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.)

View Full Nutrition

fresh

ingredients

4 Sandwich Rolls
1½ lbs Chicken Tenders
1 8-Ounce Can Tomato Sauce
1 head Green Or Red Leaf Lettuce
1 Navel Orange
⅓ cup Basil Pesto
¼ cup Roasted Walnuts
¼ cup Grated Pecorino Cheese
2 Tbsps Crème Fraîche
4 oz Fresh Mozzarella Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!