I rework a classic Caprese by layering smokey grilled chicken, homemade pesto, fresh mozzarella, basil and tomatoes in sourdough to create a Sourdough Panini that hides an unexpected pantry ingredient.
I keep finding reasons to eat this Pesto Chicken Avocado Panini, it’s one of those sandwiches that promises simple and then surprises you. I love how the sourdough bread gets crunchy and holds everything together, and when a slice of fresh mozzarella starts to melt, wow it pulls the whole thing into something almost fancy.
I make it for lazy lunches and weird late nights, and suddenly I’m rethinking all Chicken Paninis. Sometimes I’ll call it my weekend Sourdough Panini experiment, because every time I tweak it a little it tastes new, you gotta try it to see what I mean.
Ingredients
- Chicken breast: Lean protein, builds muscle and keeps you full, mild flavor, soaks up pesto well.
- Avocado: Creamy source of healthy fats and fiber, adds richness and mellow, buttery flavor.
- Fresh mozzarella: Soft milky cheese, good protein and calcium, melts nicely, makes sandwich gooey.
- Tomato: Bright acidity, vitamin C and hydration, cuts richness, gives juicy freshness.
- Basil and pesto: Basil is aromatic and fresh, pesto adds herb punch, fat from olive oil.
- Olive oil: Monounsaturated fats, heart healthy, adds silky mouthfeel and carries flavor, not sweet.
- Pine nuts or walnuts and Parmesan: Pine nuts bring buttery crunch, walnuts give earthiness, Parmesan adds umami and salt.
- Butter or extra oil for grilling: Butter browns bread for crisp crust, adds savory richness, can be swapped for oil.
Ingredient Quantities
- 4 slices sourdough bread
- about 1 lb boneless skinless chicken breasts (2 small or 1 large)
- 2 tbsp olive oil, divided
- kosher salt and freshly ground black pepper
- 1 ripe avocado (about 6 to 8 oz), sliced
- 8 oz fresh mozzarella, sliced
- 1 large ripe tomato, thinly sliced
- handful fresh basil leaves, plus 2 cups packed basil for pesto
- 1/3 cup toasted pine nuts or walnuts
- 1 garlic clove
- 1/3 cup grated Parmesan cheese
- 1/3 to 1/2 cup extra virgin olive oil
- 1 tsp lemon juice (optional)
- 2 tbsp butter or extra olive oil for spreading or grilling
- balsamic glaze, optional
How to Make this
1. Pound the chicken to an even thickness (about 3/4 inch) or slice a large breast in half, rub with 1 tbsp olive oil, season both sides with kosher salt and lots of freshly ground black pepper, then let it sit while you make the pesto.
2. Make the pesto by blending 2 cups packed basil, 1/3 cup toasted pine nuts or walnuts, 1 garlic clove, 1/3 cup grated Parmesan, 1/3 to 1/2 cup extra virgin olive oil, 1 tsp lemon juice if you like, and a pinch of salt and pepper until it’s a slightly coarse paste; scrape the sides, pulse a few times so it doesnt get totally liquified, taste and adjust salt or oil, and reserve a handful of basil leaves for the sandwich.
3. Heat a grill or skillet over medium high, add the remaining 1 tbsp olive oil, cook the chicken 4 to 6 minutes per side until cooked through and juices run clear or an instant read thermometer reads 165F, then transfer to a plate and let rest 5 minutes before slicing thin.
4. Slice your mozzarella, thinly slice the tomato, and slice the ripe avocado. Squeeze a little lemon on the avocado slices to slow browning if you want. Tear the reserved basil leaves.
5. Spread a generous layer of pesto on one side of each slice of the 4 pieces of sourdough bread, use the rest for spreading inside the sandwich as you like.
6. Build the panini: on two bread slices (pesto side up) layer mozzarella, sliced grilled chicken, tomato, avocado, torn basil leaves, season lightly with salt and pepper and drizzle a bit of balsamic glaze if you want, then top with the other pesto coated bread slices.
7. Spread 2 tbsp butter or brush extra olive oil on the outside faces of each sandwich. If you’re using a panini press, preheat it and grill until bread is golden and cheese is melted, about 3 to 5 minutes.
8. If you dont have a press, heat a heavy skillet over medium low, place the sandwich in the skillet, press down with another heavy skillet or a foil wrapped brick or can, cook until golden and cheese is melting, 3 to 4 minutes, flip and press the other side until done; keep heat moderate so the bread browns but the cheese melts.
9. Let the sandwiches rest 1 minute, slice in half, serve with extra pesto or balsamic glaze on the side, and enjoy while the mozzarella is gooey and the avocado is creamy.
Equipment Needed
1. Food processor or blender for the pesto
2. Meat mallet or rolling pin and a zip top bag or plastic wrap to pound the chicken
3. Chef’s knife for slicing mozzarella, tomato and avocado
4. Cutting board
5. Large skillet, grill or grill pan to cook the chicken
6. Tongs and a spatula for flipping and pressing
7. Instant read thermometer to check for 165F (very helpful)
8. Panini press or a heavy skillet plus a foil wrapped brick or can to press the sandwich, and a pastry brush or butter knife to spread butter
FAQ
Pesto Chicken Avocado Panini Recipe Substitutions and Variations
- Sourdough bread: swap with ciabatta, focaccia, or a sturdy whole grain loaf. They press and toast the same, so no problem.
- Chicken breasts: use shredded rotisserie chicken, turkey cutlets, or for a vegetarian twist try grilled tofu or tempeh, works great.
