Pin It My neighbor Maria handed me a jar of her homemade pesto one Sunday morning, insisting I try it on chicken. I had ciabatta left over from the farmers market and mozzarella that needed using, so I threw together what became my most requested lunch. The smell of toasted bread and melting cheese filled the kitchen within minutes. Now I keep pesto stocked just so I can make these whenever the craving hits.
I made these for my brother and his friends during a game night, and they polished off every last crumb before halftime. One of them asked if I had a food truck because he wanted to buy these weekly. The panini press I borrowed that night became a permanent fixture on my counter after I saw how fast these disappeared.
Ingredients
- Boneless, skinless chicken breasts: These grill up tender and slice beautifully for layering, but rotisserie chicken works just as well if you are short on time.
- Olive oil: A light coating keeps the chicken moist and helps the seasoning stick without adding heaviness.
- Salt and black pepper: Simple seasoning lets the pesto shine while bringing out the natural flavor of the chicken.
- Ciabatta rolls: Their airy texture and sturdy crust hold up to grilling and soak up just enough pesto without getting soggy.
- Basil pesto: This is the soul of the sandwich, bringing bright herbal notes that tie everything together.
- Fresh mozzarella: It melts into creamy pools that stretch with every bite, far superior to pre-shredded cheese.
- Tomato: Adds a juicy pop of acidity that balances the richness, though you can skip it in winter when tomatoes are bland.
- Baby spinach or arugula: A handful of greens gives a peppery freshness and makes the panini feel a bit more complete.
- Unsalted butter: Brushed on the outside, it creates that golden, crispy crust that makes every bite crunch.
Instructions
- Grill the chicken:
- Preheat your grill pan over medium-high heat and brush the chicken with olive oil, then season both sides with salt and pepper. Grill for 5 to 6 minutes per side until the juices run clear, let it rest for 5 minutes, then slice thinly so it layers neatly in the sandwich.
- Build the sandwiches:
- Spread a tablespoon of pesto on the bottom half of each ciabatta roll, then layer on the sliced chicken, mozzarella, tomato, and greens if using. Top with the other half of the roll and press down gently so everything stays in place.
- Butter and grill:
- Lightly butter the outside of each sandwich, then place them in a preheated panini press or grill pan over medium heat. If using a pan, press down with a heavy skillet and grill 3 to 4 minutes per side until the bread turns golden and the cheese melts into gooey perfection.
- Slice and serve:
- Cut each panini in half on the diagonal and serve immediately while the cheese is still stretchy. The aroma alone will have everyone hovering around the kitchen.
Pin It My sister once ate two of these back to back after a long shift at the hospital and declared it the best thing she had tasted all week. She still texts me photos whenever she makes them at home, always with slight variations like adding roasted red peppers or swapping in sourdough. It became our unofficial comfort food, the thing we make when life gets too loud and we need something simple and good.
Choosing Your Bread
Ciabatta is my go-to because it has that chewy interior and crisp crust that stands up to the panini press without turning into cardboard. Sourdough works beautifully if you want a tangier bite, and focaccia adds a soft, herby richness. Just avoid anything too soft or thin, or it will collapse under the weight of the fillings and lose that satisfying crunch.
Pesto Variations
Homemade pesto is incredible if you have fresh basil on hand, but a good jarred version saves time and still delivers serious flavor. I have tried sun-dried tomato pesto for a sweeter, deeper taste and arugula pesto for extra pepperiness. Each version changes the personality of the panini just enough to keep things interesting without losing that classic Italian vibe.
Serving and Storing
These are best eaten hot off the press when the cheese is still molten and the bread crackles with every bite. Leftovers can be wrapped and refrigerated, then reheated in a skillet over medium-low heat to bring back some of that crispness. Pair them with a simple green salad, a handful of chips, or a bowl of tomato soup for a meal that feels complete without being fussy.
- Drizzle with balsamic glaze right before serving for a sweet, tangy finish.
- Try provolone or fontina if you want a sharper, nuttier cheese flavor.
- Make a double batch and freeze the assembled, ungrilled sandwiches for quick future meals.
Pin It This panini has become my answer to what should I make when I want something fast, satisfying, and just a little special. It never fails to deliver that perfect balance of crispy, melty, and flavorful.
Recipe FAQs
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay juicier during grilling. They may take slightly longer to cook, typically 6-7 minutes per side. Check that the internal temperature reaches 165°F (74°C) before slicing.
- → What's the best way to prevent the bread from getting too hard?
Use fresh ciabatta rolls and apply butter to the outside only, not inside where it touches the fillings. Toast the panini press or pan to medium heat rather than high, which prevents the outside from crisping before the cheese melts inside.
- → Can I make this panini ahead of time?
Assemble the sandwiches up to 2 hours before grilling and wrap them tightly. The flavors actually blend nicely. Grill just before serving to ensure warm, melted cheese and crispy bread texture.
- → What's a good dairy-free substitute for mozzarella?
Dairy-free mozzarella alternatives melt reasonably well and work for this sandwich. Alternatively, use oil-packed sun-dried tomatoes or roasted vegetables for richness without dairy products.
- → How do I make homemade basil pesto for this?
Blend fresh basil leaves with pine nuts or walnuts, minced garlic, grated Parmesan, lemon juice, and olive oil until smooth. Adjust seasoning to taste. Fresh homemade pesto elevates the sandwich and takes only 5 minutes to prepare.
- → Can I prepare the chicken the night before?
Absolutely. Grill and slice the chicken, then refrigerate in an airtight container for up to 3 days. Let it come to room temperature or gently reheat before assembling the panini for the best flavor and texture.