WEEKDAYS 1e|12c|p

Leftover Chicken Pesto Salad Panini

Carla Hall
Servings: 4
15 to 30 min

Transform your leftovers into an easy and delicious panini that the whole family will enjoy!

  • Ingredients
  • step-by-step directions
Leftover Chicken Pesto Salad Panini
  • 2 cups leftover shredded chicken (skin discarded)
  • 1 cup thinly sliced fennel
  • 1/2 lemon (juice and zest)
  • 1/2 cup arugula pesto
  • 4 tablespoons olive oil
  • 1 cup baby arugula
  • 1/4 cup mayonnaise
  • 8 ounce ball of mozzarella (thinly sliced)
  • 8 slices sourdough bread
  • Arugula Pesto
  • 2 cups baby arugula
  • 1 cup canned artichoke hearts (rinsed and drained)
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 teaspoon red chili flakes
  • kosher salt and freshly ground black pepper
  • Preheat a panini press to medium heat.
  • In a large bowl, combine the shredded chicken, sliced fennel, lemon juice, lemon zest, and arugula pesto. Toss to coat.
  • Drizzle olive oil onto one side of two slices of bread. Spread some mayonnaise onto the other sides of the bread.
  • Place the bread, olive oil-side down, on a clean work surface. Top one slice of bread with some baby arugula. Place one slice of mozzarella on top and add a scoop of the chicken salad. Finish the sandwich with the other slice of bread, mayonnaise-side down. Repeat process to build the remaining sandwiches.
  • Place the sandwich on the panini press and close the press. Allow the cheese to melt and the outside of the sandwich to caramelize to a golden-brown color.
  • Remove sandwich from press, cut in half and serve.
  • For the Arugula Pesto: to the bowl of a food processor, add 2 cups of baby arugula, artichoke hearts, garlic, olive oil, red chili flakes, salt and pepper. Pulse until combined. With the motor running, slowly drizzle in the olive oil. Continue to pulse until the pesto is very finely chopped.
  • Tips:
    - The arugula pesto can be refrigerated and stored for up to one week.
    - Use your leftover herbs and greens to make your own flavored pesto!
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