Shredded Chicken and Mozzarella Pesto Panini Recipe 🥪🌿
If you’re looking for a quick, cheesy, and flavorful sandwich, this Shredded Chicken and Mozzarella Pesto Panini is a must-try! The tender, juicy shredded chicken is coated in rich, herby pesto, layered with melty mozzarella cheese, and pressed between crispy, golden ciabatta or sourdough bread. It’s the perfect combination of comfort food and gourmet flavors, making it great for busy weeknights or casual lunches.
I first made this panini when I had leftover shredded chicken and wanted something warm, melty, and satisfying. After experimenting, I found that pesto and mozzarella created the perfect creamy, herby contrast to the crispy toasted bread. Now, this easy shredded chicken panini is one of my go-to meals when I need something quick yet incredibly delicious!
Let’s get started!
⏱ Recipe Time & Servings
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 10 minutes | 10 minutes | 2 servings |
🛒 Ingredients for My Shredded Chicken and Mozzarella Pesto Panini
- 2 cups shredded cooked chicken
- 1 cup shredded mozzarella cheese
- ¼ cup pesto sauce (homemade or store-bought)
- 4 slices of ciabatta or sourdough bread
- 2 tablespoons olive oil
- Salt and pepper to taste
⭐ Pro Tips for Success
- Use Fresh Mozzarella – Freshly shredded mozzarella melts smoother and has better flavor than pre-shredded.
- Press for Extra Crispiness – If using a skillet, place a heavy pan or another skillet on top to press the sandwich for that panini-press effect.
- Toast the Bread First – Lightly toasting the inside of the bread before adding ingredients prevents sogginess.
- Enhance the Flavor – Add sun-dried tomatoes, roasted red peppers, or fresh spinach for more depth.
- Make It Spicy – A sprinkle of red pepper flakes or a drizzle of hot honey adds an extra kick!
🍳 Tools Required
- Panini press or grill pan
- Mixing bowl
- Skillet (if no panini press is available)
- Tongs or spatula
🔄 Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Provolone cheese | Mozzarella cheese | A sharper, slightly smoky taste |
| Whole wheat bread | Ciabatta or sourdough | A nuttier, fiber-rich option |
| Roasted turkey | Shredded chicken | A leaner, slightly different flavor |
| Spinach | Pesto | Adds fresh, slightly earthy notes |
| Balsamic glaze drizzle | Pesto | A sweet-tangy contrast to the richness |
⏳ Make-Ahead Tips
- Shred the chicken in advance – Store in an airtight container in the fridge for up to 3 days.
- Pre-make the pesto mixture – Mix the shredded chicken with pesto and keep it refrigerated for easy assembly.
- Freeze for later – Assemble the panini (without grilling), wrap tightly in foil, and freeze for up to 1 month. Grill straight from frozen!
🥄 Step-by-Step Instructions for a Perfect Shredded Chicken and Mozzarella Pesto Panini
Step 1: Prepare the Filling
In a mixing bowl, combine 2 cups of shredded chicken with ¼ cup of pesto sauce. Stir until the chicken is fully coated in the pesto.
Season with salt and pepper to taste.
Step 2: Assemble the Panini
Lay out 4 slices of ciabatta or sourdough bread.
On two slices, evenly spread the shredded chicken and pesto mixture. Sprinkle ½ cup of shredded mozzarella cheese on top of each.
Close the sandwich with the remaining bread slices. Brush the outsides of each sandwich with olive oil for extra crispiness.
Step 3: Cook the Panini
If using a panini press:
- Preheat the panini press and cook the sandwich for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
If using a skillet:
- Preheat a skillet over medium heat.
- Place the sandwich in the skillet and press down with a heavy pan or spatula. Cook for 3-4 minutes per side, flipping carefully, until golden and crispy.
Step 4: Serve and Enjoy
Remove the panini from the heat and let it cool for a minute before slicing.
Serve warm with your favorite sides like chips, a side salad, or roasted veggies.
Enjoy your cheesy, herby, crispy shredded chicken panini!
🍽 Serving Suggestions for Shredded Chicken and Mozzarella Pesto Panini
| Pairing Option | Description |
|---|---|
| Sweet Potato Fries | A crispy, slightly sweet side that complements the pesto. |
| Tomato Basil Soup | A warm, comforting pairing with the melty panini. |
| Crispy Garlic Parmesan Chips | A crunchy contrast to the cheesy sandwich. |
| Balsamic Glazed Salad | A refreshing, tangy side to balance the richness. |
🥡 Leftovers and Storage Tips
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Toast in a skillet over medium heat or in a panini press for 3 minutes to restore crispiness.
- Freeze: Wrap assembled (but ungrilled) paninis tightly in plastic wrap and freeze for up to 1 month. Grill straight from frozen for 6-7 minutes.
🥦 Nutritional Information and Benefits of This Dish
- High in Protein – Shredded chicken provides a great source of lean protein.
- Heart-Healthy Fats – Pesto contains olive oil and nuts, both great for heart health.
- Rich in Calcium – Mozzarella adds a calcium boost for bone health.
- Easy to Customize – This panini can be made vegetarian or gluten-free with simple swaps.
🍷 Suggested Drink That Pairs With The Dish
Best Drink Pairing: Iced Lemon Basil Green Tea or Sauvignon Blanc 🍵🍷
Why? The light, citrusy notes of iced green tea or a crisp Sauvignon Blanc balance the rich pesto and melted mozzarella, creating a perfectly refreshing contrast.
❤️ Enjoy!
This Shredded Chicken and Mozzarella Pesto Panini is a crispy, cheesy, and flavorful sandwich that’s easy to make and absolutely delicious. Whether you’re looking for a quick lunch, an easy dinner, or a fun meal to share, this panini is always a winner!
Give it a try and let me know how you liked it! 🥪✨🔥
