Leftover Rotisserie Chicken and Pesto Panini

Name: Leftover Rotisserie Chicken and Pesto Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup (140 g) rotisserie chicken meat, shredded, meat pulled from bones and skin discarded; 3 tablespoons (45 ml) basil pesto; 4 ounces (115 g) fresh mozzarella cheese, sliced into ¼-inch (6 mm) thick pieces; ⅓ cup (45 g) oil-packed sun-dried tomatoes, chopped into ½-inch (1.3 cm) pieces; 1 loaf (8 ounces / 225 g) (225 g) ciabatta bread, sliced horizontally into 4 thin slices (each about ½ inch / 1.3 cm thick); 1½ tablespoons (21 g) unsalted butter, softened, at room temperature; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A satisfying Italian-inspired panini that transforms rotisserie chicken into a restaurant-quality sandwich. Layers of shredded chicken, basil pesto, fresh mozzarella, and sun-dried tomatoes are griddled between crusty bread until the cheese melts and the exterior turns golden and crispy. Perfect for lunch or a quick dinner using store-bought rotisserie chicken.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 2 panini

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Steps

Before you start

Shred the rotisserie chicken (you need about 1 cup / 140 g) by hand or with two forks, discarding skin and bones
Have all ingredients prepped and at hand before you start cooking, as the panini comes together quickly on the griddle
If using a panini press instead of a skillet, preheat it for 3 minutes before grilling

1
Prepare the filling
- In a small bowl, combine the shredded rotisserie chicken with 1.5 tablespoons (22 ml) of the basil pesto and a pinch of black pepper.
- Toss gently until the chicken is evenly coated.
- Set aside.
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Ready when: Chicken is evenly coated with pesto
Tip: Don't overmix; gentle tossing keeps the chicken in tender pieces rather than shredding it further.
2
Assemble the panini
- Lay out all four bread slices on the cutting board.
- Spread the remaining 1.5 tablespoons (22 ml) pesto on the inside faces of the two outer slices (the top of each sandwich).
- On the inside face of one of the two inner slices, arrange half the fresh mozzarella slices.
- Top with half the pesto-coated chicken, then half the sun-dried tomatoes.
- Layer the second inner slice (pesto side down) on top to create one sandwich.
- Repeat on the second cutting board or beside the first to build the second panini, using the remaining mozzarella, chicken, and tomatoes.
- Top each panini with an outer slice, pesto side down.
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Ready when: Both panini are stacked and ready to grill
Tip: Placing pesto on the outer bread slices prevents it from dripping out during grilling and adds flavor to the crust.
3
Heat the skillet
- Place a 10-inch (25 cm) medium skillet over medium heat.
- Once hot (about 1 minute), lightly butter the cooking surface using about 0.75 tablespoons (10 g) of softened butter.
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Ready when: Skillet is hot and butter is melted and shimmering
Tip: Medium heat prevents the bread from burning before the cheese melts inside; too high and the exterior will brown before the filling heats through.
4
Grill the first panini
- Carefully place the first assembled panini in the buttered skillet.
- Cook for 2.5 to 3 minutes without moving it, until the bottom bread is golden brown and crispy.
- Carefully flip the panini using a spatula.
- Add the remaining 0.75 tablespoons (10 g) of butter to the pan on the uncooked side, then press down gently with the spatula or a panini press lid (if available) to compress the sandwich slightly and help the cheese melt.
- Cook for another 2.5 to 3 minutes until the second side is golden brown and the mozzarella is soft and beginning to ooze slightly from the sides.
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Ready when: Both sides are golden brown and crispy; cheese is soft and visible at the edges
Tip: Pressing the panini during cooking melts the cheese faster and creates a more cohesive sandwich without breaking it apart.
5
Rest and serve first panini
- Transfer the cooked panini to a cutting board or serving plate.
- Let it rest for 1 minute (this allows the cheese to set just enough to hold the sandwich together when sliced).
- Cut in half diagonally if desired and serve immediately.
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Ready when: Panini has cooled slightly and is ready to serve
Tip: Diagonal cuts make the panini easier to handle and look more appealing on the plate.
6
Grill the second panini
- If the skillet has cooled, quickly reheat it over medium heat for 30 seconds.
- Place the second panini in the skillet and repeat the cooking process: 2.5 to 3 minutes on the first side until golden, then flip, add a small pat of butter if needed, press lightly, and cook for another 2.5 to 3 minutes until the second side is golden and the cheese is soft.
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Ready when: Second panini is golden on both sides with melted cheese showing at the edges
Tip: Both panini will taste best served immediately, though the first one can rest a minute or two without cooling significantly.
7
Serve
- Transfer the second panini to a cutting board.
- Rest for 1 minute, cut diagonally in half, and serve alongside the first panini.
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Ready when: Ready to serve

Good to know

Tips

Use a panini press instead of a skillet if you have one for more even compression and faster melting—simply preheat for 3 minutes and cook each panini for about 4–5 minutes total, flipping halfway through.
To ensure the mozzarella melts evenly, slice it thin and arrange it close to the bread so it contacts the heat directly.
If the bread begins to brown too quickly before the cheese melts, lower the heat to medium-low and continue cooking—this is common with very crusty bread.
For extra flavor, lightly brush the outer bread slices with a thin coating of garlic-infused oil before buttering, which adds a subtle richness without overpowering the pesto.

Make ahead

You can assemble both panini up to 1 hour ahead and keep them covered loosely with plastic wrap at room temperature. Grill them just before serving for best results. Alternatively, shred the rotisserie chicken and mix it with pesto the morning of, storing it in the refrigerator in an airtight container for up to 8 hours.

Storage & reheating

Best enjoyed immediately. Leftover panini can be wrapped in foil and refrigerated for up to 1 day; reheat in a 350°F (175°C) oven for 5–7 minutes, wrapped in foil to prevent the crust from drying out. Do not freeze, as the bread texture will suffer.

Substitutions

ciabatta bread → focaccia bread or sourdough. Any crusty, sturdy bread that can withstand grilling works well. Avoid soft breads like sandwich bread, which will become soggy.
fresh mozzarella cheese → provolone or fontina cheese. Choose cheeses that melt smoothly. Provolone has a slightly tangier flavor that pairs nicely with the pesto.
oil-packed sun-dried tomatoes → roasted red peppers or fresh tomato slices. Roasted peppers add sweetness; fresh tomato slices work but drain them on paper towels first to avoid a soggy sandwich.
basil pesto → arugula pesto or sun-dried tomato pesto. Any pesto variation complements the chicken. Adjust the amount to taste—pesto is bold, so a little goes a long way.