Creamy Pesto Chicken and Artichoke Panini
This panini combines tender chicken, tangy artichoke hearts, and creamy mozzarella with vibrant pesto for a satisfying Italian-inspired lunch. It's quick to assemble and perfect for a warm, cheesy meal.
Let's cook.
Slice each ciabatta roll horizontally and spread 2 tablespoons of pesto evenly on the inside of each half.
Divide the shredded chicken and chopped artichoke hearts between the bottom halves of the ciabatta rolls.
Place 2 slices of fresh mozzarella cheese over the chicken and artichokes on each panini.
Top with the other half of the ciabatta rolls.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Once hot, carefully place the paninis in the skillet.
Cook for 4-5 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy, and the cheese is melted and bubbly.
About This Recipe
Big flavor.✦
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