Chicken and Fontina Panini


Crusty on the outside, gooey on the inside, this sandwich requires little effort and makes a satisfying lunch or light dinner.

Chicken and Fontina Panini
Photo: Greg Dupree; Styling: Caroline M. Cunningham
Hands On Time:
7 mins
Total Time:
10 mins
2 serves


  • 1 (8-oz.) loaf ciabatta bread, cut in half horizontally

  • 3 tablespoons pesto sauce

  • 2 plum tomatoes, sliced

  • 1 cup shredded rotisserie chicken

  • 2 slices fontina cheese


  1. Preheat panini press.

  2. Spread bottom half of bread with pesto. Top with tomato slices, chicken, and cheese. Top with bread.

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

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