Save The panini press sat in the back of my cabinet for two years before I finally pulled it out on a rainy Tuesday. I had leftover chicken, a jar of pesto I kept forgetting about, and ciabatta rolls that were about to go stale. What started as a rescue mission turned into one of those sandwiches you think about days later. The smell of melting mozzarella mixed with basil filled the kitchen, and I knew immediately this wasn't going to be a one-time thing.
I made these for my sister when she visited last spring, and she asked for the recipe before she even finished her first half. We sat on the porch with iced tea, and she kept saying it reminded her of a trip we took to Florence years ago. I never told her I threw it together from whatever was in the fridge. Sometimes the best meals are the ones you don't overthink.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and slice beautifully when you let them rest, keeping every bite juicy instead of dry.
- Olive oil: A light coating before grilling keeps the chicken from sticking and adds a subtle richness that soaks into the meat.
- Salt and black pepper: Simple seasoning is all you need here, letting the pesto do the heavy lifting on flavor.
- Ciabatta rolls: The airy crumb and sturdy crust hold up to pressing without getting soggy, and they crisp up like a dream.
- Basil pesto: This is where the panini gets its soul, bright and herby with just enough garlic to make everything sing.
- Fresh mozzarella: It melts into creamy, stretchy strands that bind everything together, and the milky flavor balances the boldness of the pesto.
- Tomato: Thin slices add a pop of freshness and a little acidity that cuts through the richness.
- Baby spinach or arugula: A handful of greens brings color and a peppery bite that makes the sandwich feel a little more grown-up.
- Unsalted butter: Brushing it on the outside creates that golden, crispy crust that crackles when you bite into it.
Instructions
- Preheat your grill pan:
- Get it nice and hot over medium-high heat so the chicken gets those gorgeous char marks and cooks evenly. A properly heated pan means you won't have to wrestle with sticking meat.
- Season and grill the chicken:
- Brush each breast with olive oil, sprinkle with salt and pepper, then grill 5 to 6 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing, this step is non-negotiable if you want tender, moist chicken.
- Build the base:
- Spread a tablespoon of pesto on the bottom half of each ciabatta roll, making sure to get it all the way to the edges. This creates a flavorful barrier that keeps the bread from getting soggy.
- Layer your fillings:
- Arrange sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap it with the top half of the roll. Don't overstuff or it will be impossible to press evenly.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, covering every inch for that perfect golden crust. Cold butter will tear the bread, so let it sit out for a few minutes first.
- Press and grill:
- Place sandwiches in a panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press, and cook 3 to 4 minutes per side until the bread is crispy and the cheese is fully melted. The smell will tell you when it is ready.
- Slice and serve:
- Cut each panini in half diagonally and serve immediately while the cheese is still stretchy. The first bite should be warm, crunchy, and completely satisfying.
Save My neighbor knocked on the door one evening just as I was pulling these off the press, and I handed him half without thinking. He came back the next week with a jar of homemade pesto from his garden and asked if we could make it a regular thing. Now we trade sandwich nights every few weeks, and it has become one of those small traditions that makes living in the same building feel like community.
Choosing Your Bread
Ciabatta is my go-to because of its sturdy structure and airy texture, but sourdough works beautifully if you want a tangier flavor. Focaccia adds a soft, olive oil richness that pairs especially well with the pesto, though it can be a little more delicate under pressure. Avoid soft sandwich bread, it will turn into a pancake the second you press it. Whatever you choose, make sure it has enough body to hold up to heat and weight without collapsing.
Making It Your Own
Swap the mozzarella for provolone if you want a sharper, smokier bite, or try fontina for something creamier and more nutty. Sun-dried tomatoes instead of fresh ones add a concentrated sweetness that plays beautifully with the pesto. I have also thrown in roasted red peppers when I had them on hand, and the smoky sweetness changed the whole vibe in the best way. If you are feeling bold, a drizzle of balsamic glaze right before serving adds a sweet-tart finish that makes it taste like it came from a cafe.
Serving and Pairing Ideas
These panini are filling enough to stand alone, but a simple green salad with lemon vinaigrette makes it feel like a complete meal. I have served them with a bowl of tomato soup on cold nights, and the combination is pure comfort. A crisp Sauvignon Blanc or a light Italian lager cuts through the richness and refreshes your palate between bites. If you are packing them for lunch, wrap them tightly in foil and reheat in a skillet for a few minutes to bring back that crunch.
- Serve with a handful of kettle-cooked chips for crunch and salt contrast.
- Pair with iced lemon water infused with fresh basil for a bright, clean finish.
- Leftovers can be sliced into strips and served as appetizers at casual gatherings.
Save There is something deeply satisfying about a sandwich that crackles when you bite into it, where every layer has a purpose and nothing feels like filler. Make this once, and it will become your default answer to what is for lunch.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breasts work perfectly for this panini. They cook evenly in 5-6 minutes per side over medium-high heat. Pound them to uniform thickness if they're particularly thick to ensure even cooking.
- → What's the best way to melt the mozzarella?
Press the assembled panini in a panini press or on a grill pan with a heavy weight for 3-4 minutes per side. The direct heat and pressure create the perfect melted cheese. Medium heat prevents the bread from burning before the cheese melts.
- → Can I make this with store-bought rotisserie chicken?
Absolutely. Shred or slice rotisserie chicken and layer it directly into the panini. This reduces total preparation time to about 15 minutes, making it an even quicker option for busy weeknights.
- → What substitutes work for fresh mozzarella?
Provolone and fontina are excellent Italian alternatives that melt beautifully. You can also use whole milk mozzarella, though fresh mozzarella offers the creamiest texture. Avoid low-moisture varieties as they don't melt as smoothly.
- → How do I prevent the bread from getting too dark?
Use medium heat rather than high, and monitor the panini closely during grilling. If the exterior browns too quickly, reduce heat slightly. Buttering the outside lightly helps achieve even, golden browning without burning.
- → What beverages pair well with this sandwich?
A crisp Sauvignon Blanc complements the pesto and basil flavors beautifully. Light Italian beers like Pilsner or wheat beers also work well. For non-alcoholic options, try sparkling lemonade or iced tea with lemon.