This shredded chicken pesto sandwich combines pesto-coated shredded chicken and mozzarella pressed in a panini on sturdy rolls. Lemon zest goes over the cheese before pressing to keep the sandwich from tasting too heavy. One batch makes four paninis and is ready in 15 minutes.
Mixing pesto into the shredded chicken before assembly coats every strand so the herb flavor carries through each bite. The top bun gets a second, lighter pesto layer so the flavor arrives from both sides. A filling seasoned only from the bread leaves the center tasting mostly of plain chicken.
Lemon zest goes on the mozzarella before pressing so the heat blooms the citrus oils into the cheese. That brief exposure releases the zest’s flavor without cooking out the fresh, bright note it adds. Without the zest, pesto and mozzarella together can taste rich and flat against the pressed bread.
Shredded Chicken Pesto Sandwich Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
5
minutes–
kcalRotisserie or leftover chicken works here, removing the raw-chicken cooking step from the process entirely. A dry skillet with a heavy pan pressed on top substitutes for a panini press if one isn’t available.
Ingredients
- Filling
2 cups shredded chicken
¼ cup + 2 tablespoons pesto, divided
- Sandwich
4 panini rolls
9 ounces cooking mozzarella (low-moisture), cut into slices
Zest of 1 lemon
Directions
- In a bowl, combine the shredded chicken with ¼ cup pesto. Toss until the chicken is evenly coated.
- Split the panini rolls in half. Spread ½ tablespoon of the remaining pesto on the cut side of the top half of each roll.
- Divide the chicken mixture evenly across the bottom halves of the rolls. Top with mozzarella slices, then sprinkle lemon zest over the cheese. Close the sandwiches.
- Cook in a panini press for 5 minutes until the bread is golden and the cheese is melted.
- No panini press: place the sandwiches in a dry skillet over medium-high heat and press down firmly with a heavy pan. Cook until the bread is golden, then flip and repeat on the second side.
FAQs
What type of mozzarella works best for a pressed panini?
Low-moisture or cooking mozzarella melts better than fresh mozzarella, which releases water during pressing and soaks the bread. Fresh mozzarella stored in water holds too much liquid to work cleanly inside a pressed sandwich. Slicing the mozzarella yourself gives a better melt than pre-sliced, since packaged slices often include preservatives that affect texture.
Can I freeze the pesto chicken filling for future use?
The pesto chicken mixture freezes well in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and give it a stir before assembling, since the pesto and chicken may separate slightly. Freeze the filling only, not the assembled sandwiches, since pressed bread doesn’t hold up well through a freeze-thaw cycle.
Can I add vegetables to this panini without making it soggy?
Roasted red peppers and sun-dried tomatoes add flavor without extra moisture, making them the safest additions for a pressed panini. Fresh tomatoes and leafy greens release water under the press and turn the bread soft rather than crisp. Add fresh tomato or arugula after pressing rather than inside, so the crisp crust stays intact.
What other weeknight recipe makes good use of shredded rotisserie chicken?
Shredded chicken bought once can carry two or three meals through the week without any repeat cooking. This panini uses 2 cups of shredded chicken; a second recipe using a similar amount keeps the whole package moving. A chicken alfredo casserole on Emily Chicken uses 2 cups of shredded chicken in a baked pasta dish ready in 50 minutes.
What chicken soup works well alongside this panini for a complete lunch?
This panini carries enough richness from the cheese and pesto that a broth-forward soup pairs better than a creamy one. A legume-based broth adds substance without repeating the fat-heavy profile already in the sandwich. A chicken kale lentil soup on Emily Chicken uses tender chicken and brown lentils in a clear broth for a lighter partner to the panini.