Grilled Chicken Pesto Panini (Print Version)

Italian-inspired panini with grilled chicken, basil pesto, and melted mozzarella on warm ciabatta bread.

# Components:

→ 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
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# Directions:

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. 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 -
  • Everything melts together into this perfect gooey, herby, crispy bite that feels like a hug from Italy.
  • It comes together in under half an hour but tastes like you spent all afternoon in the kitchen.
  • You can use rotisserie chicken and store bought pesto when life gets busy and it still tastes homemade.
  • The panini press transforms simple ingredients into something that looks and tastes like a cafe splurge.
02 -
  • Let the chicken rest after grilling or all those juices will run out onto your cutting board instead of staying in the meat.
  • Butter the bread right to the edges so every part gets crispy, not just the middle where you remember to spread it.
  • Don't crank the heat too high on the press or pan or the bread will burn before the cheese melts, leaving you with a sad, unmelted center.
  • If you don't have a panini press, a heavy cast iron skillet pressed down on the sandwich works perfectly and gives you just as much control.
03 -
  • Press down firmly and consistently when grilling so the sandwich compresses evenly and all the layers meld together instead of sliding around.
  • If your mozzarella is really wet, pat it dry with a paper towel first or it'll make the bread soggy and prevent it from crisping up properly.
  • Slice the chicken against the grain so every bite is tender and easy to chew, not stringy or tough.
  • Make your own pesto if you have time, the freshness is unbeatable and you can control the garlic and salt to suit your taste exactly.
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