Grilled Chicken Pesto Panini (Print Version)

Italian-inspired panini with grilled chicken, vibrant basil pesto, fresh mozzarella, and tomato on toasted ciabatta bread.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# How-To 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 to 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 - Arrange sliced chicken, mozzarella, tomato, and spinach or arugula on top of the pesto. Cover with top ciabatta halves.
05 - Lightly coat the outside of each sandwich with softened butter.
06 - Heat a panini press or grill pan over medium heat. Place sandwiches in the press or pan, pressing with a heavy skillet, and grill 3 to 4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini diagonally in half and serve immediately while warm.

# Expert Hints:

01 -
  • It transforms simple pantry staples into something that tastes like it came from a Italian cafe.
  • The crunch of toasted ciabatta against melted mozzarella creates a texture contrast that never gets old.
  • You can prep everything in advance and grill it fresh whenever hunger strikes.
  • It is substantial enough to satisfy without leaving you feeling weighed down.
02 -
  • If you skip letting the chicken rest after grilling, all the juices will run out onto your cutting board instead of staying inside the meat.
  • Butter the bread right before grilling, not earlier, or it will soak in and you will lose that crispy exterior.
  • Do not overstuff the sandwich or it will be impossible to press and the fillings will squish out the sides.
03 -
  • Press down firmly but not aggressively when grilling, you want compression without squashing out all the fillings.
  • A drizzle of balsamic glaze right before serving adds a sweet tangy finish that makes the whole sandwich sing.
  • If you do not have a panini press, a cast iron skillet weighted down with a heavy pot works beautifully.
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