Grilled Chicken Pesto Panini (Printable)

Italian-inspired grilled sandwich with juicy chicken, vibrant basil pesto, and gooey mozzarella on warm ciabatta.

# 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 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

# Step-by-Step Guide:

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 and juices run clear. Allow to rest for 5 minutes, then slice thinly.
03 - Spread 1 tablespoon pesto on the cut side of each ciabatta bottom half.
04 - Arrange sliced chicken, mozzarella, tomato, and spinach or arugula on pesto-covered bread. Top with ciabatta upper halves.
05 - Lightly spread softened butter on the outside of each sandwich.
06 - Heat panini press or grill pan over medium heat. Place sandwiches in press or pan, pressing firmly, and grill 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini diagonally in half and serve immediately while warm.

# Expert Suggestions:

01 -
  • It tastes like a cafe splurge but comes together in your own kitchen with pantry staples and a hot pan.
  • The crispy, buttery exterior gives way to warm, melty cheese and juicy chicken in every bite.
  • You can make it fancy for guests or casual for a weeknight dinner, and it always feels like a treat.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Butter the bread all the way to the edges, or youll end up with pale, floppy corners that dont crisp up.
  • Use a hot pan and press firmly so the cheese melts completely and the bread gets that satisfying crunch.
03 -
  • Slice the chicken as thinly as possible so it layers neatly and every bite has a good ratio of filling to bread.
  • Press down hard for the first minute of grilling to help the cheese start melting and the fillings stick together.
  • Serve with a handful of kettle chips or a simple green salad to balance the richness of the panini.
Return