Parmesan Crusted Chicken Pesto Panini

Say that five times fast! This sandwich is so easy and the parmesan crusted bread is crunchy ASMR goodness.

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Recipe Snapshot

Serves: 1

Time: 15 Minutes

Level: Easy

What you’ll need…

2 Slices Crusty Bread - I used a Vienna loaf from a local grocer
1 Tbsp butter, softened
2 Tbsp Grated Parmesan
2 Tbsp Pesto - see Note
3-4 Slices Deli Chicken Breast

Get Cooking…

While heating a non-stick skillet or griddle over medium high heat, prepare the bread slices by evenly spreading the butter on one side of each slice. You’ll want the butter to be soft enough to spread nicely without messing up the integrity of the bread, but not so soft that it melts into the bread.

Next, generously sprinkle the parmesan over the buttered slices. Using the back end of a spoon, gently press the parmesan into the butter. This is why I like to use grated parmesan, the smaller pieces make it easier to press into the butter.

The pan should be plenty hot by now, so you can transfer one slice of bread into the skillet cheese and butter side down. You should hear a nice sizzle as you lay it down – yum! While the first side is cooking, spread about 3/4 of the pesto onto the bread and top with slices of chicken. Add the last 1/4 of the pesto on top of the chicken. I find that this helps the other piece of bread adhere nicely to the sandwich. Add the second slice on top of the sandwich, and gently flip over. The cooked side of the sandwich should be a beautifully even golden brown. Lightly press down on the sandwich using your spatula to ensure the entire dish is sticking together. Once the second side is golden like the first – you’re ready to serve!

Note – you can use any pesto you like! I have a recipe for pesto that is super easy, but in a pinch I like to use the brand Buitoni. You can find it in the refrigerated section usually by the dairy.