Grilled Chicken Pesto Panini

My neighbor Maria knocked on my door one Sunday afternoon holding a warm panini wrapped in parchment paper, the smell of basil and toasted bread filling my hallway before she even said hello. She'd just gotten a panini press and couldn't stop making sandwiches for everyone on the block. That first bite, with the cheese still stretching between the halves and the chicken tender from a proper rest, taught me that a great panini isn't about fancy ingredients. It's about the press, the timing, and not rushing the chicken.

I started making these every time friends came over for lunch because they look impressive but never stress me out. One time I forgot to let the chicken rest and all the juices ran out onto the cutting board, leaving the meat dry and disappointing. Now I always set a timer for those five minutes and use that time to slice the tomatoes and butter the bread. It's become a little ritual that keeps me from rushing and ruining perfectly good chicken.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but don't skip the resting time or they'll dry out on you.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling to the surface.
• Salt and black pepper: Simple seasoning lets the pesto do the heavy lifting, but don't be shy with it.
• Ciabatta rolls: The airy texture inside and sturdy crust outside make these perfect for pressing without turning to mush.
• Basil pesto: This is where all the flavor lives, so use a good quality jar or make your own if you have fresh basil.
• Fresh mozzarella: It melts into creamy, stretchy perfection and doesn't overpower the pesto like aged cheeses can.
• Tomato: Adds a little acidity and freshness, though I skip it if my tomatoes aren't ripe.
• Baby spinach or arugula: A handful of greens makes it feel a bit healthier and adds a peppery bite.
• Unsalted butter: Softened butter spreads easily and gives you that golden, crispy exterior without burning.

Instructions

Get the grill pan hot:

Preheat your grill pan or skillet over medium high heat so the chicken gets those nice char marks without sticking. A properly heated pan makes all the difference.

Season and grill the chicken:

Brush the chicken with olive oil, season generously with salt and pepper, then grill for five to six minutes per side until the juices run clear. Let it rest for five minutes before slicing so all that moisture stays inside.

Spread the pesto:

Slather one tablespoon of pesto on the bottom half of each ciabatta roll, making sure to reach the edges. This creates a flavorful base that keeps the bread from getting dry.

Layer the fillings:

Stack the sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap it with the top half of the roll. Don't overstuff or it won't press evenly.

Butter the outside:

Spread softened butter lightly on the outer surfaces of each sandwich so they crisp up beautifully. Cold butter will tear the bread, so let it sit out for a bit.

Press and grill:

Place the sandwiches in a preheated panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press. Grill for three to four minutes per side until the bread is golden and the cheese is melted and gooey.

Slice and serve:

Cut each panini in half on the diagonal and serve while still warm. The cheese should stretch when you pull the halves apart.

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The first time I made these for my kids after school, they stopped talking mid sentence to take another bite, which is basically a standing ovation in my house. My daughter asked if we could have panini Fridays, and now it's a thing we do whenever the week has been long and we need something comforting. It's become less about the recipe and more about the pause, the warm kitchen, and the way melted cheese can fix a rough day.

Making It Your Own

I've swapped the mozzarella for provolone when I want something sharper, and fontina when I'm feeling fancy and want extra creaminess. Sometimes I add a drizzle of balsamic glaze right before serving, which adds a sweet tang that cuts through the richness. If I'm in a rush, I'll grab a rotisserie chicken from the store and skip the grilling entirely, it's not cheating if it tastes this good.

What to Serve Alongside

A simple arugula salad with lemon and olive oil is my go to because it's light and peppery and doesn't compete with the panini. I've also served these with sweet potato fries, a handful of kettle chips, or a bowl of tomato soup when the weather turns cold. A crisp Sauvignon Blanc or a light Italian beer makes it feel like a proper lunch, even if you're just eating on the couch.

Storage and Reheating

These are best eaten fresh, but if you have leftovers, wrap them tightly and refrigerate for up to two days. Reheat in a dry skillet over medium heat, pressing down gently, until the bread crisps up again and the cheese softens. Don't use the microwave unless you want soggy, rubbery bread.

• You can grill the chicken a day ahead and store it in the fridge to save time.
• Assemble the sandwiches but don't press them until you're ready to eat.
• Freeze grilled chicken slices with parchment between them for quick future paninis.

Save

There's something about a hot, crispy sandwich that makes everything feel manageable, even on the messiest days. I hope this one becomes your easy answer to what's for lunch, because it's mine.

Recipe FAQs

→ How do I keep the chicken moist while grilling?

Don't skip the resting period after grilling. Let the chicken rest for 5 minutes before slicing—this allows the juices to redistribute throughout the meat, keeping it tender and moist.

→ Can I make these panini ahead of time?

You can assemble the panini a few hours ahead and refrigerate before grilling. However, assemble just before pressing for the best bread texture and cheese melt. Fresh pesto is best enjoyed closer to serving time.

→ What's the best way to press the panini without a panini press?

Use a grill pan over medium heat and place a heavy skillet on top of each sandwich, pressing gently. This achieves similar results, creating golden bread and melted cheese in 3-4 minutes per side.

→ Can I substitute the mozzarella with other cheeses?

Absolutely. Provolone and fontina are excellent alternatives that provide different flavor profiles. Fontina offers a nuttier taste, while provolone brings a slightly sharper bite to balance the pesto.

→ How do I prevent the pesto from sliding out during grilling?

Spread the pesto evenly on both bread halves—this acts as an adhesive for the other ingredients. Layer the chicken directly over the pesto to help anchor everything in place.

→ What beverages pair well with this panini?

Crisp white wines like Sauvignon Blanc complement the basil and pesto beautifully. Light Italian beers also pair nicely, as do fresh lemonades or iced teas for non-alcoholic options.