Air Fryer Chicken Pesto Paninis with Fresh Veggies
Deliciously crispy paninis filled with seasoned chicken, vibrant pesto, and fresh vegetables, all made effortlessly in an air fryer.
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Ingredients
Yields 4 servings
- (2 cups) cooked chicken, shredded
- (1/2 cups) pesto sauce
- (8 slices) ciabatta bread
- (1 cup) fresh spinach leaves
- (1) medium tomato, sliced
- (1/2 cups) mozzarella cheese, shredded
- (1/4 cups) olive oil
- Salt and pepper to taste
Instructions
- 1
In a mixing bowl, combine 2 cups of shredded cooked chicken with 1/2 cup of pesto sauce. Mix well until the chicken is evenly coated.
- 2
Lay out 4 slices of ciabatta bread on a clean surface. Evenly distribute the chicken mixture over each slice.
- 3
Top each chicken layer with fresh spinach leaves, sliced tomato, and 1/2 cup of shredded mozzarella cheese.
- 4
Season with salt and pepper to taste, then place the remaining 4 slices of ciabatta bread on top to form sandwiches.
- 5
Brush the outside of each sandwich with 1/4 cup of olive oil to help achieve a crispy texture in the air fryer.
- 6
Preheat the air fryer to 375°F (190 °C).
- 7
Once preheated, place 2 sandwiches in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- 8
Repeat with the remaining sandwiches, ensuring they are cooked evenly.
- 9
Remove from the air fryer and let cool for a minute before slicing in half. Serve warm.
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