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Grilled Chicken and Olive Panini

Grilled Chicken and Olive Panini

This panini gets it full flavor from my pesto tapenade spread, but feel free to use any of your favorite toppings. I like using my leftover chicken in paninis this way and find that grilled chicken is a blank canvas for any of your favorite flavors.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


Olive Pesto Tapenade

  • 1 can of green or black olives, drained and rinsed
  • 2 bunches of basil
  • 2 garlic cloves
  • 1 tablespoon of pine nuts
  • Extra-virgin olive oil
  • Salt

Grilled Chicken

  • 4 thinly sliced chicken breast
  • 2 tablespoons of grapeseed oil
  • 1/2 tablespoon of parika
  • 1/2 tablespoon of cumin
  • Salt and pepper


  • 4 wheat wraps
  • 1 teaspoon of oil
  • Dried thyme


For the tapenade, pulse all the ingredients except for the oil in a food processor. Gradually add the oil until the mixture forms a thick paste.

Marinade the chicken in the spices. Heat a sauté or grill pan on medium heat and cook the chicken until well done.

Assemble the panini by spooning some olive Tapenade in the center of a wrap, add the chicken on top and fold each side towards the middle. Insert a toothpick to keep it from unfolding. Brush a small amount of oil and thyme. Grill until brown marks appear. Serve warm over a bed of lettuce.