Hey everyone, Jason Griffith here from Chef Maniac! There’s something undeniably satisfying about a perfectly grilled sandwich – that golden-brown, crispy exterior yielding to a warm, melty, flavorful interior. And when you combine tender chicken with gooey fontina cheese and vibrant pesto, you get something truly special: the Chicken Fontina Panini. This isn’t just a sandwich; it’s a quick trip to gourmet heaven, right in your own kitchen.

Why I Love This Recipe

This Chicken Fontina Panini is my absolute go-to for so many reasons. It’s incredibly easy to assemble, especially if you have leftover cooked chicken, making it a dream for a quick lunch or a fast dinner. The combination of the nutty, creamy fontina with the bright, herbaceous pesto and savory chicken is simply irresistible. It’s far more exciting than your average grilled cheese, yet it comes together with similar ease. Plus, it feels incredibly sophisticated for minimal effort, which is always a win in my book!

List of Ingredients

Here’s what you’ll need to create these fantastic Chicken Fontina Panini:

• 4 slices good quality sourdough or ciabatta bread
• 1 tablespoon olive oil
• 8 ounces cooked chicken breast, thinly sliced or shredded
• 4 tablespoons basil pesto (store-bought or homemade)
• 4 ounces Fontina cheese, thinly sliced
• 2 tablespoons unsalted butter, softened
• Salt and freshly ground black pepper to taste

Swaps and Notes

• Bread: Sourdough and ciabatta are fantastic for their sturdy crust and airy interior, which grills beautifully. You can also use focaccia, country white bread, or even a hearty whole wheat. Avoid thin, flimsy sandwich bread.
• Chicken: Leftover roasted chicken, rotisserie chicken, or quickly grilled/pan-fried chicken breasts all work perfectly. For a vegetarian option, grilled portobello mushrooms or roasted red peppers make a great substitute.
• Pesto: While basil pesto is classic, feel free to try sun-dried tomato pesto or even a spinach-artichoke spread for a different flavor profile.
• Cheese: Fontina is wonderfully creamy and melts beautifully. Provolone, mozzarella, or even a blend of white cheddar and provolone would be good alternatives.
• Add-ins: A few slices of roasted red bell pepper, fresh spinach, or a thin slice of tomato can add extra flavor and texture. Just be mindful not to overstuff.

List of Steps for the Recipe

1. Prep Chicken: If your chicken isn’t already sliced, thinly slice or shred the cooked chicken breast. In a small bowl, toss the chicken with 1 tablespoon of olive oil, a pinch of salt, and pepper.
2. Assemble Sandwiches: Lay out your bread slices. Spread about 1 tablespoon of pesto evenly on one side of each of the four slices. On two of the pesto-coated slices, layer half of the Fontina cheese, then half of the seasoned chicken. Top with the remaining Fontina cheese. Place the other two pesto-coated bread slices on top, pesto-side down, to complete the sandwiches.
3. Butter Bread: Generously spread softened butter on the outside of each assembled sandwich (the sides that will touch the grill). This ensures a golden, crispy crust.
4. Preheat Panini Press/Skillet: Preheat your panini press according to manufacturer instructions. If using a skillet, heat a large non-stick skillet or griddle over medium heat.
5. Grill Panini:
   • Panini Press: Place one or two sandwiches in the preheated panini press. Close the lid and cook for 4-6 minutes, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and oozing.
   • Skillet: Place sandwiches in the hot skillet. If you have another heavy skillet or a foil-wrapped brick, you can place it on top of the sandwiches to press them down. Cook for 4-6 minutes per side, or until golden brown and the cheese is melted, pressing down occasionally.
6. Serve: Carefully remove the paninis from the press or skillet. Let them rest for a minute or two before slicing in half diagonally and serving hot.

Tips for Success

• Don’t Overstuff: While tempting, don’t overload your panini. Too many fillings can make it hard to press and result in uneven cooking or oozing.
• Even Buttering: Make sure to spread the butter evenly on the outside of the bread for consistent browning and crispiness.
• Medium Heat: Whether using a press or a skillet, a moderate heat is key. Too high, and the bread burns before the cheese melts; too low, and it won’t get that satisfying crisp.
• Let It Rest: Giving the panini a minute or two to rest after grilling allows the cheese to set slightly, preventing it from oozing out excessively when you slice it.

Serving Suggestions and Pairings

This Chicken Fontina Panini is a complete meal, but here are some ideas to make it even better:

• Simple Side Salad: A light green salad with a bright vinaigrette is a perfect fresh counterpoint.
• Chips or Fries: For a classic diner feel, serve with a side of crispy potato chips or hot French fries.
• Soup: A warm bowl of tomato soup or a light vegetable soup makes a comforting pairing.
• Other Chicken Delights: If you love chicken in a sandwich, you might also enjoy my Easy Cheesy Chicken Sliders with Marinara Garlic Butter or my Light Tangy Chicken Salad (with no mayo in sight!) for a lighter option.

Storage and Leftover Tips

Panini are definitely best enjoyed immediately after grilling for that optimal crisp-to-gooey experience. While you can store leftover cooked chicken and pesto separately, assembling and grilling fresh is always recommended. If you have leftover prepped chicken or pesto, store them in airtight containers in the refrigerator for up to 3-4 days.

More Recipes You Will Love

If you appreciate the ease and deliciousness of a good sandwich or a quick, satisfying meal, you’ll want to check out some of my other favorites:

• For another fantastic cheesy, crowd-pleasing dish, you have to try How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip. It’s a game-changer for entertaining!
• If you’re feeding a crowd fast and want something deliciously cheesy, my Sheet Pan Quesadillas are always a huge hit.
• And for another go-to comforting chicken dish that’s a whole meal in one, my Mexican Chicken and Rice Casseroleis a busy weeknight lifesaver.

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Final Thoughts

The Chicken Fontina Panini is a testament to how simple ingredients, combined with the magic of grilling, can create an extraordinary meal. It’s comforting, incredibly flavorful, and perfect for when you want something satisfying without a lot of fuss. Give it a try, and let this gourmet grilled sandwich elevate your lunch or dinner routine!

What are your favorite panini combinations? Share your ideas in the comments below! And for more delicious, easy recipes, be sure to follow Chef Maniac.