Pesto Chicken Paninis with Orange & Walnut Salad

Pesto Chicken Paninis

with Orange & Walnut Salad

35 MIN
4 Servings
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From the Test Kitchen

Hearty sandwich rolls are layered with vibrant basil pesto, seared chicken, and creamy mozzarella cheese, then pressed until golden brown and crispy—a perfect pairing for a tangy tomato dipping sauce. A vibrant salad of green or red leaf lettuce tossed with juicy bites of orange and roasted walnuts (for added crunch) rounds out the dish on a bright note.

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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Pesto Chicken Paninis with Orange & Walnut Salad
Title
time-saving
tips & techniques
Tomato Sauce
Red or Green Leaf Lettuce
Navel Orange
Walnuts
How To: Wash Lettuce
Pecorino Cheese
Crème Fraîche
Fresh Mozzarella
Italian Seasoning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the rolls. Roughly chop the lettuce. Peel and medium dice the orange. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. Wipe out the pan.

Make the sauce:
3 Make the sauce:

While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

Assemble the paninis:
4 Assemble the paninis:

Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella cheese (tearing into small pieces before adding), and half the pecorino cheese. Season with salt and pepper. 

Cook the paninis:
5 Cook the paninis:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle. 

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the paninis cook, in a large bowl, combine the crème fraîche and a drizzle of olive oil. Season with salt and pepper. Add the chopped lettuce, diced orange, walnuts, and remaining pecorino cheese to the bowl. Season with salt and pepper; toss to combine. Serve the cooked paninis with the salad and sauce on the side. Enjoy!

Tips from Home Chefs

Pesto Chicken Paninis

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the rolls. Roughly chop the lettuce. Peel and medium dice the orange. 

2 Cook the chicken:

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. Wipe out the pan.

Cook the chicken:
Make the sauce:
3 Make the sauce:

While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

4 Assemble the paninis:

Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella cheese (tearing into small pieces before adding), and half the pecorino cheese. Season with salt and pepper. 

Assemble the paninis:
Cook the paninis:
5 Cook the paninis:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle. 

6 Make the salad & serve your dish:

While the paninis cook, in a large bowl, combine the crème fraîche and a drizzle of olive oil. Season with salt and pepper. Add the chopped lettuce, diced orange, walnuts, and remaining pecorino cheese to the bowl. Season with salt and pepper; toss to combine. Serve the cooked paninis with the salad and sauce on the side. Enjoy!

Make the salad & serve your dish:
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