- Pine nuts or walnuts in the pesto: substitute toasted almonds, cashews, or sunflower seeds if pine nuts are pricey or sold out.
- Fresh mozzarella: use provolone, sliced fontina, or even burrata for extra creaminess, it still melts nice.
Pro Tips
1) Keep the pesto a little chunky and dont drown it in oil. Pulse, scrape the sides, taste for salt, and stop when the basil still has texture. A too-smooth, oily pesto will make the sandwich soggy.
2) Dry and even out the chicken so it cooks fast and stays juicy. Pound or butterfly, pat it dry, salt it well, and let it rest a few minutes after cooking so the juices settle. If you hafta use a thermometer aim for 165F then rest it.
3) Melt the mozzarella without burning the bread by using moderate heat and a little pressure. Brush the outside with a mix of butter and olive oil, press the sandwich while it cooks, and dont rush the flip or the cheese wont get gooey.
4) Keep wet ingredients from making the bread soggy. Thin tomato slices, squeeze a bit of lemon on the avocado to slow browning, and assemble right before grilling. If youre prepping ahead, tuck any extra pesto or balsamic on the side so the bread stays crisp.
Pesto Chicken Avocado Panini Recipe
I rework a classic Caprese by layering smokey grilled chicken, homemade pesto, fresh mozzarella, basil and tomatoes in sourdough to create a Sourdough Panini that hides an unexpected pantry ingredient.
2
servings
1939
kcal
Equipment: 1. Food processor or blender for the pesto
2. Meat mallet or rolling pin and a zip top bag or plastic wrap to pound the chicken
3. Chef’s knife for slicing mozzarella, tomato and avocado
4. Cutting board
5. Large skillet, grill or grill pan to cook the chicken
6. Tongs and a spatula for flipping and pressing
7. Instant read thermometer to check for 165F (very helpful)
8. Panini press or a heavy skillet plus a foil wrapped brick or can to press the sandwich, and a pastry brush or butter knife to spread butter
Ingredients
-
4 slices sourdough bread
-
about 1 lb boneless skinless chicken breasts (2 small or 1 large)
-
2 tbsp olive oil, divided
-
kosher salt and freshly ground black pepper
-
1 ripe avocado (about 6 to 8 oz), sliced
-
8 oz fresh mozzarella, sliced
-
1 large ripe tomato, thinly sliced
-
handful fresh basil leaves, plus 2 cups packed basil for pesto
-
1/3 cup toasted pine nuts or walnuts
-
1 garlic clove
-
1/3 cup grated Parmesan cheese
-
1/3 to 1/2 cup extra virgin olive oil
-
1 tsp lemon juice (optional)
-
2 tbsp butter or extra olive oil for spreading or grilling
-
balsamic glaze, optional
Directions
- Pound the chicken to an even thickness (about 3/4 inch) or slice a large breast in half, rub with 1 tbsp olive oil, season both sides with kosher salt and lots of freshly ground black pepper, then let it sit while you make the pesto.
- Make the pesto by blending 2 cups packed basil, 1/3 cup toasted pine nuts or walnuts, 1 garlic clove, 1/3 cup grated Parmesan, 1/3 to 1/2 cup extra virgin olive oil, 1 tsp lemon juice if you like, and a pinch of salt and pepper until it’s a slightly coarse paste; scrape the sides, pulse a few times so it doesnt get totally liquified, taste and adjust salt or oil, and reserve a handful of basil leaves for the sandwich.
- Heat a grill or skillet over medium high, add the remaining 1 tbsp olive oil, cook the chicken 4 to 6 minutes per side until cooked through and juices run clear or an instant read thermometer reads 165F, then transfer to a plate and let rest 5 minutes before slicing thin.
- Slice your mozzarella, thinly slice the tomato, and slice the ripe avocado. Squeeze a little lemon on the avocado slices to slow browning if you want. Tear the reserved basil leaves.
- Spread a generous layer of pesto on one side of each slice of the 4 pieces of sourdough bread, use the rest for spreading inside the sandwich as you like.
- Build the panini: on two bread slices (pesto side up) layer mozzarella, sliced grilled chicken, tomato, avocado, torn basil leaves, season lightly with salt and pepper and drizzle a bit of balsamic glaze if you want, then top with the other pesto coated bread slices.
- Spread 2 tbsp butter or brush extra olive oil on the outside faces of each sandwich. If you’re using a panini press, preheat it and grill until bread is golden and cheese is melted, about 3 to 5 minutes.
- If you dont have a press, heat a heavy skillet over medium low, place the sandwich in the skillet, press down with another heavy skillet or a foil wrapped brick or can, cook until golden and cheese is melting, 3 to 4 minutes, flip and press the other side until done; keep heat moderate so the bread browns but the cheese melts.
- Let the sandwiches rest 1 minute, slice in half, serve with extra pesto or balsamic glaze on the side, and enjoy while the mozzarella is gooey and the avocado is creamy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 750g
- Total number of serves: 2
- Calories: 1939kcal
- Fat: 131.7g
- Saturated Fat: 31.45g
- Trans Fat: 0.25g
- Polyunsaturated: 12.5g
- Monounsaturated: 60g
- Cholesterol: 306mg
- Sodium: 960mg
- Potassium: 1582mg
- Carbohydrates: 73.5g
- Fiber: 15g
- Sugar: 5.5g
- Protein: 107g
- Vitamin A: 3000IU
- Vitamin C: 16mg
- Calcium: 639mg
- Iron: 3mg
