Chicken Asiago Panini

Clare Z


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.

★★★★★ 4 votes
20 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Note: I played with the amount of pesto a bit to suit my taste. You may want to try a little more or a little less depending on your preference.


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


1Slice asiago focaccia bread horizontally (through the bread), keep bread in the round until after cooking (that's when you cut into 4 individual sandwiches).
2Spread each inside of the bread with 2 tbls. Classico pesto sauce.
3Divide 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.
4In 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.

About Chicken Asiago Panini

Course/Dish: Chicken, Sandwiches
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy