Grilled Chicken Pesto Panini (Printable)

Italian-style grilled chicken sandwich with basil pesto, fresh mozzarella, and warm ciabatta bread. Quick, satisfying, and delicious.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# How to Make It:

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. Let rest 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 takes less than half an hour but tastes like you spent all afternoon in an Italian cafe.
  • The crispy buttered bread and gooey cheese create a texture contrast that feels indulgent without any fuss.
  • You can use leftover chicken or rotisserie meat and still get spectacular results.
  • It works as a quick weeknight dinner or a weekend lunch that actually impresses people.
02 -
  • If you skip the resting time on the chicken, all the juices will run out when you slice it and your sandwich will be dry instead of succulent.
  • Butter the bread generously or it will not crisp properly, and you will end up with a sad, pale, floppy sandwich instead of a golden masterpiece.
  • Do not overstuff the panini or it becomes impossible to press and the fillings squirt out everywhere, trust me on this one.
03 -
  • Press down firmly if you are using a skillet instead of a panini press, the weight and contact are what create that irresistible crust.
  • Slice the chicken thinly and against the grain so it is tender and easy to bite through without pulling the whole sandwich apart.
  • Warm your ciabatta rolls slightly before assembling if they are too hard to slice, it makes everything easier and prevents tearing.
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