Grilled Chicken Pesto Panini (Printable)

Grilled chicken, basil pesto, and melted mozzarella nestled in warm ciabatta bread for a satisfying Italian sandwich.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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
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 until hot.
02 - Brush chicken breasts with olive oil and season evenly with salt and pepper. Grill 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest 5 minutes before slicing thinly.
03 - Spread 1 tablespoon basil pesto on the cut side of each bottom ciabatta half.
04 - Arrange sliced chicken, mozzarella, tomato, and fresh greens over pesto. Top with remaining ciabatta halves to complete sandwiches.
05 - Lightly coat the outside surfaces of each sandwich with softened butter.
06 - Heat panini press or grill pan to medium temperature. Place sandwiches in press or on pan and apply firm pressure with heavy skillet if needed. Toast 3 to 4 minutes per side until bread is golden brown and cheese is completely melted.
07 - Cut each panini diagonally in half and serve immediately while warm.

# Expert Advice:

01 -
  • It feels gourmet but uses simple ingredients you probably already have or can grab in one quick store run.
  • The combination of warm, melty mozzarella and bright pesto makes every bite feel indulgent without being heavy.
  • You can prep the chicken ahead or use rotisserie chicken and have lunch ready in under ten minutes.
  • The crispy, golden ciabatta crust gives you that satisfying crunch that makes pressing sandwiches so worth it.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't skip buttering the outside of the bread, it's the difference between a sad, pale sandwich and a golden, crispy one.
  • If you don't have a panini press, a cast iron skillet or heavy pot works perfectly as a weight.
  • Slice the mozzarella instead of shredding it, fresh mozzarella melts better and doesn't get greasy.
03 -
  • Use a cast iron skillet as a weight if you don't have a panini press, it gives you the same crispy, pressed result.
  • Let the grill pan or press preheat fully before adding the sandwiches so the bread crisps up instead of steaming.
  • Slice the chicken while it's still slightly warm, it's easier to cut and layers more neatly in the sandwich.
  • Spread the pesto all the way to the edges so every bite has flavor, not just the center.
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