Chicken Pesto Panini

The smell of basil and garlic hit me before I even walked into the kitchen that afternoon. My neighbor had just returned from Italy and brought me a jar of her cousin's homemade pesto, insisting I try it immediately. I had leftover chicken in the fridge and a loaf of ciabatta that was about to go stale. Twenty minutes later, I was biting into the best sandwich I'd ever made, cheese stretching between the golden, crispy bread. That moment taught me that sometimes the best meals aren't planned—they're improvised with whatever magic you have on hand.

I started making these panini on rainy weekends when my kids wanted something cozy but I didn't want to spend an hour cooking. The press marks on the bread became a little signal that lunch was ready, and they'd come running. One Saturday, my youngest announced she wanted to help, and we ended up with pesto smeared everywhere and mozzarella on the counter. But the sandwiches? Still perfect. That's the beauty of this recipe—it's forgiving enough for chaos and delicious enough to make you forget the mess.

Ingredients

• Boneless, skinless chicken breasts: These grill up tender and slice beautifully, but don't stress if they're slightly uneven in thickness—just pound them gently so they cook evenly.
• Olive oil: A light coating keeps the chicken moist and helps the seasoning stick without making it greasy.
• Salt and black pepper: Simple seasoning lets the pesto do the talking, but don't skimp—chicken needs a generous hand.
• Ciabatta rolls: Their airy texture crisps up perfectly under pressure, and the crusty exterior holds everything together without getting soggy.
• Basil pesto: This is the soul of the sandwich, so use a good one whether it's homemade or a jar you trust.
• Fresh mozzarella: It melts into creamy, stretchy bliss and has a mild sweetness that balances the bold pesto.
• Tomato: Thin slices add a bit of juicy brightness, but only if your tomatoes are ripe and flavorful.
• Baby spinach or arugula: A handful of greens adds a peppery freshness that cuts through the richness.
• Unsalted butter: Softened butter spreads easily and gives the bread that golden, crispy crust we're after.

Instructions

Get the grill ready:

Preheat your grill pan or skillet over medium-high heat until it's hot enough that a drop of water sizzles and dances. This ensures you get those beautiful char marks and a good sear on the chicken.

Season and grill the chicken:

Brush the chicken breasts with olive oil, then season both sides generously with salt and pepper. Grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165°F, then let them rest for 5 minutes before slicing thinly against the grain.

Build the base:

Spread 1 tablespoon of pesto on the bottom half of each ciabatta roll, making sure to get it all the way to the edges. This creates a flavorful barrier that keeps the bread from getting soggy.

Layer the filling:

Arrange the sliced chicken on top of the pesto, then add mozzarella slices, a few tomato rounds, and a small handful of spinach or arugula if you're using them. Top with the other half of the ciabatta roll and press down gently.

Butter the outsides:

Spread softened butter on the outside of each sandwich, covering both the top and bottom. This is what gives you that crispy, golden crust.

Press and grill:

Heat your panini press or grill pan over medium heat and place the sandwiches inside. If using a pan, press down with a heavy skillet and grill for 3 to 4 minutes per side until the bread is golden brown and the cheese has melted into gooey perfection.

Slice and serve:

Cut each panini in half diagonally and serve immediately while the cheese is still stretchy and warm. The aroma alone will have everyone gathered around the table.

Save

The first time I made these for friends, I didn't have a panini press and panicked a little. I used my heaviest cast iron skillet to press down on the sandwiches in a regular pan, and they turned out just as crispy and delicious. One friend asked if I'd gone to culinary school. I laughed and told her the truth—sometimes confidence and a heavy pan are all you need. That night, this simple sandwich became my go-to for impressing people without actually stressing out.

Making It Your Own

I've played around with this recipe more times than I can count. Provolone adds a sharper, saltier note, while fontina melts even creamier than mozzarella. Sun-dried tomatoes instead of fresh ones bring a sweet, tangy punch, and a handful of roasted red peppers makes it feel almost indulgent. One time I added a thin layer of caramelized onions, and it became a whole new sandwich. The base is solid enough that you can riff on it based on what's in your fridge, and it'll still feel intentional and delicious.

Shortcuts That Still Taste Homemade

If you're short on time or energy, don't hesitate to use rotisserie chicken or even leftover grilled chicken from last night's dinner. I've done this more times than I'd like to admit, and no one has ever noticed. Store-bought pesto is absolutely fine—I keep a jar in the fridge for emergencies. The key is using good ciabatta and real mozzarella, because those are the textures and flavors that make this sandwich sing. Everything else is just smart planning.

Serving Suggestions

These panini are hearty enough to stand alone, but I love pairing them with a simple arugula salad dressed in lemon and olive oil. The peppery greens and bright citrus cut through the richness of the cheese and pesto. A handful of kettle-cooked chips on the side adds a satisfying crunch, and if you're feeling fancy, a drizzle of balsamic glaze over the top of the sandwich before serving makes it look like something from a restaurant menu. On cooler days, a cup of tomato soup for dipping is pure comfort.

• Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• A light Italian beer like Peroni complements the flavors beautifully.
• For a non-alcoholic option, sparkling lemonade with fresh basil is refreshing and ties the whole meal together.

Save

There's something about the sound of a panini sizzling on the press, the smell of butter browning on bread, and that first bite into melted cheese and pesto-coated chicken. It's a small thing, but it never gets old.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Grill the chicken breasts for 5–6 minutes per side until the internal temperature reaches 165°F (74°C) or the juices run clear when pierced. Let it rest for 5 minutes before slicing to keep the meat tender and juicy.

→ Can I make this panini without a panini press?

Absolutely. Heat a regular skillet or grill pan over medium heat and place the assembled sandwich inside. Press down firmly with a heavy skillet or spatula for 3–4 minutes per side until the bread is golden and cheese melts.

→ What's the best substitute for fresh mozzarella?

Provolone and fontina are excellent alternatives that melt beautifully and offer slightly richer flavors. Both work well with the basil pesto and complement the grilled chicken perfectly.

→ Can I prepare the chicken ahead of time?

Yes. Grill the chicken breasts, let them cool, then refrigerate for up to 2 days. Slice just before assembling the panini to maintain optimal texture and flavor in your sandwich.

→ What beverage pairs best with this panini?

A crisp Sauvignon Blanc wine complements the fresh basil and mozzarella beautifully. A light Italian beer also works wonderfully and provides a refreshing contrast to the warm, melty sandwich.

→ How do I prevent the bread from becoming too dry?

Spread the pesto generously on both sides of the ciabatta and use fresh mozzarella which releases moisture during grilling. Butter the outside lightly for browning and butter the inside slightly for added moisture and flavor.