Grilled Chicken Pesto Panini (Printable Version)

Italian-inspired panini with grilled chicken, basil pesto, and melted mozzarella on warm ciabatta bread.

# 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
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. Let 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, and grill 3 to 4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, perfect for when hunger strikes hard and fast.
  • The pesto does all the heavy lifting for flavor, so you don't need a long list of spices or sauces.
  • Melty mozzarella and crispy bread create that irresistible texture contrast in every bite.
  • It feels like a cafe sandwich but costs a fraction and tastes even better at home.
02 -
  • Let the chicken rest after grilling or all those juices will run out onto your cutting board instead of staying in the meat.
  • Don't skip buttering the outside of the bread, it's the secret to that crispy, golden crust that makes a panini feel restaurant quality.
  • Use medium heat on your press or pan because too high will burn the bread before the cheese melts.
03 -
  • Press down firmly but not too hard when grilling without a panini press, you want even contact without squishing out all the fillings.
  • If your mozzarella is very wet, pat it dry with a paper towel first to avoid a soggy sandwich.
  • Toast the ciabatta lightly before assembling if it's a day old, it brings back that fresh-baked texture.
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