Pesto Chicken Panini

Around the Campfire

A pesto chicken panini makes camp dinner feel a little more grown-up without asking for restaurant-level effort. It is crisp, melty, and a useful way to turn cooked chicken into a second meal.

This recipe teaches pressed sandwich cooking: moderate heat, even pressure, and fillings that are warm before the bread burns.

Why This Recipe Works

The Blackstone toasts the bread while warming the chicken and melting mozzarella. A press or heavy spatula helps the sandwich crisp evenly.

Quick Facts

• Serves: 4
• Heat zone: Medium
• Best for: Leftover chicken, easy dinners, warm sandwiches
• Teaches: Pressed sandwich timing

Shopping List

• Chicken
• Pesto
• Mozzarella
• Ciabatta or sturdy bread
• Oil or butter

Home Prep

Cook chicken ahead if possible. Slice bread and portion pesto before the trip.

Cooler Packing

Keep chicken, cheese, and pesto cold. Pack bread separately so it stays dry.

Equipment

• Blackstone griddle
• Spatula
• Optional burger press or foil-wrapped pan
• Instant-read thermometer if cooking chicken from raw

Heat Zones

Use medium heat. If the bread browns too fast, move to a cooler zone.

Ingredients

• 2 cups cooked chicken breast or thighs, sliced or chopped (or 1 lb raw chicken)
• 1/2 cup pesto
• 8 oz mozzarella cheese, sliced or shredded
• 1 large ciabatta loaf (about 14 oz) or 4 sturdy sandwich rolls
• 2 tbsp olive oil or softened butter

Instructions

1. If starting with raw chicken, cook 1 lb chicken breast or thighs on the griddle over medium heat until they reach 165°F, then let rest and slice or chop. If using pre-cooked chicken, slice or chop 2 cups.
2. Slice the ciabatta loaf into 4 sandwich-sized pieces or use 4 rolls. Slice each piece in half horizontally.
3. Spread about 2 tbsp pesto on the inside of each sandwich.
4. Layer 1/2 cup chicken and 2 oz mozzarella per sandwich.
5. Close the sandwiches and spread the outside top and bottom halves with olive oil or softened butter (about 1/2 tbsp per side).
6. Place sandwiches on the griddle. Use a spatula, burger press, or foil-wrapped pan to press gently.
7. Cook for 3–5 minutes per side, pressing occasionally, until bread is golden and crisp and cheese is melted. Lower heat or move to a cooler zone if browning too quickly.
8. Remove from griddle, let cool a minute, then slice and serve.

Doneness

Chicken should reach 165°F if cooked from raw. Cheese should be melted and bread crisp.

Common Mistakes

• Using too much pesto.
• Cooking over high heat.
• Starting with cold thick chicken pieces.

Serving Suggestions

Serve with salad, chips, fruit, or griddled vegetables.

Variations

• Add 1 sliced tomato to the sandwiches (optional).
• Use 8 oz provolone instead of mozzarella.
• Use leftover grilled chicken.

Dietary Adaptations

• Gluten-free: Use gluten-free bread.
• Dairy-free: Skip cheese or use an alternative.
• Nut-free: Use nut-free pesto.

Scaling

Build sandwiches assembly-line style and toast in batches.

Weather Notes

Wind can slow melting. Use a cover if needed.

Leftovers

Best fresh, but leftover halves reheat gently on low heat.

Kid Helper Tasks

Kids can spread pesto lightly and layer cheese away from the hot griddle.

Dragonfly Tip

Warm chicken melts cheese faster. Cold chicken makes the bread do all the work.

Dragonfly Challenge

Try one with tomato and one without. Pick the camp panini version.