Chicken Pesto Panini (Printable)

Juicy grilled chicken, vibrant basil pesto, and gooey mozzarella pressed between warm ciabatta bread for a satisfying meal.

# 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 Assembly

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

# Steps:

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 5-6 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then slice thinly.
03 - Spread 1 tablespoon pesto on the cut side of each bottom ciabatta half.
04 - Layer 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 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Tips:

01 -
  • It transforms simple ingredients into something that tastes like it came from a café, without any fuss or special skills.
  • The contrast between crispy, buttery bread and that warm, gooey center is wildly satisfying.
  • You can prep the chicken ahead and have hot sandwiches ready in under five minutes when hunger strikes.
  • It works just as well for a quick weeknight dinner as it does for a casual lunch with friends.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving you with dry meat.
  • Don't overload the sandwich with too many toppings or it won't press evenly and the cheese won't melt properly.
  • If you don't have a panini press, a heavy cast-iron skillet works perfectly as a weight; just press down firmly and flip halfway through.
03 -
  • Always butter the bread right before grilling, not earlier, so it doesn't soak in and make the bread soggy.
  • Press down firmly but not aggressively when grilling; you want the sandwich compressed and crispy, not squashed flat.
  • If your mozzarella is very wet, pat it dry with a paper towel first to avoid a watery panini.
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