Pin it The smell of garlic and basil from the pesto jar was enough to convince me this sandwich needed to happen immediately. I had leftover grilled chicken in the fridge and a block of mozzarella that was begging to be melted. My panini press was dusty, honestly, but the moment I heard that first sizzle and saw the cheese start to ooze, I remembered why I bought it in the first place. That crispy, buttery crust against the soft, herby center is the kind of texture contrast that makes you close your eyes on the first bite. It became my go-to when I wanted something that felt restaurant-fancy but took less time than ordering delivery.
I made these for a casual lunch with friends who showed up unannounced, and they ended up staying for two hours just talking around the kitchen table. One of them kept saying she couldn't believe how good something so simple tasted, and honestly, I felt a little proud. It's the kind of recipe that makes you look like you tried harder than you did. The smell alone had everyone hovering near the stove, and I had to swat hands away from stealing mozzarella before I could assemble the sandwiches. We paired them with iced tea and a big bowl of chips, and it felt like the easiest, happiest afternoon I'd had in weeks.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and slice beautifully, but don't skip the resting time after grilling or you'll lose all those juices.
- Olive oil: Keeps the chicken moist on the grill and adds a subtle richness that complements the pesto.
- Salt and black pepper: Simple seasoning is all you need here since the pesto and cheese bring plenty of flavor.
- Ciabatta rolls: The airy, chewy texture holds up to grilling without getting soggy, and the crust crisps up perfectly.
- Basil pesto: This is the star, use a good quality jar or make your own if you have fresh basil and a few minutes.
- Fresh mozzarella: It melts into creamy, stretchy heaven, look for the kind packed in water for the best texture.
- Tomato: Adds a juicy, fresh contrast, but slice it thin so it doesn't make the bread soggy.
- Baby spinach or arugula: A handful of greens gives a peppery bite and makes the sandwich feel a little more complete.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy exterior that makes a panini a panini.
Instructions
- Preheat your grill pan:
- Get it nice and hot over medium-high heat so the chicken gets those pretty grill marks and cooks evenly. A hot pan also prevents sticking.
- Season and grill the chicken:
- Brush both sides 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 5 minutes before slicing so it stays juicy.
- Spread the pesto:
- Slather about a tablespoon on 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 just a little.
- Layer your fillings:
- Start with sliced chicken, then mozzarella, tomato, and greens if you're using them, and press the top half of the roll on gently. Don't overstuff or it'll be hard to press.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, this is what gives you that golden, crispy crust. Be generous but not dripping.
- Grill until golden:
- Place sandwiches in a panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press. Grill 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 and serve immediately while the cheese is still stretchy. The contrast between the crispy outside and warm, melty inside is best enjoyed right away.
Pin it The first time I served these at a weekend brunch, someone asked if I'd been to culinary school, and I laughed so hard I nearly dropped my spatula. It's just chicken, cheese, and pesto, but something about pressing it all together makes it feel special. My nephew, who usually picks apart his food, ate an entire half without complaining, and that felt like a small miracle. These sandwiches have become my answer to what's for lunch when I want to feel like I'm treating myself, even on an ordinary Tuesday. They're proof that a little butter and some heat can turn simple ingredients into something you actually look forward to eating.
Making It Your Own
I've swapped provolone for mozzarella when I wanted something sharper, and fontina when I was feeling fancy and wanted extra creaminess. Sun-dried tomatoes instead of fresh ones add a sweet, tangy punch that pairs beautifully with the pesto. If you're out of ciabatta, sourdough or focaccia work just as well, though the texture will be a little different. One time I added a few slices of roasted red pepper from a jar, and it brought a smoky sweetness that everyone loved. The beauty of this sandwich is that it's forgiving, you can riff on it based on what's in your fridge and it'll still turn out delicious.
Storing and Reheating
These are best fresh, but if you have leftovers, wrap them tightly in foil and store in the fridge for up to a day. Reheat in a skillet over medium heat or in the oven at 350 degrees F for about 10 minutes to crisp up the bread again. Microwaving will make the bread soggy, so avoid that if you can. You can also grill the chicken ahead and store it separately, then assemble and press the sandwiches fresh when you're ready to eat. I've done this for meal prep, and it cuts the active cooking time down to just a few minutes.
Serving Suggestions
A light side salad with lemon vinaigrette balances the richness of the melted cheese and buttery bread. I've also served these with a handful of kettle-cooked chips or a small bowl of tomato soup for dipping, which feels cozy and satisfying. A crisp Sauvignon Blanc or a light Italian beer like Peroni pairs beautifully if you're making this for a casual dinner. For a finishing touch, drizzle a little balsamic glaze over the top right before serving, it adds a sweet, tangy note that makes the whole thing feel a little more elevated.
- Serve with a crisp green salad dressed in lemon and olive oil.
- Pair with tomato soup for a comforting, dippable meal.
- Add a drizzle of balsamic glaze for a sweet, tangy finish.
Pin it This sandwich has become one of those recipes I turn to when I want something satisfying without a lot of fuss. It's simple, but it never feels boring, and it always makes me happy. I hope it does the same for you.
Recipe FAQs
- → Can I use chicken breast instead of whole breasts?
Yes, boneless, skinless chicken breasts work perfectly. You can also use chicken tenders for faster cooking, reducing grill time slightly.
- → What's the best way to prevent the bread from getting too dry?
Butter the outside of each sandwich generously before grilling and don't press too hard with the panini press. Medium heat ensures the cheese melts before the bread over-crisps.
- → Can I make this with store-bought rotisserie chicken?
Absolutely. Shred or slice rotisserie chicken and use it directly in the sandwich, skipping the grilling step. This cuts preparation time in half.
- → What cheese alternatives work well?
Provolone, fontina, or burrata are excellent substitutes. For a sharper flavor, try aged pecorino or smoked gouda.
- → How do I store leftovers?
Store assembled but ungrilled paninis wrapped in parchment in the refrigerator for up to one day. Grill fresh when ready to eat for best texture and melted cheese.
- → Is a panini press necessary?
No. A heavy skillet or cast iron works equally well. Place the sandwich in a heated pan and press down firmly with another skillet weighted with something heavy for 3-4 minutes per side.