Grilled Chicken Pesto Panini (Printable)

Italian-inspired grilled panini with seasoned chicken breast, basil pesto, fresh mozzarella, and optional greens on ciabatta.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 (optional)
09 - 1 handful fresh baby spinach or arugula (optional)
10 - 2 tablespoons unsalted butter, softened

# Directions:

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 Tips:

01 -
  • The pesto seeps into every corner of the bread while it grills, creating pockets of intense flavor.
  • Itll satisfy your craving for something rich and cheesy without requiring advanced cooking skills.
  • You can use up leftover chicken and still end up with something that feels restaurant quality.
  • The crispy, buttery exterior gives way to a soft, melty center that makes every bite worth it.
02 -
  • If you skip resting the chicken after grilling, all the moisture will run out when you slice it and your sandwich will be dry.
  • Butter the bread, not the pan, this gives you even coverage and prevents burning.
  • Press firmly but not aggressively, you want the cheese to melt and the bread to crisp, not flatten into a hockey puck.
03 -
  • Let the panini rest for a minute after grilling so the cheese sets slightly and doesnt all slide out when you cut it.
  • Use day-old ciabatta if you have it, the slightly drier texture crisps up even better and holds its shape under pressure.
  • Taste your pesto before spreading, if its too sharp, mix in a tiny drizzle of honey to balance it out.
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