Chicken Pesto Panini (Printable)

Juicy grilled chicken, vibrant basil pesto, and melted mozzarella pressed between warm ciabatta bread for a satisfying sandwich.

# 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 Assembly

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:

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 5-6 minutes per side until cooked through with clear juices. Allow to rest 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 pesto. Cover with 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 pan, pressing with a heavy skillet, and grill 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Hints:

01 -
  • It tastes like a cafe splurge but costs a fraction and takes less time than ordering delivery.
  • The pesto seeps into every crevice of the bread while the cheese gets stretchy and golden.
  • You can throw it together with pantry staples or dress it up with fresh tomatoes and greens.
  • Leftovers reheat beautifully in a hot skillet, crisping right back up.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Soften the butter before spreading or you'll tear the bread trying to smear cold chunks across it.
  • Don't overload the sandwich with too many fillings or it won't press properly and the cheese won't melt evenly.
  • If you don't have a panini press, a cast iron skillet weighted with a heavy pot works perfectly.
03 -
  • Press down firmly when grilling without a panini press, the more contact with the heat, the crispier and more evenly melted everything gets.
  • Slice the chicken while it's still slightly warm so it layers neatly and doesn't tear.
  • If you're making several sandwiches, keep the finished ones warm in a low oven while you press the rest.
  • Use a serrated knife to slice the finished panini so you don't squash all the melted cheese out the sides.
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