Best Pesto Chicken Panino You Can Make 
Home Cooking

Best Pesto Chicken Panino You Can Make 


Sometimes the simpliest meals are the best meals. I recently had some leftover grilled chicken breast in my fridge that I didn't want to reheat for lunch. Reheat grilled chicken = rubbery chicken which is No Bueno. Of course, using it in salads is always a great option. But even then it gets tiring and if I've done it once during the week already, I'm ready to refab the chicken into something else that isn't dry. Enter my Pesto Panino!! I chop the grilled chicken into fine pieces. The smaller the pieces the better, as I want the chicken to absorb all the pesto flavor it can within minutes. Check out my recipe for this super easy pesto chicken panino and you'll be craving this sandwich every week.

Best Chicken Pesto Panino

Serves 1

Prep Time: 5 Minutes   Cook Time: 5 minutes


1 cup finely minced leftover grilled chicken or leftover roasted chicken

1 tablespoon mayo

2 tablespoon pesto

1 teaspoon olive oil

1 tablespoon sundried tomatoes (the ones in the jars, sitting in that delicious oil) optional

Salt and Pepper to Season

Slice of Provolone

Focaccia Bread or Ciabatta

Olive oil for drizzling


1. Finely chop your leftover chicken

2. Add your mayo, pesto, sundried tomato, olive oil and mix

3. Taste and season with a touch of salt and pepper

4. Slice your bread in half and place a slice of provolone 

5. Top the the cheese with your pesto chicken. Spread evenly and top it off with your bread. 

6. Drizzle olive oil on the crust of the bread and place into a Panini Press or a George Foreman grill. Press down and let both sides toast up.

7. Remove and slice in half. Enjoy!!!!

This compact sandwich is perfect for a meal on the go or at your desk. It tastes incredible and feels like a sandwich you would get from a legitimate spot and not something you whipped up in a matter of minutes at home using leftover protein!

About the Author

"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.