Save My neighbor Rosa knocked on my door one Thursday afternoon holding a jar of homemade pesto, insisting I had to try her panini recipe that very moment. We stood in my kitchen, the smell of basil and garlic filling the air as she talked me through every layer with her hands. The ciabatta crackled under the press, cheese oozed out the sides, and I understood why she'd been so persistent. That sandwich was ridiculously good, the kind of meal that makes you close your eyes on the first bite. I've been making it ever since, tweaking it here and there, but always thinking of Rosa's enthusiasm every time the bread turns golden.
I made these for my book club last spring when it was my turn to host, and I watched four people simultaneously take their first bites and go silent. Someone finally said, this is dangerous, and we all laughed because we knew exactly what she meant. One friend asked for the recipe before she even finished her half. The paninis disappeared so fast I barely got one for myself, and I learned to always make extra when company's involved.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): The lean protein base that soaks up seasoning beautifully and slices thin enough to layer perfectly without making the sandwich too thick.
- Olive oil (1 tablespoon): Keeps the chicken moist while grilling and adds a subtle fruity richness that plays well with the pesto.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning that lets the chicken shine without competing with the bold pesto and cheese.
- Ciabatta rolls (4, sliced in half): The airy, chewy texture with a crisp crust is ideal for pressing, and it holds up to all the melty, saucy filling without getting soggy.
- Basil pesto (4 tablespoons): The vibrant, garlicky heart of this panini that brings everything together with its herby punch and nutty undertones.
- Fresh mozzarella (200 g, sliced): Melts into creamy, stretchy goodness and has a mild flavor that lets the pesto take center stage.
- Tomato (1 medium, thinly sliced, optional): Adds a juicy, slightly acidic brightness that cuts through the richness of the cheese and pesto.
- Fresh baby spinach or arugula (1 handful, optional): A pop of green that adds a peppery or earthy note and makes you feel a little virtuous about eating melted cheese.
- Unsalted butter (2 tablespoons, softened): Brushed on the outside, it turns the bread golden and crispy with a subtle richness that makes every bite crunch just right.
Instructions
- Get the grill ready:
- Preheat your grill pan or skillet over medium high heat until a drop of water sizzles on contact. This ensures the chicken gets those beautiful char marks and cooks evenly without sticking.
- Season and grill the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle with salt and pepper. Grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.
- Build the base:
- Spread 1 tablespoon of pesto on the cut side of each bottom ciabatta half, making sure to reach the edges. This creates a flavorful barrier that keeps the bread from getting soggy.
- Layer the fillings:
- Arrange the sliced chicken evenly over the pesto, then top with mozzarella slices, tomato, and a handful of spinach or arugula if you're using them. Place the top ciabatta halves over everything and press down gently.
- Butter the outsides:
- Spread softened butter lightly on the outside of each sandwich, covering the top and bottom. This is what gives you that golden, crispy crust that makes a panini a panini.
- Press and grill:
- Heat your panini press or grill pan over medium heat and place the sandwiches inside, pressing down firmly if using a pan with a heavy skillet. Grill for 3 to 4 minutes per side until the bread is deeply golden and the cheese is fully melted and oozing.
- Slice and serve:
- Let the paninis rest for just a minute, then slice each one in half diagonally. Serve them warm while the cheese is still gooey and the bread is at its crispiest.
Save My husband and I ate these on our back porch one summer evening, the kind of night where the air smells like cut grass and everything feels easy. We didn't talk much, just sat there with our sandwiches and cold drinks, listening to the neighbors laugh somewhere down the street. It's funny how a simple meal can anchor a memory like that, turning an ordinary Thursday into something you remember months later. That's what this panini does, it makes the moment better just by being there.
What to Serve Alongside
I usually put out a bowl of kettle cooked potato chips or a simple arugula salad with lemon vinaigrette because the panini is rich and needs something crisp and bright to balance it. A cup of tomato soup for dipping is also a crowd pleaser, especially when the weather turns cool. Sometimes I'll slice up some pickles or marinated olives and set them on the side, and people always nibble on them between bites. Keep it simple so the panini stays the star but give people something crunchy or tangy to break up the richness.
How to Store and Reheat
These are best eaten fresh off the press, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to two days. To reheat, skip the microwave because it'll make the bread soggy and sad, and instead pop the panini back in a hot skillet or panini press for a few minutes per side. It won't be quite as perfect as the first time, but it'll still be warm, melty, and way better than most leftovers. You can also grill the chicken ahead of time and store it separately, then assemble and press the sandwiches fresh when you're ready to eat.
Little Tweaks That Make a Difference
I've swapped in provolone or fontina when I can't find good fresh mozzarella, and both melt beautifully with a slightly sharper flavor. A drizzle of balsamic glaze right before serving adds a sweet tangy finish that makes the whole thing feel a little fancy. If you're in a rush, rotisserie chicken works perfectly and cuts your prep time in half without sacrificing flavor.
- Add sun dried tomatoes for a burst of concentrated sweetness and chew.
- Spread a thin layer of garlic aioli under the pesto for extra richness and a hint of garlic punch.
- Try sourdough or focaccia if ciabatta isn't available, both press up beautifully and have great texture.
Save This panini has become my go to when I want something that feels special but doesn't require much fuss or planning. I hope it lands on your table on a night when you need something warm, melty, and just a little bit indulgent.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Grill chicken breasts for 5-6 minutes per side over medium-high heat until just cooked through, then let them rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto adds exceptional flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to your preferred consistency, then spread generously on the ciabatta.
- → What's the best way to press the panini?
Use a panini press if available for even heat distribution. Alternatively, place the sandwich in a grill pan and press firmly with a heavy skillet for 3-4 minutes per side until golden and cheese melts.
- → Which cheese alternatives work well?
Fresh mozzarella is classic, but provolone and fontina are excellent substitutes that offer richer, slightly sharper flavors while maintaining that desirable melted texture.
- → How can I save time preparing this panini?
Use rotisserie or leftover cooked chicken instead of grilling fresh breasts. This cuts preparation time significantly while maintaining delicious results.
- → What should I serve alongside this panini?
Pair with a crisp Sauvignon Blanc or light Italian beer. A simple green salad, roasted vegetables, or soup complement the rich, savory panini nicely.