Grilled Chicken Pesto Panini (Printable)

Grilled chicken breast with basil pesto and mozzarella on toasted ciabatta. A quick, satisfying Italian sandwich.

# What You 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
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# How-To:

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 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.

# Insider Tips:

01 -
  • It tastes like a café sandwich but costs a fraction of the price and takes less time than delivery.
  • The crispy, buttery bread with melted mozzarella makes every bite feel indulgent without being heavy.
  • You can prep the chicken ahead or use leftovers, making it perfect for busy evenings.
  • It works just as well for a quick lunch as it does for a casual dinner with friends.
02 -
  • Do not skip resting the chicken after grilling, or all the juices will run out when you slice it and the meat will be dry.
  • Use medium heat when pressing the sandwiches so the bread crisps up without burning before the cheese has a chance to melt.
  • If your ciabatta rolls are very thick, scoop out some of the soft center so the filling does not get lost in too much bread.
03 -
  • Press down firmly with a heavy skillet if you do not have a panini press, and let the sandwiches sit undisturbed so the bread gets evenly golden.
  • Warm your ciabatta rolls slightly before assembling if they are cold from the fridge, so the cheese melts faster and more evenly.
  • Taste your pesto before spreading it, and if it is too strong, mix in a tiny bit of cream cheese or mayonnaise to mellow it out.
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