Grilled Chicken Pesto Panini (Printable)

Grilled chicken breast with basil pesto and fresh mozzarella on warm ciabatta. A satisfying Italian panini ready in 25 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 14 ounces)
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 ounces fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# Directions:

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. Let rest for 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 the pesto. Cover with the 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 in the pan, pressing down 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.

# Top Tips:

01 -
  • The pesto soaks into the warm bread just enough to flavor every bite without making it soggy.
  • You can prep the chicken ahead and have hot sandwiches on the table in under ten minutes.
  • It feels like something from a cafe but costs a fraction of the price.
  • The crispy, buttery crust against the melted mozzarella is completely irresistible.
02 -
  • Resting the chicken is not optional, I learned this after serving dry, sad sandwiches to my in laws.
  • If your panini press is too hot, the bread will burn before the cheese melts, so start at medium heat.
  • Softened butter spreads without tearing, cold butter will rip your ciabatta to shreds.
03 -
  • Press down firmly but not aggressively, you want compression without squishing out all the fillings.
  • If you don't have a panini press, a cast iron skillet weighted with a heavy pot works perfectly.
  • Toast the inside of the ciabatta lightly before assembling if you want extra crunch.
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