Grilled Chicken Di Parma Panino

Bring a taste of Italy with you to lunch—without all the extra carbs or fat.

nutrition, muscle building
Claire Benoist

An aromatic basil pesto, grilled chicken breast, a slice or two of prosciutto, and a load of fresh, crisp veggies—sounds delicious right?


This perfect-for-summer sandwich has all of the Italian flavors you love—basil, naturally salty dry-cured ham, and a bit of provolone cheese—without drowning in crazy amounts of salt, fat, or carbs.

Nutrition (per serving)

599 calories; 50g protein; 36g carbs; 28g fat

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Prep time

10 min.

  • 1 7-inch Italian ciabatta
  • 1 Tbsp basil pesto
  • 2 slices provolone
  • 3 oz grilled chicken breast, sliced
  • 2 thin slices prosciutto
  • 1⁄2 roasted red pepper, julienned
  • 1⁄4 red onion, thinly sliced
  • 1⁄2 cup quartered artichoke, chopped
  • 1⁄2 oz grape seed oil

Cut ciabatta in half lengthwise and spread pesto on both sides. Place one slice provolone on the bottom half of roll, followed by chicken, prosciutto, pepper, onion, and artichoke. Place remaining slice of provolone on top. Close the sandwich.

Place a large sauté pan over medium heat. Lightly brush the top of the sandwich with oil and carefully place the sandwich top-side down onto the heated pan. Brush the bottom with oil, and press down with a spatula as it’s cooking.

Carefully turn the sandwich over and continue cooking until roll is golden-brown on both sides, and cheese has melted. Cut sandwich in half and serve.