Save to Pinterest My panini press sat unused for months until a neighbor dropped off a jar of homemade pesto one afternoon. I had leftover chicken in the fridge and some ciabatta going stale on the counter. What started as a scrappy lunch experiment turned into something I now crave at least twice a month. The smell of toasted bread mixed with melting cheese and that bright basil aroma filled my kitchen, and I realized I'd been ignoring one of the best tools I owned.
I made these for a small gathering once, and people kept wandering back into the kitchen asking if there were more. One friend stood at the counter and ate hers in four bites, barely pausing to talk. There's something about the way the mozzarella stretches and the pesto seeps into every bite that makes people forget their manners. I started doubling the batch after that, because no one ever stops at just one.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): I prefer thinner breasts because they cook evenly and slice beautifully; if yours are thick, pound them gently to an even thickness.
- Olive oil (1 tablespoon): This keeps the chicken moist and helps the seasoning stick; don't skip it even if you're watching fat intake.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning lets the pesto shine, but always taste your chicken after grilling to see if it needs a pinch more.
- Ciabatta rolls (4, sliced in half): The airy, chewy texture of ciabatta holds up to grilling without getting soggy, and it crisps beautifully on the outside.
- Basil pesto (4 tablespoons): Store-bought works perfectly fine, but if you have fresh basil, a quick homemade batch takes this to another level.
- Fresh mozzarella (200 g, sliced): The soft, milky kind melts into creamy pools; avoid the pre-shredded stuff because it won't give you that gooey stretch.
- Medium tomato (thinly sliced, optional): Adds a juicy burst and a bit of acidity that cuts through the richness.
- Fresh baby spinach or arugula (1 handful, optional): I love the peppery bite of arugula, but spinach works if you want something milder.
- Unsalted butter (2 tablespoons, softened): Butter on the outside creates that golden, crispy crust; softened butter spreads evenly without tearing the bread.
Instructions
- Preheat your grill pan or skillet:
- Set it over medium-high heat and let it get properly hot, so the chicken gets those nice sear marks and cooks through without drying out. A hot pan is key to juicy chicken.
- Season and grill the chicken:
- Brush both sides with olive oil, sprinkle with salt and pepper, then grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165°F. Let it rest for 5 minutes before slicing thinly against the grain.
- Spread the pesto:
- Take each bottom ciabatta half and spread 1 tablespoon of pesto evenly across the cut side. This layer acts like a flavor barrier and keeps the bread from getting soggy.
- Build your panini:
- Layer the sliced chicken on top of the pesto, then add mozzarella slices, tomato, and your greens if using. Cap it with the top half of the ciabatta and press gently so it holds together.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, coating evenly for that golden crust. This step makes all the difference between a good panini and a great one.
- Grill until golden and melty:
- Place the sandwiches in a preheated panini press or in a grill pan, pressing down with a heavy skillet. Grill for 3 to 4 minutes per side until the bread is crispy, golden, and the cheese is fully melted.
- Slice and serve:
- Cut each panini in half on the diagonal and serve immediately while the cheese is still gooey. The first bite is always the best.
Save to Pinterest One rainy Saturday, I made these for myself and ate one curled up on the couch with a book. The crunch of the bread, the warmth seeping through the plate, the way the pesto smelled like summer even though it was gray outside—it felt like a small act of kindness I'd given myself. Sometimes the best meals are the ones you make just because you deserve something good.
Getting the Chicken Just Right
I used to overcook chicken out of fear, and it always came out tough and stringy. A meat thermometer changed everything for me—165°F is the magic number, and pulling it off the heat right at that point keeps it juicy. If you don't have a thermometer, slice into the thickest part and check that the juices run clear, not pink. Resting the meat afterward lets those juices redistribute, so every slice stays moist. And if you're really short on time, rotisserie chicken from the store works beautifully and saves you a whole step.
Choosing Your Bread and Cheese
Ciabatta is my go-to because of its sturdy structure and those big air pockets that crisp up so well, but sourdough or focaccia also work if that's what you have. Fresh mozzarella is worth seeking out—it's sold in water or brine, and it melts into creamy, stretchy goodness that pre-shredded cheese just can't match. If you want a sharper flavor, try provolone or fontina instead. The bread and cheese are the backbone of this sandwich, so choose ones you actually enjoy eating on their own.
Serving and Pairing Ideas
These panini are hearty enough to stand alone, but a simple side salad with lemon vinaigrette balances the richness perfectly. I've also served them with a bowl of tomato soup for dipping, which feels cozy and indulgent. A crisp white wine like Sauvignon Blanc or a light Italian beer complements the basil and cheese without overpowering anything.
- Drizzle with balsamic glaze right before serving for a sweet, tangy finish that cuts through the richness.
- Add a few slices of roasted red pepper if you want a hint of smokiness and extra color.
- If you're making these for a crowd, keep finished panini warm in a low oven while you cook the rest.
Save to Pinterest This sandwich has become my go-to when I want something satisfying without overthinking it. I hope it becomes one of those recipes you turn to on busy days, when you need something delicious and comforting that just works.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Brush the chicken breasts with olive oil before grilling and avoid overcooking. Grill for 5-6 minutes per side until the juices run clear, then let rest for 5 minutes before slicing. This retains moisture and ensures tender, juicy meat.
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a great time-saver. Simply shred or slice the cooked chicken and skip the grilling step entirely. This reduces total preparation time while maintaining excellent flavor.
- → What's the best way to make a panini without a press?
Use a cast-iron skillet or heavy grill pan. Place the assembled sandwich in the pan and press down firmly with another heavy skillet on top. This creates the same crispy exterior and melted cheese effect as a dedicated panini press.
- → Can I prepare these ahead of time?
You can prepare the components in advance—grill the chicken, make or measure the pesto, and slice the mozzarella. Assemble and press the panini just before serving for the best warm, melty results.
- → What cheese alternatives work well?
Provolone, fontina, or fresh burrata are excellent substitutes for mozzarella. Each offers different flavor profiles while maintaining that desirable melting quality when pressed.
- → How should I serve this panini?
Serve immediately while warm, sliced diagonally for presentation. Pair with a crisp Sauvignon Blanc, light Italian beer, or a simple green salad for a complete meal.