Grilled Chicken Pesto Panini

My kitchen was a mess of flour and ambition when I decided paninis were easier than pizza. I had grilled chicken cooling on the counter, a jar of pesto I'd impulse-bought at the farmers market, and ciabatta rolls that were almost too crusty to slice. The panini press my sister gave me had been gathering dust for months. That first press—hearing the bread crackle and watching melted mozzarella ooze out the sides—convinced me I'd been missing out on something ridiculously simple and satisfying.

I made these for my neighbors during a summer block party, and they vanished before the pasta salad even got touched. One friend stood by the press, watching each sandwich cook, asking if I could teach her right then and there. The smell of toasted ciabatta and basil drew people over like a magnet. I realized that sometimes the best dishes are the ones you can make while chatting, without breaking a sweat or losing track of the conversation.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and slice beautifully, giving you tender protein that soaks up seasoning without drying out if you watch the time.
• Olive oil: A light coating keeps the chicken moist on the grill and adds a subtle richness that pairs perfectly with pesto.
• Salt and black pepper: Simple seasoning lets the chicken shine without competing with the bold pesto and creamy cheese.
• Ciabatta rolls: The airy crumb and sturdy crust hold up to pressing and grilling, crisping on the outside while staying soft inside.
• Basil pesto: This is the flavor engine of the sandwich, bringing herbaceous brightness and a hint of garlic that ties everything together.
• Fresh mozzarella: It melts into creamy, stretchy heaven and has a mild flavor that lets the pesto take center stage.
• Tomato: Optional but worthwhile, it adds a juicy burst that cuts through the richness and brings a fresh garden note.
• Baby spinach or arugula: A handful of greens introduces a peppery or earthy contrast and makes the sandwich feel a little more complete.
• Unsalted butter: Softened butter on the outside of the bread creates that golden, crispy crust that makes a panini a panini.

Instructions

Preheat your grill pan:

Get it hot over medium-high heat so the chicken gets good color and cooks evenly. A properly heated surface means less sticking and better flavor.

Season and grill the chicken:

Brush the breasts with olive oil, sprinkle with salt and pepper, and grill them 5 to 6 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing so the moisture stays inside instead of running all over your cutting board.

Spread the pesto:

Slather about a tablespoon on the bottom half of each ciabatta roll, getting it right to the edges. This ensures every bite has that herby, garlicky punch.

Layer your fillings:

Pile on sliced chicken, mozzarella, tomato, and greens if you are using them, then cap with the top half of the roll. Don't be shy with the cheese, it is the glue that holds your happiness together.

Butter the outsides:

Spread softened butter on the outer sides of each sandwich, covering every inch for even browning. This step is what transforms bread into that crackling, golden shell.

Press and grill:

Place sandwiches in a panini press or on a grill pan with a heavy skillet pressing down from above, cooking 3 to 4 minutes per side until the bread is crisp and the cheese is molten. The aroma alone will make you impatient.

Slice and serve:

Cut each panini in half and serve immediately while the cheese is still stretchy and the bread is warm. Waiting even a few minutes diminishes the magic.

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The first time I served these at a casual dinner, my friend who claims she does not cook asked for the recipe three times before dessert. She texted me a photo two days later of her own version, looking almost as good as mine. That is when I knew this recipe was a keeper, not just for me, but for anyone who wants to feel capable and a little bit fancy without the stress.

Swapping Ingredients

I have used provolone when I ran out of mozzarella, and it brought a sharper, saltier edge that worked beautifully. Fontina is another great option if you want something creamy with a subtle nuttiness. If you are short on time, rotisserie chicken or leftover grilled chicken from last night saves you 15 minutes and still delivers all the flavor. I have even swapped arugula for spinach on days when I wanted more peppery bite, and it never disappoints.

Serving Suggestions

These paninis pair perfectly with a simple side salad dressed in lemon vinaigrette or a handful of kettle chips for crunch. I love serving them with a crisp Sauvignon Blanc or a light Italian lager that does not overpower the basil and cheese. On lazy weekends, I cut them into smaller pieces and serve them as appetizers, and they disappear faster than anything else on the table. A drizzle of balsamic glaze right before serving adds a sweet-tart finish that makes people ask what your secret is.

Make Ahead and Storage

You can grill the chicken a day ahead and store it in the fridge, which makes assembly almost instant when you are ready to eat. I do not recommend assembling the sandwiches too far in advance because the bread gets soggy from the pesto and tomato. If you have leftovers, wrap them tightly and reheat in a dry skillet over medium heat to bring back some of that crispness, though nothing beats a fresh press.

• Store grilled chicken separately in an airtight container for up to three days.
• Keep pesto tightly sealed in the fridge and use within a week for the brightest flavor.
• Leftover assembled paninis can be refrigerated and reheated, but expect softer bread.

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This panini has become my go-to when I want something comforting that does not require a recipe in front of me anymore. It feels like a small celebration every time that press comes down and the kitchen fills with the smell of toasted bread and melting cheese.

Recipe Q&A

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken breasts up to 2 days in advance and store them in the refrigerator. Slice just before assembling the panini for best results.

→ What's the best way to make the bread crispy?

Use a panini press or grill pan on medium heat for 3-4 minutes per side. Butter the outside of the sandwich lightly before pressing for a golden, crispy exterior.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken saves time and works perfectly. Simply slice it thinly and use in place of grilled chicken breasts.

→ What cheese alternatives work well?

Provolone, fontina, and fresh burrata are excellent substitutes for mozzarella. Choose based on your flavor preference and desired melt quality.

→ How do I keep the panini warm if serving to guests?

Wrap finished panini in foil to retain heat while you complete the batch. Serve within 10 minutes of pressing for optimal texture and melted cheese.

→ Is this suitable for dairy-free diets?

The traditional version contains mozzarella and butter. For dairy-free, substitute with vegan cheese and dairy-free butter spread instead.