Grilled Chicken Pesto Panini (Printable)

Italian-inspired grilled chicken sandwich with basil pesto, fresh mozzarella, and warm ciabatta. Quick and satisfying.

# What You'll Need:

→ Chicken

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

→ Panini

05 - 4 ciabatta rolls, sliced in half
06 - 4 tablespoons basil pesto
07 - 7 oz fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced (optional)
09 - 1 handful fresh baby spinach or arugula (optional)
10 - 2 tablespoons unsalted butter, softened

# How-To:

01 - Preheat grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt and pepper. Grill 5-6 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 ciabatta bottom half.
04 - Top pesto with sliced chicken, mozzarella, tomato, and spinach or arugula. Cover with top ciabatta halves.
05 - Lightly butter the outside of each sandwich.
06 - Heat panini press or grill pan over medium heat. Place sandwiches in press or pan, pressing down with heavy skillet. Grill 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Advice:

01 -
  • The pesto soaks into the warm bread and creates pockets of flavor in every bite.
  • You get that restaurant quality crunch and stretch without leaving your kitchen.
  • It uses simple ingredients you probably already have or can grab quickly.
  • Leftovers reheat beautifully in a hot skillet, staying crispy instead of soggy.
02 -
  • Don't skip resting the chicken after grilling, or all the juices will flood the sandwich and make the bread soggy.
  • Butter the bread generously, especially near the edges, or you'll end up with pale spots that taste chewy instead of crisp.
  • If you don't have a panini press, a cast iron skillet weighted down with a heavy pot works just as well and gives you more control.
03 -
  • Press down firmly when grilling so the fillings compress and the flavors meld into one cohesive bite.
  • Use day old ciabatta if you have it, since slightly stale bread crisps up better and doesn't get mushy under the weight of the fillings.
  • Taste your pesto before spreading it—if it's too oily, blot it lightly with a paper towel so it doesn't make the bread soggy.
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