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Chicken Pesto Paninis Recipe

A golden, crispy vegan panini packed with dairy-free mozzarella, fresh pesto, and savory plant-based chicken slices. Melty, herby, and grilled to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 ciabatta or sourdough rolls halved
  • 1 cup vegan chicken slices or strips
  • ½ cup dairy-free mozzarella shreds
  • ½ cup fresh basil leaves
  • 2 tbsp pine nuts or walnuts
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp lemon juice

Method
 

  1. Make pesto: Blend basil, nuts, garlic, yeast, lemon juice, oil, salt, and pepper into a smooth, green goddess-worthy sauce.
  2. Prep sandwich: Spread pesto on each bread slice like you mean it.
  3. Assemble: Layer vegan chicken and cheese between the pesto-smothered bread.
  4. Grill it: Use a press or skillet to toast until bread’s golden and cheese is gooey—about 3–4 minutes per side.
  5. Serve: Slice diagonally (because vibes) and serve with a wink and maybe some chips.

Notes

Nutritional values (per serving)

  • Calories: 420
  • Total Fat: 21 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 18 g

Vitamins and minerals (per serving)

  • Vitamin C: 25%
  • Calcium: 12%
  • Iron: 15%
  • Vitamin A: 30%
  • Magnesium: 10%

Additional notes/tips to enhance flavor

  • Add sun-dried tomatoes for extra flair.
  • Swap in arugula if you're feeling spicy.
  • Drizzle a balsamic glaze to go full goddess.
  • Toast bread in vegan butter for bonus luxury.
Now go forth and panini like a plant-based pro—because your lunch deserves a little main-character energy.