Real Recipes From Real Home Cooks ®

chicken asiago panini

(4 ratings)
Blue Ribbon Recipe by
Clare Z
Roseville, MN

I just bought a Calphalon panini grill with grill press and it worked great. This is the basic recipe, but next time I'm going to mix and match the ingredients to come up with another sandwich.

Blue Ribbon Recipe

This is a really good sandwich because not only is it flavorful, but it's easy to whip together! If you don’t have a Panini grill you can use a stovetop griddle or a skillet.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Grill

Ingredients For chicken asiago panini

  • 1 lg
    focaccia bread, asiago
  • 4 Tbsp
    classico traditional basil pesto sauce & spread
  • 8-12 slice
    fresh cooked chicken or turkey breast, thinly sliced
  • 1
    red or green bell pepper, thinly sliced
  • red onion, thinly sliced
  • cheddar & monterey jack cheese, shredded

How To Make chicken asiago panini

Test Kitchen Tips
We played with the amount of pesto a bit to suit our taste. You may want to try a little more or a little less depending on your preference.
  • 1
    Slice asiago focaccia bread horizontally (through the bread), keep bread in the round until after cooking (that's when you cut into 4 individual sandwiches).
  • 2
    Spread each inside of the bread with 2 tbls. Classico pesto sauce.
  • 3
    Divide chicken or turkey evenly on bottom of focaccia bread slice, add shredded cheese, red bell pepper and then the onion slices. Put top of bread on to complete the sandwich.
  • 4
    In a preheated panani grill, place the sandwich, in the bottom of the grill pan and place grill press on top, press sandwich down. Grill 7 minutes until nicely browned grill marks are formed. Turn over and grill top asiago side for 4-5 minutes making sure not to burn. Slice into 4 servings and serve warm.