Chicken-Fontina Panini Recipe

Hands On Time:

7 mins

Total Time:

10 mins

Servings:

2

A hot panini is hard to beat. Loaded with rotisserie chicken and fontina cheese, this crusty sandwich sports a perfectly melty center for a hearty lunch or light dinner perfect for serving to guests or as the ultimate way to treat yourself.

Thick ciabatta and tender chicken are amped up in flavor by a smear of bright pesto, creamy fontina, and the burst of fresh plum tomatoes for a rich but balanced sandwich. Ready in under 10 minutes, it's a whole lot of payoff with very little effort. Pair with a side salad or slaw for a satisfying meal you'll want to make on repeat.

Ingredients for Chicken-and-Fontina Panini

Five ingredients are all you need to make this panini:

Ciabatta bread: An Italian bread with a crusty exterior and fluffy center that holds up well in a panini press. Can substitute with other types of bread, if preferred, including a baguette, focaccia, or hearty artisan loaf.
Pesto sauce: Adds a vibrant color and kick of flavor.
Plum tomatoes: A firm tomato to give the sandwich a fresh bite. Can substitute with any type you have on hand, if needed.
Shredded rotisserie chicken: Feel free to sub in leftover chicken, including chicken breasts.
Fontina cheese: A buttery, melty cheese. Can substitute with mozzarella, provolone, or other preferred types.

Variations for Chicken-and-Fontina Panini

Making this panini but missing an ingredient? There's lots of room to play when it comes to this melty sandwich:

Type of bread: If you don't have ciabatta on hand, swap for any thick-cut sliced bread, including sourdough, or for focaccia or a baguette.
Pesto: Swap in homemade pesto, or substitute with aioli or your favorite spread.
No ripe tomatoes? Layer in sun-dried tomatoes, roasted red pepper, or red onion for a kick.
Amp it up: With fresh spinach or crumbled bacon.
Use up those leftovers: Use rotisserie chicken, leftover shredded chicken, or chicken breasts.
Cheese: Substitute the fontina with mozzarella, provolone, or other favorite melty cheeses.

How To Make Chicken-and-Fontina Panini

This sandwich comes together in under 10 minutes for a hearty hot lunch or light meal:

Step 1. Prepare sandwich press: Preheat panini press.
Step 2. Assemble panini: Spread bottom half of bread with pesto. Top with tomato, chicken, cheese, and remaining bread.
Step 3. Heat panini: Heat sandwich in press until toasted and the cheese is melted. Cut into quarters, and serve hot.

The Key To a Good Panini

For the best panini, keep these tips in mind:

Use the right bread: A hearty bread will hold up well when pressed, resulting in a sandwich with a crisp crust and gooey, melty center without becoming flat.
Preheat the press: A nice hot press will give you perfectly toasty results.
Layer carefully: Careful layering will result in a sandwich that doesn't slide, and doesn't get soggy. If the tomatoes are overripe, consider placing them between the chicken and cheese to keep their juiciness contained.
Brush the bread: Brushing the exterior of the bread with olive oil or butter can encourage nicely browned grill marks, if desired.

Can You Make a Panini Without a Panini Press?

Just because you don't have a panini press doesn't mean you can't enjoy a great panini for lunch or dinner. If you have an indoor grill pan, grill one side of the sandwich at a time, placing something heavy (like a small skillet) on top of the sandwich to weigh it down while heating.

No grill pan? Place the sandwich in a preheated cast iron skillet with another skillet on top for a similar effect. A waffle iron can also be used in a pinch, but may require a softer choice of bread to really work properly.

What Is the Best Bread for Making a Panini?

Hearty, dense breads like ciabatta, baguettes, sourdough, or other crusty artisanal loaves work well for making paninis, as they hold their shape while heating for a crisp exterior and soft center. Softer breads like focaccia, brioche, rye, or multigrain breads can also be used, but should be sliced thicker for best results when pressing to avoid a flattened result.

What's the Difference Between a Panini and a Grilled Cheese Sandwich?

Both paninis and grilled cheese sandwiches are heated, resulting in browned, crisp exteriors and gooey, often molten centers. But the main difference between the two is that paninis are pressed, resulting in a change in texture to the bread as it heats.

More Hot Sandwich Recipes You'll Love

Is there anything more satisfying than a hot lunch? Treat yourself with these toasty sandwiches:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 (8-oz.) loaf ciabatta bread, cut in half horizontally
3 Tbsp. pesto sauce
2 plum tomatoes, sliced
1 cup shredded rotisserie chicken
2 slices fontina cheese

Directions

Prepare sandwich press:

Preheat panini press.
Assemble panini:

Spread bottom half of bread with pesto. Top with tomato slices, chicken, and cheese. Top with bread.
Heat panini:

Place sandwich in panini press; cook 3 to 4 minutes or until cheese melts and bread is toasted. Cut into quarters, and serve hot.