Chicken Pesto Panini (Printable Version)

Grilled chicken, basil pesto, and mozzarella melded in toasted ciabatta for a delicious Italian-inspired sandwich.

# 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, sliced in half
06 - 4 tablespoons basil pesto
07 - 7 oz fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced (optional)
09 - 1 handful fresh baby spinach or arugula (optional)
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, season with salt and pepper, then grill for 5 to 6 minutes per side until fully cooked. Let rest for 5 minutes before slicing thinly.
03 - Spread 1 tablespoon of basil pesto on the cut side of each bottom ciabatta half.
04 - Layer sliced chicken, mozzarella, tomato, and spinach or arugula on top of the pesto-covered ciabatta halves. Cover with the top halves.
05 - Lightly butter the outside of each sandwich to ensure a golden crust when grilled.
06 - Heat a panini press or grill pan over medium heat and grill sandwiches for 3 to 4 minutes per side until bread is golden and cheese melts.
07 - Slice each sandwich in half and serve warm.

# Additional Tips::

01 -
  • The cheese gets impossibly gooey while the bread toasts into these golden, crispy edges that somehow stay soft inside.
  • It comes together faster than ordering delivery, and tastes exponentially better.
  • You can prep everything while the chicken cooks, so there's almost no real waiting around.
02 -
  • Moisture is the enemy of a crispy press—if your tomato is very juicy, pat it dry with a paper towel before layering, or it'll make the bread soggy.
  • The chicken must actually rest after cooking; skipping this step means it'll release all its juices into the sandwich and turn mushy.
03 -
  • Room-temperature mozzarella slices melt more evenly than cold ones straight from the fridge, so pull them out five minutes before assembling.
  • If you're cooking for a crowd, grill the chicken and prep all the components ahead of time, then assemble and press the paninis just before serving so they're warm and melty when people eat them.
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