Grilled Chicken Pesto Panini (Printable)

Italian-inspired grilled panini with tender chicken, basil pesto, and creamy 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 (optional)
09 - 1 handful fresh baby spinach or arugula (optional)
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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The combination of pesto and melted mozzarella creates this creamy, herby situation that makes every bite feel indulgent.
  • You can use rotisserie chicken and skip half the work without sacrificing flavor.
  • It reheats beautifully in a skillet, so leftovers never feel like a compromise.
02 -
  • Do not skip resting the chicken after grilling, or all the juices will run out when you slice it and you will end up with dry meat.
  • If your ciabatta rolls are too thick, scoop out some of the soft interior crumb so the filling-to-bread ratio stays balanced and the sandwich presses evenly.
  • Medium heat is your friend when pressing, high heat will burn the bread before the cheese melts.
03 -
  • Press down firmly with a heavy cast iron skillet if you do not have a panini press, it gives you the same compressed, evenly toasted result.
  • Spread the pesto all the way to the edges of the bread so every bite has that herby punch.
  • If the cheese is not melting fast enough, cover the pan with a lid for the last minute to trap the heat.
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