Grilled Chicken Pesto Panini (Printable Version)

Italian-inspired panini with grilled chicken, basil pesto, fresh mozzarella, and tomato pressed between 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

# How to Make It:

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 Tips:

01 -
  • The chicken stays incredibly juicy because you let it rest before slicing, something I learned after one too many dry sandwiches.
  • Everything comes together in under half an hour, perfect for those nights when takeout feels too slow.
  • The crispy, buttery bread against the creamy melted cheese creates a texture contrast that makes every bite satisfying.
  • You can use rotisserie chicken and skip half the work without sacrificing any flavor.
02 -
  • Don't skip the resting time for the chicken or all the juices will run out onto your cutting board instead of staying inside where they belong.
  • Medium heat is crucial when pressing, high heat burns the bread before the cheese melts and I learned that the hard way.
  • If you don't have a panini press, a cast iron skillet works perfectly as a weight, just press down firmly for a few seconds every minute.
03 -
  • Pound your chicken breasts to an even thickness before grilling so they cook at the same rate and you don't end up with dry edges and a raw center.
  • Spread the pesto all the way to the edges of the bread because those crispy, pesto-coated corners are the best bites.
  • Let the sandwiches rest for a minute after pressing so you don't burn your mouth on molten cheese, though I still never manage to wait long enough.
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