Grilled Chicken Pesto Panini (Printable)

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

# Ingredient list:

→ 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

# How to Make It:

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. 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 a panini press or grill pan over medium heat. Place sandwiches in press or 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.

# Expert Suggestions:

01 -
  • It delivers that perfect crunch on the outside and stretchy cheese pull on the inside that makes you forget youre eating at home.
  • You can throw it together with rotisserie chicken and store-bought pesto when youre too tired to think.
  • Its fancy enough to serve guests but easy enough to make on a Wednesday night in your pajamas.
02 -
  • Always let the chicken rest before slicing or youll end up with a dry sandwich and a puddle of juice on your cutting board.
  • Butter the bread right before grilling, not earlier, or it will soak in and you wont get that crispy golden crust.
  • Medium heat is key for the press—too high and the bread burns before the cheese melts, too low and you just get warm bread with cold spots.
03 -
  • Press down firmly with your panini press or skillet so the bread compresses and the cheese melts evenly into every crevice.
  • If your pesto seems oily, give it a quick stir before spreading to redistribute the basil and garlic for better coverage.
  • Make extra chicken and keep it in the fridge so you can throw together panini all week without any extra effort.
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