Grilled Chicken Pesto Panini

My neighbor knocked on my door one Saturday holding a jar of homemade pesto, insisting I had to try it while it was still vibrant green. I had chicken thawing and ciabatta from the morning market, so I threw together these paninis on a whim. The smell of toasted bread and melting mozzarella filled the kitchen so fast that my husband appeared before I even called him. We stood at the counter, cheese dripping onto our plates, and he declared it the best lunch Id made in months. Sometimes the best recipes are the ones that just happen.

I started making these when my kids began requesting something other than plain grilled cheese. The pesto was my gateway to getting them to eat something green without a fight. Now, whenever I pull out the panini press, they hover around the kitchen asking when itll be ready. One time I made eight in a row for a impromptu playdate, and the house smelled like an Italian deli for hours. The parents asked for the recipe before they even left.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but dont overcook them or theyll turn dry and chewy.
• Olive oil: A light coating keeps the chicken moist on the grill and adds a subtle richness to every bite.
• Salt and black pepper: Simple seasoning lets the pesto and cheese shine without competing for attention.
• Ciabatta rolls: The airy, crusty texture stands up to pressing and soaks in just enough butter without getting soggy.
• Basil pesto: This is the heart of the sandwich, bringing bright herbal flavor and a hint of garlic that ties everything together.
• Fresh mozzarella: It melts into creamy, stretchy pools that make every bite feel indulgent and comforting.
• Tomato: Adds a juicy, slightly acidic contrast that cuts through the richness of the cheese and pesto.
• Baby spinach or arugula: A handful of greens brings a peppery freshness and makes the sandwich feel a little more complete.
• Unsalted butter: Spread on the outside, it crisps up into a golden, toasty crust that crackles when you bite in.

Instructions

Preheat your grill pan:

Get it nice and hot over medium high heat so the chicken gets those beautiful char marks and cooks evenly. A cold pan will steam the chicken instead of searing it.

Season and grill the chicken:

Brush each breast with olive oil, sprinkle with salt and pepper, then grill for 5 to 6 minutes per side until the juices run clear. Let it rest for a few minutes before slicing so all that moisture stays inside.

Spread the pesto:

Slather a generous tablespoon onto the bottom half of each ciabatta roll, getting it all the way to the edges. This creates a flavorful base that soaks into the bread as it toasts.

Layer the fillings:

Pile on the sliced chicken, then the mozzarella, tomato, and greens if youre using them. Press the top half of the roll down gently so everything nestles together.

Butter the outsides:

Spread softened butter on the outer sides of each sandwich, making sure you cover every inch for an even golden crust. Dont skip this step or your panini will be pale and sad.

Grill until golden:

Place the sandwiches in a panini press or on a hot grill pan, pressing down with a heavy skillet if you dont have a press. Cook for 3 to 4 minutes per side until the bread is crispy and the cheese is melted and gooey.

Slice and serve:

Cut each panini in half on a diagonal and serve immediately while the cheese is still stretchy. The first bite is always the best.

Save

One evening, I made these for a friend who was going through a rough week. We sat on the back porch with our paninis and iced tea, and she told me it was the first meal shed actually tasted in days. She said the crunch of the bread and the warmth of the cheese felt like a hug. I think about that every time I make them now, how something so simple can mean so much.

Shortcuts That Actually Work

If youre short on time, grab a rotisserie chicken from the grocery store and shred the breast meat instead of grilling your own. Ive done this on busy weeknights and nobody ever notices the difference. You can also use store bought pesto, which is honestly great when you find a good brand with bright color and strong basil flavor. I keep a jar in the fridge for exactly these moments when I need dinner fast but still want it to feel special.

What to Do When You Dont Have a Panini Press

I didnt own a panini press for years and made these in a regular skillet with a cast iron pan pressed on top. It works perfectly as long as you use medium heat and let the sandwich sit undisturbed for a few minutes so the bread gets crispy. You can also wrap a brick in foil if you want to feel fancy, but honestly any heavy pan will do. The key is weight and patience, not expensive equipment.

Ways to Make It Your Own

Ive swapped the mozzarella for provolone when I wanted something sharper, and fontina when I was feeling fancy. Sun dried tomatoes instead of fresh add a sweet, concentrated punch, and roasted red peppers bring a smoky sweetness that pairs beautifully with the pesto. Sometimes I add a drizzle of balsamic glaze right before serving, which gives it a tangy finish that makes the whole thing taste a little more grown up.

• Try arugula instead of spinach for a peppery bite that stands up to the rich cheese.
• Use sourdough or focaccia if you cant find good ciabatta, just make sure its sturdy enough to press.
• Add a thin layer of caramelized onions for a sweet, savory depth that makes it feel like a restaurant dish.

Save

This panini has become my go to whenever I want something comforting but not heavy, special but not fussy. I hope it becomes one of those recipes you reach for without thinking, the kind that makes lunch feel like an occasion.

Recipe FAQs

→ Can I use chicken breasts instead of other cuts?

Yes, boneless, skinless chicken breasts are ideal for this panini. They cook quickly and remain tender when sliced thinly. For extra juiciness, pound them slightly before grilling.

→ What's the best way to keep the bread from getting too crispy?

Use medium heat rather than high when pressing the panini, and butter the outside lightly rather than generously. This creates a golden crust without overdrying the bread.

→ Can I make this with store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken works wonderfully and saves time. Simply warm it gently and assemble as directed. This cuts your preparation time significantly.

→ What cheese alternatives work if I don't have fresh mozzarella?

Provolone, fontina, or even Swiss cheese are excellent substitutes. Choose a cheese that melts smoothly and complements the basil pesto flavor.

→ Is it necessary to rest the chicken before slicing?

Yes, resting for five minutes allows juices to redistribute, keeping the meat moist and tender when sliced. This extra step makes a noticeable difference in texture.

→ Can I prepare the panini filling ahead of time?

Yes, you can grill the chicken and layer all fillings on the bread up to an hour ahead. Keep it wrapped and refrigerate, then press and grill when ready to eat.