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+ servings

Cheesy Pesto Chicken Panini with Prosciutto and Tomatoes

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 6 minutes
Yields: 4 servings


  • 2 cups chopped chicken breast I just used a store-bought rotisserie chicken but feel free to roast/grill your own chicken breasts if you’re feeling particularly domestic.
  • ¼ cup plus 2 tablespoons basil pesto
  • 4 8- inch round flatbreads or 8 slices of your favorite bread
  • 8 ounces fresh mozzarella thinly sliced
  • 2 ounces goat cheese
  • 2 ripe tomatoes sliced
  • 1/8 pound thinly sliced prosciutto di Parma


  • Place your chopped chicken breast in a mixing bowl. Add the pesto and mix until well combined.
  • To assemble each panini: Spread 1 ounce goat cheese on one side of the first flatbread. On the second flatbread arrange the sliced mozzarella in an even layer. Top the mozzarella with 1 cup of the pesto chicken, one sliced tomato, and half of the prosciutto. Place the goat cheese flatbread on top of the prosciutto (cheese-side down, duh) to close the sandwich.
  • Heat a lightly oiled grill pan over medium-high heat. When hot, add the first sandwich. Place a cast-iron skillet (or whatever heavy pan you have) on top, and cook for 3 minutes. Flip the sandwich, put the skillet back on top, and cook for another three minutes until the cheese has melted and the sandwich has sexy grill marks. Repeat with the second panini. (NOTE: If you have a Panini maker, you should obviously use it.)
  • Slice the panini in half (or fourths) and serve immediately.