Grilled Chicken Pesto Panini

My neighbor Maria showed up at my door one rainy Thursday with a still-warm panini wrapped in foil. She'd made extras, she said, and thought I might want one. That first bite—crispy bread giving way to melted mozzarella and herby chicken—made me forget I'd been having a terrible day. I asked for the trick, and she just shrugged and said, "Good pesto, hot press, don't rush it." I've been making them ever since.

I made these for my brother's birthday lunch last spring, and he ate two and a half before anyone else got seconds. He kept saying he didn't realize sandwiches could taste this good, which coming from him—a man who lives on deli subs—was high praise. My sister-in-law asked if I'd cater their next party, half joking, half serious. I didn't, but I did write down the recipe on a napkin for her before she left.

Ingredients

• Boneless, skinless chicken breasts (about 400 g): These grill up tender and juicy, and slice beautifully once rested, so don't skip that five-minute rest or the juices will run everywhere.
• Olive oil (1 tablespoon): Brushing the chicken with this keeps it moist and helps the seasoning stick without making things greasy.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning lets the pesto shine, but don't skimp or the chicken will taste flat.
• Ciabatta rolls (4, sliced in half): The airy crumb and sturdy crust are perfect for pressing, they crisp up without turning into cardboard.
• Basil pesto (4 tablespoons): This is your flavor engine, whether you make it or buy it, make sure it's vibrant and garlicky.
• Fresh mozzarella (200 g, sliced): It melts into creamy, stretchy pools that hold everything together, far better than pre-shredded cheese ever could.
• Tomato (1 medium, thinly sliced, optional): Adds a juicy pop of acidity that cuts through the richness, especially nice in summer.
• Baby spinach or arugula (1 handful, optional): A little green never hurt, and arugula adds a peppery bite that I really love.
• Unsalted butter (2 tablespoons, softened): This is what gives you that golden, crispy, bakery-style crust when you press the sandwich.

Instructions

Preheat your grill pan or skillet:

Get it nice and hot over medium-high heat so the chicken gets those beautiful char marks and cooks evenly. A cold pan will steam the chicken instead of searing it.

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 and the internal temperature hits 165°F. Let it rest for 5 minutes before slicing thinly against the grain.

Spread the pesto:

Slather 1 tablespoon of pesto on the cut side of each bottom ciabatta half, making sure to reach the edges so every bite has that herby kick. Don't be shy with it.

Build the layers:

Lay down the sliced chicken, then the mozzarella, then tomato and greens if you're using them, and cap it with the top half of the roll. Press down gently so everything nestles together.

Butter the outside:

Spread softened butter on the outer sides of each sandwich, this is what creates that irresistible golden crust. Make sure it's even or you'll get pale spots.

Press and grill:

Heat your panini press or grill pan over medium heat, then cook the sandwiches for 3 to 4 minutes per side, pressing firmly if you're using a skillet and a heavy pan on top. You want the bread crispy and the cheese fully melted and oozing.

Slice and serve:

Cut each panini in half on the diagonal and serve immediately while the cheese is still stretchy and warm. They're best eaten right away, but even lukewarm they're pretty great.

Save

One Sunday afternoon, I made a batch of these for a little backyard hangout, nothing fancy, just a few friends and some wine. We sat around the table pulling apart the halves, cheese stretching between the pieces, everyone groaning happily between bites. Someone said it tasted like vacation, and honestly, that's the best compliment a sandwich has ever received. We ended up making another round before the sun went down.

Choosing Your Bread

Ciabatta is my go-to because it has structure and those irregular air pockets that crisp up beautifully under pressure. But I've also used sourdough, focaccia, and even a sturdy whole grain when I'm feeling virtuous. The key is to avoid soft sandwich bread, it will turn to mush. You want something with a crust that can take the heat and a crumb that won't disintegrate when you press down hard.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Swap provolone or fontina for the mozzarella if you want a sharper, nuttier flavor. Add sun-dried tomatoes, roasted red peppers, or caramelized onions if you have them hanging around. I've even used leftover grilled chicken from the night before, and it worked perfectly. The pesto is the star, so as long as that's good, the rest will follow.

Serving Suggestions

These panini are hearty enough to stand alone, but I like to serve them with a simple side salad dressed in lemon and olive oil, or a handful of kettle chips for crunch. A cup of tomato soup for dipping is classic and cozy, especially in the fall. If you're feeling fancy, drizzle a little balsamic glaze over the top right before serving, it adds a sweet-tart finish that makes the whole thing feel restaurant-worthy.

• Pair with a crisp Sauvignon Blanc or a light Italian lager for a grown-up lunch.
• Serve with pickle spears or marinated olives on the side for a little briny contrast.
• Wrap leftovers tightly in foil and reheat in a skillet over low heat to bring back the crispness.

Save

There's something about the sound of a hot press closing on a buttered sandwich that makes everything feel right in the kitchen. I hope this one becomes a regular in your rotation, the way it has in mine.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Grill chicken breasts for 5-6 minutes per side until the juices run clear and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing to retain moisture and tenderness.

→ Can I make this panini without a panini press?

Absolutely. Use a regular grill pan or skillet and place a heavy skillet or cast-iron on top of your sandwiches to press them down evenly while heating both sides for 3-4 minutes each.

→ What are some good cheese alternatives?

Provolone and fontina are excellent substitutes for mozzarella, offering richer flavors. You can also use fresh ricotta or a blend of mozzarella and fontina for added depth and creaminess.

→ Can I prepare this ahead of time?

Assemble the paninis up to 2 hours in advance and refrigerate them covered. Grill just before serving to ensure the bread is crispy and the cheese melts perfectly. For quicker prep, use rotisserie or pre-cooked leftover chicken.

→ What beverages pair well with this panini?

A crisp Sauvignon Blanc complements the basil and pesto beautifully, while a light Italian beer adds a refreshing contrast. Both enhance the flavors without overpowering the delicate basil and fresh mozzarella.

→ How should I store leftovers?

Store leftover paninis in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven rather than a microwave to restore the bread's crispness and prevent sogginess.