Vegan Chicken Pesto Panini
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sandwiches
- 4 ciabatta rolls, split horizontally
- ½ cup basil pesto
- 8 oz fresh mozzarella, sliced ¼ inch thick
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - 1 jar (12 oz) roasted red peppers, drained and patted dry
- 2 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 cup baby arugula (optional)
Instructions
- 1
Pat the chicken breasts dry, then rub all over with the olive oil, salt, and pepper. If the breasts are thicker than 3/4 inch, place them between two sheets of plastic wrap and pound to an even 3/4-inch thickness with a meat mallet or heavy skillet.
- 2
Heat a panini press or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side on a grill pan (or 8–10 minutes total in a closed panini press), until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!