Grilled Chicken Pesto Panini

The smell hit me first—that unmistakable fragrance of basil and garlic wafting through my tiny apartment kitchen on a rainy Tuesday afternoon. I had just discovered a jar of pesto hiding in the back of my fridge and some leftover grilled chicken from the night before. What started as a lazy lunch experiment turned into my most-requested sandwich, the kind that makes you close your eyes with the first bite. Now, every time I press down on that hot panini and watch the cheese start to ooze, I think about how the best recipes sometimes find you by accident.

I made these for my sister and her kids one Saturday, thinking I would impress them with something fancy. The kids devoured theirs before I even finished assembling mine, and my sister kept asking what my secret was. There was no secret, just good bread, quality pesto, and the willingness to not skimp on the cheese. That afternoon taught me that comfort food does not need to be complicated, it just needs to be made with ingredients you actually care about.

Ingredients

• Boneless, skinless chicken breasts: I always pound them to an even thickness before grilling so they cook uniformly and stay juicy, not rubbery.
• Olive oil: This helps the seasoning stick and creates a beautiful golden sear on the chicken without drying it out.
• Salt and black pepper: Simple seasoning lets the pesto do the talking, but do not skip it or the chicken will taste flat.
• Ciabatta rolls: The airy, crusty texture holds up to grilling and soaks up just enough pesto without getting soggy.
• Basil pesto: Whether you make it fresh or buy a good jar, this is the soul of the sandwich, so choose one with bright, vibrant flavor.
• Fresh mozzarella: The creamy, milky kind melts into soft pools that bind everything together in the most delicious way.
• Tomato: Optional, but a few thin slices add a juicy brightness that cuts through the richness.
• Baby spinach or arugula: I love the peppery bite of arugula here, it adds a grown up edge to the sandwich.
• Unsalted butter: Brushing the outside with softened butter guarantees a golden, crispy crust that shatters when you bite in.

Instructions

Get the grill ready:

Preheat your grill pan or skillet over medium high heat until a drop of water sizzles and dances across the surface. This ensures a good sear without steaming the chicken.

Season and grill the chicken:

Brush both sides of the chicken breasts with olive oil, then season generously with salt and pepper. Grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees and the juices run clear, then let it rest for 5 minutes before slicing thinly against the grain.

Build the base:

Spread 1 tablespoon of pesto on the cut side of each bottom ciabatta half, making sure to reach the edges so every bite has flavor.

Layer the fillings:

Arrange sliced chicken evenly over the pesto, then top with mozzarella slices, tomato, and a handful of spinach or arugula if using. Press the top ciabatta halves gently onto the fillings.

Butter the outside:

Use softened butter to lightly coat the outer surfaces of each sandwich, this is what creates that irresistible golden crust.

Press and grill:

Heat your panini press or grill pan over medium heat and place the sandwiches inside, pressing down firmly if using a skillet with a heavy pan on top. Grill for 3 to 4 minutes per side until the bread turns golden brown and the cheese melts into gooey perfection.

Slice and serve:

Cut each panini in half on a diagonal and serve immediately while the cheese is still molten and the bread is crackling hot.

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One evening, I made these for a friend going through a rough breakup, and we sat at my kitchen counter eating them in comfortable silence. She said it was the first thing that tasted good to her in days. That is when I realized food does not always need to be about celebration, sometimes it is just about being present and offering something warm.

Making It Your Own

I have swapped mozzarella for provolone when I want a sharper flavor, and fontina when I am feeling fancy and want something that melts even more luxuriously. Sun dried tomatoes in place of fresh add a concentrated sweetness that pairs beautifully with the pesto. If you are short on time, rotisserie chicken or leftover grilled chicken from meal prep works just as well and shaves off half the cooking time.

Serving Suggestions

These paninis shine alongside a simple arugula salad dressed with lemon and olive oil, or a bowl of tomato soup for dipping on colder days. I have also served them with kettle cooked chips and pickles for a casual lunch that feels a little more special. A crisp Sauvignon Blanc or a light Italian lager like Peroni complements the richness without overwhelming the fresh basil flavors.

Storage and Reheating

Honestly, these are best eaten fresh off the press while the cheese is still melty and the bread is crisp. If you have leftovers, wrap them tightly and refrigerate for up to a day, then reheat in a hot skillet to bring back some of the crunch. The grilled chicken can be made ahead and stored separately for up to three days, which makes assembly lightning fast when you need a quick meal.

• Grill the chicken in advance and slice it just before building the sandwiches.
• Keep pesto, cheese, and veggies prepped in the fridge for grab and go lunches.
• If freezing, assemble without butter and wrap individually, then thaw and butter before grilling.

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This sandwich has become my go to when I want something comforting but not heavy, impressive but not fussy. I hope it finds a place in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, grill and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and assemble the panini when ready to serve.

→ What if I don't have a panini press?

A grill pan or skillet works perfectly. Place the assembled sandwiches in the pan and press down with a heavy skillet or spatula for 3–4 minutes per side until golden and the cheese melts.

→ Can I make the pesto from scratch?

Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Homemade pesto adds deeper flavor and takes only a few minutes to prepare.

→ What are good cheese alternatives?

Provolone, fontina, or burrata are excellent substitutes for mozzarella. Choose a cheese that melts well and complements the basil pesto beautifully.

→ How do I prevent the bread from getting soggy?

Pat the tomato slices dry before layering them. Spread pesto directly on the bread and avoid adding extra liquids. Assemble just before grilling for best results.

→ Can I use rotisserie chicken?

Yes, rotisserie or leftover cooked chicken saves time and works wonderfully. Simply shred or slice it and layer onto the panini without grilling the chicken separately.