Chicken Panini With Pesto and Peppers


  • 8 slices whole-grain sourdough bread
  • 4 Tbsp homemade or prepared pesto
  • 4 oz fresh mozzarella, thinly sliced (Fresh mozzarella is both tastier and lower in calories than regular mozz, but it’s also more expensive. Any shredded part-skim mozzarella will work as a solid substitution, but if you can, support a local farmers market and pick up some fresh.)
  • 3⁄4 lb cooked chicken
  • 1⁄2 cup roasted red peppers
  • Olive oil


  1. Heat a large cast-iron skillet or stovetop grill pan over medium heat.
  2. Spread 4 pieces of the bread with 1 tablespoon of the pesto each.
  3. Layer each piece with equal amounts of the mozzarella slices, chicken, and red peppers.
  4. Add a light film of olive oil to the pan; when hot, cook the sandwiches (2 at a time, if necessary) until the bread is crispy and the cheese is melted, 3 to 4 minutes each side. (For the best results, use a heavy pan to weigh down the sandwiches.)

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Published on January 10, 2023