Grilled Chicken and Olive Panini

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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.