Description
A hearty, flavorful panini using pre-baked focaccia, prepared basil pesto, and diced cooked chicken. Quick to assemble and cook in a panini press, it’s a reliable, no-alcohol lunch option with a perfect balance of crisp bread, melted cheese, and vibrant pesto.
Ingredients
1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese
Instructions
Preheat your panini grill to medium-high heat.
Slice each focaccia quarter horizontally into two halves.
Spread basil pesto evenly on each bread half.
Layer the bottom halves with diced cooked chicken, green bell pepper, red onion, and shredded Monterey Jack cheese.
Place the top focaccia halves on to close the sandwiches.
Grill for 5 minutes or until golden brown and the cheese is fully melted.
Notes
Use pre-cooked, diced chicken for efficiency.
Ensure focaccia is quartered and sliced evenly for consistency.
For a vegetarian option, skip the chicken and add roasted tomatoes or avocado.
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: Grilling
- Cuisine: Italian-American