Grilled Chicken Pesto Panini (Printable)

Italian-inspired panini with grilled chicken, basil pesto, and melted mozzarella on warm ciabatta bread.

# What You’ll 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 (optional)
09 - 1 handful fresh baby spinach or arugula (optional)
10 - 2 tablespoons unsalted butter, softened

# How-To:

01 - Preheat 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. 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 pesto. Cover with top ciabatta halves.
05 - Lightly butter the outside of each sandwich.
06 - Heat panini press or grill pan over medium heat. Place sandwiches in press or pan, pressing down with 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.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent an hour in the kitchen.
  • The crispy, buttery crust against gooey cheese is the kind of texture contrast that makes you close your eyes when you chew.
  • You can use leftover chicken or rotisserie, so it doubles as a brilliant way to clean out the fridge.
  • It feels fancy enough for guests but casual enough for a Tuesday night in pajamas.
02 -
  • If you skip resting the chicken, it will leak juice all over your cutting board and make the bread soggy, trust me on this.
  • Medium heat is key for the press, too high and the bread burns before the cheese melts, leaving you with a sad, crunchy shell and cold insides.
  • Softened butter spreads way easier than cold, and it toasts more evenly without tearing the bread.
03 -
  • If you don't have a panini press, a cast iron skillet on top of the sandwich works beautifully, just press down firmly and let the weight do the work.
  • Make extra pesto and freeze it in ice cube trays, then you'll always have some on hand for quick meals like this.
  • Slice the chicken while it's still slightly warm, it's easier to cut cleanly and the slices stay tender.
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