Save The smell of basil and garlic hitting hot bread is something I never get tired of. I started making these paninis on weeknights when I was too hungry to wait for anything fancy but too bored for plain grilled cheese. The first batch came out so good that my neighbor knocked on the door asking what I was cooking. Now it's my go-to when I want something that feels special without the fuss.
I once made these for a small group after a hiking trip, and everyone was too tired to talk until they bit into their sandwiches. The combination of warm bread, gooey cheese, and that bright pesto woke everyone right up. One friend even asked if I'd made the bread from scratch, which I took as the highest compliment even though it was just good ciabatta from the bakery section.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): I like pounding them to an even thickness so they cook faster and stay juicy, but you can also slice them horizontally if they are too thick.
- Olive oil (1 tablespoon): This keeps the chicken from sticking and adds a subtle richness that works beautifully with the pesto.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning is all you need here since the pesto brings plenty of flavor.
- Ciabatta rolls (4, sliced in half): The airy texture and sturdy crust make ciabatta perfect for pressing without turning mushy.
- Basil pesto (4 tablespoons): Store-bought works great, but if you have fresh basil on hand, homemade pesto takes this to another level.
- Fresh mozzarella (200 g, sliced): It melts so smoothly and has a creamy, mild flavor that lets the pesto shine.
- Medium tomato (thinly sliced, optional): Adds a juicy freshness, especially in summer when tomatoes are at their peak.
- Fresh baby spinach or arugula (1 handful, optional): I love the peppery bite of arugula, but spinach works if you want something milder.
- Unsalted butter (2 tablespoons, softened): Buttering the outside of the bread is the secret to that golden, crispy crust.
Instructions
- Get the chicken ready:
- Preheat a grill pan or skillet over medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and pepper, then grill for 5 to 6 minutes per side until the juices run clear and the internal temperature reaches 75°C (165°F).
- Rest and slice:
- Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly on a diagonal. This makes it easier to layer and gives you tender, flavorful bites in every sandwich.
- Build the sandwiches:
- Spread 1 tablespoon of pesto on the cut side of each bottom ciabatta half. Layer on the sliced chicken, mozzarella, tomato slices, and a handful of spinach or arugula if you are using them, then top with the other half of the roll.
- Butter the outside:
- Lightly spread softened butter on the outside of each sandwich. This is what gives you that crispy, golden crust when you press them.
- Grill until melty:
- Heat a panini press or grill pan over medium heat. Place the sandwiches in the press, or if using a pan, press down with a heavy skillet, and grill for 3 to 4 minutes per side until the bread is golden and the cheese is melted and gooey.
- Slice and serve:
- Cut each panini in half on a diagonal and serve warm. The cheese will be at its stretchiest right away, so do not wait too long to dig in.
Save There was an afternoon when I made these for myself and ended up eating one half while standing at the counter because I could not wait. The way the cheese stretched and the pesto mingled with the warm chicken reminded me why simple food, done right, is often the most satisfying. I saved the other half for later, but it was gone within the hour.
Making It Your Own
If you want to switch things up, try using provolone or fontina instead of mozzarella for a sharper, nuttier flavor. Sun-dried tomatoes are a great addition if you like a bit of tang, and roasted red peppers bring a sweet, smoky note that pairs beautifully with the pesto. I have also used rotisserie chicken when I am short on time, and it works perfectly as long as you slice it thin.
Serving Suggestions
These paninis are hearty enough to stand on their own, but a simple side salad with lemon vinaigrette or a handful of crispy potato chips makes the meal feel more complete. I like pairing them with a crisp Sauvignon Blanc or a light Italian beer, especially when friends are over. For a finishing touch, drizzle a little balsamic glaze on top just before serving for a sweet, tangy contrast that really brightens everything up.
Storage and Reheating
Leftover paninis can be wrapped in foil and stored in the fridge for up to two days, though they are best eaten fresh when the bread is still crispy. To reheat, I put them in a skillet over medium heat or back in the panini press for a few minutes to warm through and re-crisp the outside. Avoid the microwave if you can, since it makes the bread chewy instead of crunchy.
- You can grill the chicken a day ahead and store it in the fridge to save time on busy nights.
- Assemble the sandwiches but wait to butter and grill them until you are ready to eat for the best texture.
- Freeze grilled chicken slices in a single layer, then transfer to a bag so you can grab just what you need for quick paninis anytime.
Save This panini has become one of those recipes I turn to when I want something comforting but not complicated. It is the kind of meal that makes an ordinary day feel a little more special.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, absolutely. Store-bought rotisserie or leftover cooked chicken saves time. Simply shred or slice it thinly and layer into your panini as directed.
- → What's the best way to grill without a panini press?
Use a regular grill pan or skillet over medium heat. Place your sandwich inside, then press down firmly with a heavy cast-iron skillet or spatula for 3-4 minutes per side until golden.
- → Can I substitute the mozzarella?
Definitely. Provolone, fontina, or even Swiss cheese work wonderfully. Choose cheeses that melt well for the best results.
- → How do I prevent the bread from getting soggy?
Toast the ciabatta lightly before assembling, and don't over-stuff with wet ingredients. Pat tomatoes dry and use pesto sparingly to avoid excess moisture.
- → What can I serve alongside this panini?
Pair with crisp Sauvignon Blanc, light Italian beer, or fresh sides like a caprese salad, roasted vegetables, or a simple green salad with vinaigrette.