Grilled Chicken Pesto Panini (Print Version)

Italian-inspired panini with grilled chicken, basil pesto, and fresh mozzarella pressed between warm ciabatta. Ready in 25 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Panini

05 - 4 ciabatta rolls, sliced horizontally
06 - 4 tablespoons basil pesto
07 - 7 ounces fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt and pepper. Grill 5 to 6 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
03 - Spread 1 tablespoon pesto on the cut side of each bottom ciabatta half.
04 - Arrange sliced chicken, mozzarella, tomato, and spinach or arugula on top of the pesto. Cover with the top ciabatta halves.
05 - Lightly butter the outside of each sandwich.
06 - Heat a panini press or grill pan over medium heat. Place sandwiches in the press or in the pan, pressing down with a heavy skillet. Grill 3 to 4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It transforms simple ingredients into something that tastes like it came from a cafe, without any fuss or fancy technique.
  • The contrast between crispy, buttery bread and gooey melted cheese hits every texture craving at once.
  • You can make it with rotisserie chicken and store-bought pesto when you need dinner in under 15 minutes.
  • It reheats beautifully in a skillet, which means leftovers actually get better with a second press.
02 -
  • If you skip the resting time after grilling the chicken, all the juices will run out onto your cutting board instead of staying in the meat.
  • Spreading pesto all the way to the edges prevents dry bites and ensures every mouthful has that herby punch you are craving.
  • Using cold butter on the bread will rip the ciabatta apart, always let it soften to room temperature first.
  • Overstuffing the sandwich means uneven pressing and fillings sliding out the sides, less is genuinely more here.
03 -
  • If you do not have a panini press, use a cast iron skillet to weigh down the sandwich while it grills in another pan, it works just as well.
  • Grill extra chicken at the start of the week and keep it in the fridge, these panini come together in under 10 minutes when the protein is already cooked.
  • Brush a little garlic-infused olive oil on the bread instead of plain butter for an extra layer of flavor that feels almost restaurant-quality.
  • Let the finished panini rest for a minute before slicing so the cheese sets slightly and doesn't ooze out everywhere.
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