Grilled Chicken Pesto Panini

The smell of basil and melting cheese fills my kitchen every time I make these panini, and it takes me straight back to a tiny café in Florence where I watched the owner press sandwiches with such casual confidence. I came home determined to recreate that crispy, gooey perfection, and after a few tries, I realized the secret wasn't fancy equipment—it was good ingredients and enough heat to make the bread shatter when you bite in. Now this panini is my go-to when I want something that feels special but comes together in less than half an hour. It's become the sandwich I crave on busy weeknights and lazy Sundays alike.

I made these for my sister one afternoon when she stopped by unexpectedly, and she stood at the counter eating hers straight from the cutting board, cheese still dripping. She said it tasted better than anything she'd ordered out in months, and I think it was because the mozzarella was still molten and the chicken had just enough seasoning to let the pesto shine. We ended up making a second round and sitting on the porch with iced tea, talking until the sun started to set. That's the kind of meal this is—effortless enough to share on a whim, but memorable enough that people ask you to make it again.

Ingredients

• Boneless, skinless chicken breasts: I slice these thin after grilling so they layer evenly and don't make the sandwich too thick to press, and resting them keeps every bite juicy.
• Olive oil: A light coating before grilling adds flavor and prevents sticking without making the chicken greasy.
• Salt and black pepper: Simple seasoning lets the pesto do the talking, but don't skip it or the chicken tastes flat.
• Ciabatta rolls: The airy texture crisps beautifully under pressure and soaks up just enough pesto without getting soggy.
• Basil pesto: This is the heart of the sandwich, so use a good quality jar or make your own if you have fresh basil on hand.
• Fresh mozzarella: It melts into creamy pools that hold everything together, and I always slice it thick enough to taste in every bite.
• Tomato: Thinly sliced tomato adds a juicy brightness that cuts through the richness, though I skip it in winter when tomatoes taste like nothing.
• Baby spinach or arugula: A handful of greens gives the sandwich a peppery freshness and makes it feel a little more balanced.
• Unsalted butter: Softened butter on the outside creates that golden, crispy crust that makes pressing worth it.

Instructions

Preheat your grill pan:

Get the pan hot over medium high heat so the chicken gets those dark grill marks and cooks through without drying out. If the pan isn't hot enough, the chicken will steam instead of sear.

Season and grill the chicken:

Brush each breast with olive oil, sprinkle with salt and pepper, then grill for 5 to 6 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing so the moisture stays inside instead of running all over your cutting board.

Spread pesto on the bread:

Slather 1 tablespoon of pesto on the bottom half of each ciabatta roll, making sure it reaches the edges. This creates a flavorful barrier that keeps the bread from getting soggy.

Layer the fillings:

Arrange sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap with the top half of the roll. Press down gently so everything holds together when you flip it.

Butter the outside:

Spread softened butter on the outer sides of each sandwich, coating evenly so every bite has that crispy, golden finish.

Press and grill:

Place sandwiches in a panini press or a hot grill pan, pressing down with a heavy skillet if needed, and grill for 3 to 4 minutes per side. You want the bread deeply golden and the cheese melted and gooey.

Slice and serve:

Cut each panini in half diagonally while it's still warm so the cheese stretches dramatically. Serve immediately while the bread is crispy and the inside is molten.

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The first time I served these at a casual dinner with friends, someone said it tasted like the kind of sandwich you'd stand in line for, and I felt ridiculously proud. We ate them with simple salads and cold wine, and the conversation lasted long after the plates were cleared. It reminded me that sometimes the best meals aren't complicated—they're just made with care and shared with people who appreciate them.

Making It Your Own

I've swapped mozzarella for provolone when I want something sharper, and fontina when I'm feeling rich and nutty. If you're short on time, rotisserie chicken works beautifully—just shred it and toss with a little olive oil to keep it moist. Some nights I add sun dried tomatoes or roasted red peppers for extra sweetness, and once I drizzled balsamic glaze over the top before serving, which made everyone at the table pause mid bite.

What to Serve Alongside

These panini are rich enough to be the star, so I keep sides simple—a handful of mixed greens with lemon vinaigrette, a cup of tomato soup for dipping, or even just a pile of crispy kettle chips. On warm days, I pair them with iced tea or lemonade, and in cooler weather, a glass of crisp Sauvignon Blanc feels just right. The sandwich is filling but not heavy, so you can round out the meal without feeling stuffed.

Storing and Reheating

Leftovers keep in the fridge for up to two days, wrapped tightly in foil or stored in an airtight container. When I reheat them, I skip the microwave entirely and use a hot skillet, pressing down gently to re crisp the bread and melt the cheese again. It takes just a few minutes and tastes almost as good as fresh, with that satisfying crunch coming back to life.

• Wrap leftovers while they're still slightly warm to trap a little steam and keep the bread from drying out.
• Reheat over medium heat, not high, so the outside doesn't burn before the inside warms through.
• If the bread feels too crispy after a day in the fridge, a quick spritz of water before reheating softens it just enough.

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This panini has earned its place in my regular rotation because it delivers big flavor with minimal fuss, and every time I make it, someone asks for the recipe. I hope it becomes one of those meals you reach for when you want something satisfying, comforting, and just a little bit special.

Recipe FAQs

→ Can I use store-bought pesto or should I make it fresh?

Store-bought pesto works perfectly and saves time. However, homemade pesto offers fresher basil flavor if you have the time. Either option will deliver delicious results.

→ What's the best way to cook the chicken to keep it juicy?

Grill chicken breasts 5-6 minutes per side over medium-high heat until just cooked through. Don't overcook or they'll dry out. Let them rest for 5 minutes before slicing, which helps retain moisture.

→ Can I substitute the mozzarella with other cheeses?

Absolutely. Provolone and fontina are excellent alternatives that complement the pesto beautifully. Choose cheeses that melt well for the best panini texture.

→ Do I need a panini press or can I use a regular pan?

A panini press is ideal but not necessary. You can use a regular skillet or grill pan, pressing down firmly with a heavy skillet or spatula for 3-4 minutes per side until golden.

→ How can I make this faster on weeknight evenings?

Use rotisserie or leftover cooked chicken instead of grilling fresh breasts. This cuts the cooking time significantly while maintaining the same delicious flavor and quality.

→ What pairs well with this panini as a side dish?

Crisp side salads, roasted vegetables, or tomato soup complement these sandwiches beautifully. The lightness of fresh greens or acidity of tomato balances the rich, melted cheese.