Save to Pinterest The smell of toasted ciabatta always brings me back to a quiet Saturday afternoon when I had nothing in the fridge but leftover chicken and a jar of pesto someone had gifted me. I wasn't planning anything fancy, just something warm and filling. But the moment that first panini came off the press, cheese bubbling at the edges and the bread crackling under my fingers, I realized I'd stumbled onto something I'd make again and again. It's one of those recipes that feels indulgent but comes together so easily you barely notice the work.
I made this for my sister once after she'd had a long day at work, and she sat at my kitchen counter in silence for the first three bites. Then she looked up and said it was exactly what she needed. There's something about a hot, pressed sandwich that feels like a hug, especially when the pesto seeps into the bread and the chicken is still juicy. That day, it wasn't just lunch, it was the kind of meal that says I care without needing words.
Ingredients
- Boneless, skinless chicken breasts: These are the heart of the sandwich, and grilling them fresh gives you control over seasoning and texture, though rotisserie chicken works beautifully when you're short on time.
- Olive oil: A light coating keeps the chicken moist and helps the seasoning stick, plus it adds a subtle richness that complements the pesto.
- Salt and black pepper: Simple seasonings that bring out the natural flavor of the chicken without competing with the bold pesto.
- Ciabatta rolls: Their airy crumb and sturdy crust hold up perfectly under the press, crisping beautifully while staying tender inside.
- Basil pesto: This is where the magic happens, bringing bright herbal notes and a touch of garlic that ties everything together.
- Fresh mozzarella: It melts into creamy, stretchy perfection and has a mild flavor that lets the pesto shine.
- Tomato: Optional but recommended for a juicy burst of freshness that cuts through the richness.
- Baby spinach or arugula: A handful adds color and a peppery bite that balances the creaminess.
- Unsalted butter: Softened and spread on the outside of the bread, it creates that golden, crispy crust we're all here for.
Instructions
- Grill the chicken:
- Preheat your grill pan or skillet over medium-high heat, then brush the chicken with olive oil and season both sides with salt and pepper. Grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.
- Prep the bread:
- Slice each ciabatta roll in half and spread 1 tablespoon of pesto on the cut side of each bottom half. This creates a flavorful base that soaks into the bread as it grills.
- Build the panini:
- Layer the sliced chicken evenly over the pesto, then add mozzarella slices, tomato, and a handful of spinach or arugula if you're using them. Top with the other half of the ciabatta and press down gently to compact the layers.
- Butter the outside:
- Spread softened butter on the outside of each sandwich, making sure to cover the entire surface. This is what gives you that golden, crispy exterior that crackles when you bite into it.
- Grill the panini:
- Heat a panini press or grill pan over medium heat and place the sandwiches inside, pressing down firmly if using a pan and a heavy skillet. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted and oozing out the sides.
- Serve warm:
- Slice each panini in half diagonally and serve immediately while the cheese is still gooey. The aroma alone will have everyone gathered around the table before you even set the plates down.
Save to Pinterest One evening I made these for a small gathering, and I watched as people picked up their halves, cheese stretching between the two pieces, and everyone went quiet for just a moment. That's when I knew this wasn't just another sandwich. It had become one of those recipes I'd pull out whenever I wanted to make someone feel welcomed and cared for, no fuss required.
Choosing Your Bread
Ciabatta is my go-to because it has that perfect balance of chewiness and crispness, but I've also used sourdough and focaccia with great results. The key is to pick something sturdy enough to hold the fillings without falling apart under the press. Avoid soft sandwich bread, it just doesn't have the structure to stand up to grilling and will turn soggy instead of crispy.
Making It Your Own
I've swapped out ingredients more times than I can count, and this panini handles it beautifully. Try provolone or fontina if you want a sharper cheese, add roasted red peppers for sweetness, or use sun-dried tomato pesto for a richer, tangier flavor. Leftover grilled chicken works just as well as fresh, and if you're vegetarian, grilled zucchini or portobello mushrooms make a hearty substitute.
Serving and Pairing
I usually serve these with a simple side salad or a handful of chips, nothing too heavy since the panini itself is satisfying. A crisp Sauvignon Blanc cuts through the richness beautifully, or if you prefer beer, a light Italian lager is perfect. On weekends, I'll drizzle a little balsamic glaze over the top just before serving, and it adds a sweet-tart finish that feels a little fancy.
- Serve with a handful of arugula tossed in lemon juice and olive oil for a fresh, peppery contrast.
- Pair with sweet potato fries or a cup of tomato soup for a cozy, comforting meal.
- Wrap any leftovers tightly and reheat in a skillet to bring back that crispy crust.
Save to Pinterest This panini has earned its place in my regular rotation, not because it's complicated or fancy, but because it delivers every single time. I hope it becomes one of those recipes you reach for when you need something delicious, comforting, and ridiculously easy to pull off.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, grill the chicken breasts 1-2 hours in advance and store them in the refrigerator. Slice just before assembling the paninis to ensure the best texture and flavor when pressed.
- → What if I don't have a panini press?
A regular skillet or grill pan works perfectly. Simply press down on the sandwich with a heavy skillet or spatula while grilling to achieve that characteristic golden crust and melted cheese.
- → Can I use store-bought pesto instead of homemade?
Absolutely. Store-bought basil pesto saves time and delivers consistent flavor. Choose high-quality pesto from the refrigerated section for the best taste and texture.
- → What are good substitutes for mozzarella?
Provolone and fontina cheese are excellent alternatives that melt beautifully. Provolone adds a slightly sharper flavor while fontina provides a nuttier, creamier result.
- → How do I prevent the bread from becoming too dry?
Butter the outside of the bread lightly before grilling, and avoid over-pressing the sandwich. Keep the heat at medium to medium-high so the bread toasts evenly without drying out the interior.
- → Can I make these paninis vegetarian?
Yes, omit the chicken and add extra vegetables like roasted bell peppers, sun-dried tomatoes, or caramelized onions for a satisfying vegetarian version with the same Italian flavors.