Pin it The smell of basil and garlic hit me before I even opened the deli container. My neighbor had just returned from Italy and handed me a jar of pesto her cousin made in Genoa, insisting I try it on something simple. I had leftover grilled chicken in the fridge and a hunk of mozzarella that needed using. Twenty minutes later, I was biting into the kind of sandwich that makes you close your eyes and forget you're standing over the kitchen sink.
I started making these on weeknights when my kids were too hungry to wait for anything complicated. The press of the panini grill, that sizzle and hiss, became a signal that dinner was almost ready. They'd hover nearby, drawn by the toasty smell, and I'd have to swat hands away from the edges. One of them still asks for this sandwich before any birthday dinner I offer to cook.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice thin for even layering, though I've used rotisserie chicken when I'm in a real rush and it works just as well.
- Olive oil: A light coating keeps the chicken from sticking and adds a subtle richness that plays nicely with the pesto.
- Salt and black pepper: Simple seasoning lets the basil and garlic shine through without competing.
- Ciabatta rolls: The airy texture soaks up flavor while the crust crisps beautifully under pressure.
- Basil pesto: This is the soul of the sandwich, whether you make it from scratch or grab a good jar from the store.
- Fresh mozzarella: It melts into creamy pools that hold everything together, and the mild flavor never overwhelms.
- Tomato: Thin slices add a juicy brightness that cuts through the richness, though I skip it in winter when tomatoes taste like cardboard.
- Baby spinach or arugula: A handful of greens gives the sandwich a peppery freshness and makes me feel slightly more virtuous.
- Unsalted butter: Softened and spread on the outside, it turns the bread golden and crisp with a hint of richness that oil can't match.
Instructions
- Preheat the grill pan:
- Set your grill pan or skillet over medium-high heat and let it warm for a few minutes. You want it hot enough that a drop of water sizzles on contact.
- Season and grill the chicken:
- Brush the chicken breasts with olive oil, then season both sides with salt and pepper. Grill them for 5 to 6 minutes per side until the juices run clear, then let them rest before slicing thinly.
- Prep the ciabatta:
- Slice each roll in half and spread a tablespoon of pesto on the bottom half of each one. The pesto should reach almost to the edges so every bite gets some.
- Layer the fillings:
- Start with the sliced chicken, then layer on mozzarella, tomato, and greens if you're using them. Top with the other half of the roll.
- Butter the outside:
- Spread softened butter lightly on the outer sides of each sandwich. This step makes all the difference between pale bread and that gorgeous golden crust.
- Grill the panini:
- Place the sandwiches in a panini press or on a hot grill pan, pressing down with a heavy skillet if needed. Grill for 3 to 4 minutes per side until the bread is crisp and the cheese has melted into gooey submission.
- Slice and serve:
- Cut each panini in half on the diagonal and serve while the cheese is still stretchy. They're best eaten immediately, though they'll forgive you if you wait a minute or two.
Pin it The first time I brought these to a potluck, someone asked if I'd picked them up from the Italian place downtown. I took it as the highest compliment, even though I'd made them in my pajamas an hour before. That sandwich became my go-to whenever I needed to impress without actually breaking a sweat, proof that good ingredients and a hot press can make anyone look like they know what they're doing.
Choosing Your Bread
Ciabatta is my favorite because of those big irregular holes that catch the melted cheese, but I've used sourdough, focaccia, and even a sturdy whole grain when that's what I had. The key is picking something with enough structure to hold up under pressure without turning into a soggy mess. Avoid anything too soft or pillowy, it'll collapse and steam instead of crisping. Day-old bread actually works better than fresh because it has less moisture and crisps up faster.
Making It Your Own
I've swapped in provolone when I wanted something sharper, and fontina when I was feeling fancy. Sun-dried tomatoes instead of fresh add a sweet tanginess that's especially good in colder months. Sometimes I'll toss in roasted red peppers or a few caramelized onions if I have them sitting in the fridge. The recipe is forgiving enough to handle whatever you're craving or trying to use up.
Serving Suggestions
These panini don't need much on the side, but a handful of kettle chips or a simple green salad rounds things out nicely. I've drizzled balsamic glaze over the top before serving, and the sweet-tart hit takes it up a notch without any extra effort. A cold glass of white wine or a light beer makes it feel like a real meal, even if you're eating it on the couch.
- Serve with a crisp arugula salad dressed in lemon and olive oil.
- Pair with a chilled Sauvignon Blanc or an Italian lager.
- Add a small bowl of marinara on the side for dipping if you want extra richness.
Pin it This sandwich has saved me on more nights than I can count, turning a handful of simple ingredients into something that feels special without any fuss. I hope it does the same for you.
Recipe FAQ
- → Can I use different cheese in this panini?
Yes, provolone and fontina are excellent substitutes for mozzarella, each offering a different flavor profile. Provolone adds a sharper taste, while fontina provides a creamier, nuttier quality.
- → How do I cook this without a panini press?
Use a grill pan or skillet over medium heat. Place the sandwich in the pan and press down with a heavy skillet or spatula for 3-4 minutes per side until the bread is golden and cheese melts.
- → Can I prepare this ahead of time?
Assemble the panini up to 2 hours before grilling and wrap it in parchment paper. Store in the refrigerator, then grill just before serving for best results.
- → What's the best way to cook the chicken?
Pound chicken breasts to even thickness before grilling to ensure uniform cooking. Grill 5-6 minutes per side over medium-high heat until juices run clear, then rest for 5 minutes before slicing.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works beautifully in this panini. Simply shred or slice it and use directly in your sandwich.
- → What should I serve with this panini?
Pair with crisp Sauvignon Blanc, light Italian beer, or a simple green salad. A side of balsamic glaze complements the pesto and mozzarella perfectly.