Grilled Chicken Pesto Panini

My neighbor brought over a panini press she never used, and I promised I'd actually put it to work. That weekend, I grabbed a jar of pesto and some chicken breasts, not really planning anything fancy. The smell of melting mozzarella mixed with basil filled the kitchen, and suddenly I understood why Italians take their sandwiches so seriously. My husband wandered in, drawn by the aroma, and declared it better than the cafe down the street. That little press has earned its spot on the counter ever since.

I made these for a quick lunch when friends dropped by unexpectedly, and they ended up staying for two hours. We sat around the kitchen island, sandwiches cut in half, talking and laughing while strings of mozzarella stretched between bites. One friend asked for the recipe three times before she left. It reminded me that the best meals aren't always the ones you plan, they're the ones that turn an ordinary afternoon into something you remember.

Ingredients

• Boneless, skinless chicken breasts (400 g): I pound mine to an even thickness so they cook uniformly, no more thick middles and dry edges.
• Olive oil (1 tablespoon): This helps the seasoning stick and keeps the chicken from sticking to the pan, plus it adds a subtle richness.
• Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Simple seasoning lets the pesto shine, though I sometimes add a pinch of garlic powder when I'm feeling adventurous.
• Ciabatta rolls (4, sliced in half): The airy texture soaks up just enough pesto without getting soggy, and it crisps beautifully under pressure.
• Basil pesto (4 tablespoons): I keep a good jar in the fridge at all times because it transforms anything into something special in seconds.
• Fresh mozzarella (200 g, sliced): The fresh kind melts into creamy pools instead of that rubbery texture you get from pre-shredded cheese.
• Medium tomato (thinly sliced, optional): Adds a bright acidity that cuts through the richness, especially nice in summer when tomatoes actually taste like something.
• Baby spinach or arugula (1 handful, optional): I prefer arugula for its peppery bite, but spinach works when that's what I have wilting in the crisper.
• Unsalted butter (2 tablespoons, softened): Softened butter spreads easily and creates that golden, crispy crust that makes a panini a panini.

Instructions

Warm up your cooking surface:

Get your grill pan or skillet nice and hot over medium-high heat before the chicken goes anywhere near it. You want to hear that satisfying sizzle when the meat hits the pan.

Season and grill the chicken:

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

Build your sandwiches:

Spread a tablespoon of pesto on the bottom half of each ciabatta roll, then layer on the sliced chicken, mozzarella, tomato, and greens if you're using them. Top with the other half of the roll and press down gently.

Butter the outside:

Spread softened butter on the outside of each sandwich, covering the top and bottom evenly. This is what gives you that gorgeous golden crust and keeps the bread from sticking.

Press and grill:

Place the sandwiches in your panini press or grill pan over medium heat, pressing down with a heavy skillet if you don't have a press. Cook 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 diagonally because it just looks better that way and makes it easier to eat. Serve immediately while the cheese is still stretchy and the bread is warm.

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My daughter requested these for her birthday lunch instead of anything fancy, and we made them together in the kitchen while she told me about school. She carefully buttered each sandwich and pressed them herself, so proud when the cheese oozed out the sides. We ate them on the back porch with lemonade, and she said it was her best birthday meal yet. Sometimes the simplest things become the most meaningful when you share them with people you love.

Making It Your Own

I've swapped mozzarella for provolone when I want something sharper, and fontina when I'm feeling indulgent because it melts like a dream. Sun-dried tomatoes instead of fresh add an intense sweetness that pairs beautifully with the pesto. One time I added thinly sliced red onion and it gave the whole sandwich a pleasant bite that cut through the richness. Roasted red peppers from a jar work wonderfully too, especially when tomatoes are out of season and tasteless.

Shortcuts That Actually Work

Rotisserie chicken is my secret weapon on busy weeknights, just shred or slice it and skip the whole grilling step. I've also used leftover grilled chicken from dinner the night before with excellent results. Store-bought pesto is completely fine, though I do love making my own when basil is cheap and abundant at the farmers market. If you're really pressed for time, assemble everything cold and it still tastes amazing, the pressing does most of the work.

Serving and Storing

These are best eaten immediately while the bread is crispy and the cheese is melted, but I've wrapped leftovers in foil and reheated them in a 350°F oven for about 10 minutes. They lose some of their crunch but still taste delicious. I like serving them with a simple green salad dressed with lemon and olive oil, or a handful of kettle chips for crunch. A drizzle of balsamic glaze right before serving adds a sweet-tart finish that makes them feel a little more special.

• Pair with a crisp Sauvignon Blanc or a light Italian beer for an easy weekend lunch.
• Cut into smaller pieces and serve as appetizers at a casual gathering.
• Pack them for picnics wrapped tightly in parchment paper, they travel surprisingly well.

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These paninis have become my answer to what's for lunch more times than I can count, and they never disappoint. Make them once and you'll understand why that panini press earned its permanent spot on my counter.

Recipe Questions & Answers

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works perfectly and saves time. Choose quality brands for the best flavor, or make your own by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.

→ What's the best way to grill the chicken?

Use a grill pan or skillet over medium-high heat. Oil the chicken, season well, and cook 5-6 minutes per side until internal temperature reaches 165°F. Let it rest briefly before slicing for juicier results.

→ Can I make these ahead of time?

Assemble the panini up to 2 hours ahead, wrapping tightly in foil. Grill just before serving for the best texture. The bread stays crispy and cheese melts perfectly when freshly pressed.

→ What cheese alternatives work well?

Provolone, fontina, or even burrata make excellent substitutes for mozzarella. Each adds its own character—provolone brings a sharper taste, while fontina creates extra creaminess.

→ How do I get the bread golden and crispy?

Butter the outside of the panini before pressing. Use medium heat on your panini press or skillet and cook 3-4 minutes per side. Don't rush—medium heat allows the cheese to melt while the bread toasts evenly.

→ Is there a vegetarian version?

Absolutely. Replace chicken with grilled portobello mushrooms, eggplant, or thick slices of tomato. Keep the pesto and mozzarella, and consider adding roasted red peppers or caramelized onions for depth.