Grilled Chicken Pesto Panini (Printable Version)

Grilled chicken, creamy mozzarella, and fresh basil pesto nestled in crispy ciabatta for a satisfying Italian sandwich.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
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 ounces 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:

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 to 6 minutes per side until cooked through and juices run clear. Let 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 the pesto. Cover with the 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 the press or in the pan, pressing down with a heavy skillet, and grill 3 to 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 in under half an hour, perfect for busy weeknights or lazy weekend lunches.
  • The combination of crispy bread, creamy cheese, and herby pesto tastes like something from a cafe but costs a fraction of the price.
  • You can use rotisserie chicken or leftovers and still get incredible flavor with almost no effort.
02 -
  • Do not skip resting the chicken after grilling, or the juices will run out when you slice and make the bread soggy.
  • Use medium heat for grilling the sandwiches, not high, or the bread will burn before the cheese melts.
  • Fresh mozzarella melts far better than the low-moisture kind, so spend the extra dollar if you can.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and stay juicy.
  • Wrap the finished panini in foil for a minute after grilling to let the cheese finish melting and the flavors settle together.
  • If you do not have a panini press, a cast iron skillet weighted down with a heavy pot works perfectly.
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