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, approximately 14 oz
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Panini

05 - 4 ciabatta rolls, halved lengthwise
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

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat until fully heated.
02 - Brush chicken breasts with olive oil and season evenly with salt and pepper. Place on hot grill and cook 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest 5 minutes before slicing thinly.
03 - Spread 1 tablespoon basil pesto on the cut side of each ciabatta bottom half.
04 - Arrange sliced chicken over pesto, followed by mozzarella slices, tomato slices, and fresh spinach or arugula. Place ciabatta top halves over fillings.
05 - Lightly coat the exterior of each sandwich with softened butter on all sides.
06 - Heat a panini press or grill pan over medium heat. Place sandwiches in press or on pan, pressing down firmly with a heavy skillet. Grill 3 to 4 minutes per side until bread is golden brown and cheese is fully melted.
07 - Transfer panini to serving plates, slice each sandwich diagonally in half, and serve immediately while warm.

# Expert Tips:

01 -
  • It tastes like you ordered from a cafe, but you made it in your own kitchen with ingredients you probably already have.
  • The contrast between crispy, buttery bread and that gooey, melted mozzarella is pure comfort in every bite.
  • You can throw it together on a weeknight or serve it when friends drop by unexpectedly.
  • It's endlessly adaptable, so you can swap ingredients based on what's in your fridge without losing any of the magic.
02 -
  • Let the chicken rest after grilling or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Don't skip buttering the outside of the bread, it's the only way to get that crispy, golden crust that makes a panini a panini.
  • If your mozzarella isn't melting fast enough, lower the heat slightly and give it an extra minute, rushing it will burn the bread before the cheese gets gooey.
03 -
  • Press down firmly when grilling, whether you're using a panini press or a skillet, the pressure helps meld the ingredients and creates better grill marks.
  • If you don't have a panini press, use a cast iron skillet as a weight, it works just as well and gives you that signature compressed texture.
  • Slice your chicken thinly and evenly so every bite has a good ratio of meat, cheese, and pesto instead of one dominant flavor.
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