Chicken Pesto Panini (Printable)

Juicy grilled chicken, vibrant basil pesto, and gooey mozzarella pressed between warm ciabatta bread.

# 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 Steps:

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. Allow to 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 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Advice:

01 -
  • It turns everyday ingredients into something that feels like you ordered it from a café.
  • The crispy, buttery outside gives way to warm, gooey cheese and tender chicken in every bite.
  • You can have it on the table faster than delivery would arrive.
  • It's endlessly adaptable to whatever greens, cheeses, or toppings you have around.
02 -
  • Don't skip the resting time for the chicken—it keeps all the juices inside instead of running all over your cutting board.
  • Butter the bread, not the pan, so you get an even, golden crust without any burnt spots.
  • If your mozzarella is too wet, pat it dry with a paper towel or it'll make your sandwich soggy.
  • Medium heat is your friend here—too hot and the bread burns before the cheese melts.
03 -
  • Slice the chicken while it's still slightly warm—it's easier to cut thin, even pieces that layer nicely.
  • If you don't have a panini press, wrap a brick in foil and use it to press down on the sandwiches in a skillet.
  • Make extra grilled chicken and freeze it in portions so you can throw these together on a whim.
  • Lightly toast the inside of the ciabatta before building the sandwich for extra crunch and to prevent sogginess.
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