how I prepare it, watch my chicken prep video: https://youtu.be/8Rlpf0aSySo

Homemade Pesto Makes the Difference

You can certainly use prepared pesto when you’re short on time, but homemade pesto is incredibly easy to make.

My version uses fresh basil, garlic, Parmesan or Pecorino Romano, walnuts and extra-virgin olive oil. I especially like keeping homemade pesto in the freezer. When I need a quick meal, I can pull some out and use it for sandwiches like this, pasta, chicken and plenty of other dishes.

Fresh pesto will keep in the refrigerator for about 3–5 days.

What to Serve with Chicken Pesto Panini

Keep it simple. A panini like this is great with a green salad, fresh fruit, tomato soup or your favorite chips. For lunch, the sandwich itself may be all you need.

And because the chicken and pesto can both be prepared ahead of time, this is an especially good option when you want something homemade without spending your evening in the kitchen.

Watch Dr. J Make This Chicken Pesto Panini

See how quickly Dr. J turns pesto-coated chicken, Havarti and French bread into one of her favorite panini sandwiches.

Want to prep the chicken ahead of time? Watch Dr. J’s meal-prep video to see how she prepares the chicken used in this panini: https://youtu.be/8Rlpf0aSySo