Chicken Pesto Panini

My neighbor Sofia knocked on my door one Sunday holding a jar of her grandmother's pesto and a loaf of ciabatta still warm from the bakery. She insisted I try making these panini her way, with the chicken sliced thin and the press hot enough to leave those perfect grill marks. The smell of basil and melted cheese filled my kitchen within minutes, and I understood why she'd been so insistent. That afternoon turned into an impromptu lunch on the porch, and I've been making these sandwiches ever since. They're simple, but something about the combination feels like a small celebration every time.

I made these for my book club on a rainy Thursday, and everyone kept asking for the recipe between chapters. One friend admitted she'd never understood the fuss about panini until she tasted how the hot press transformed the bread into something almost crackling. We ended up talking more about sandwich techniques than the novel, and I wasn't even embarrassed. Sometimes the best conversations happen over food that's just good enough to pause everything else.

Ingredients

• Boneless, skinless chicken breasts: I use about 400 grams total, and grilling them fresh makes a difference in texture, though rotisserie chicken works beautifully when you need speed over everything else.
• Olive oil: Just a tablespoon to coat the chicken before grilling, which helps the seasoning stick and keeps the meat from drying out on the hot pan.
• Salt and black pepper: Simple seasoning is all you need here since the pesto brings so much flavor, but don't skip it or the chicken will taste flat.
• Ciabatta rolls: The airy crumb and sturdy crust hold up to the press without getting soggy, and they crisp up beautifully when buttered and grilled.
• Basil pesto: Four tablespoons total, and I've used both store bought and homemade with great results, just make sure it's vibrant green and fragrant.
• Fresh mozzarella: About 200 grams sliced, and the fresh kind melts into creamy pools that stretch when you pull the sandwich apart.
• Tomato: One medium tomato thinly sliced adds a juicy brightness, though it's optional if you're keeping things minimal.
• Baby spinach or arugula: A handful of greens gives a peppery bite and a little color contrast, but you can skip it without losing the heart of the sandwich.
• Unsalted butter: Two tablespoons softened for spreading on the outside of the bread, which creates that golden, crispy exterior when pressed.

Instructions

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Preheat your grill pan:

Get a grill pan or skillet going over medium high heat so it's ready when the chicken is seasoned. You want it hot enough to sear without smoking up the whole kitchen.

Season and grill the chicken:

Brush the chicken breasts with olive oil and sprinkle with salt and pepper, then grill them for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let them rest for 5 minutes before slicing thinly against the grain.

Spread the pesto:

Slather a tablespoon of pesto on the cut side of each bottom ciabatta half, making sure it reaches the edges. This creates a flavorful barrier that keeps the bread from getting soggy.

Build your panini:

Layer the sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap it with the top half of the ciabatta. Press down gently so everything holds together.

Butter the outside:

Spread softened butter lightly on the outer sides of each sandwich, which will turn golden and crispy when it hits the heat. Don't overdo it or the bread will get greasy instead of crunchy.

Press and grill:

Place the sandwiches in a preheated panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press, and cook for 3 to 4 minutes per side until the bread is golden and the cheese is melted. The grill marks should be deep brown and the cheese should be oozing slightly at the edges.

Slice and serve:

Cut each panini in half diagonally and serve immediately while the cheese is still stretchy and the bread is warm. They're best eaten right away, though they'll still be good at room temperature if you need to pack them.

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The first time I made these for my kids, my youngest declared them better than any restaurant sandwich she'd ever had. I wasn't sure if she meant it or just wanted seconds, but when she asked me to make them for her birthday lunch instead of pizza, I knew they'd earned a permanent spot in our rotation. Now they're the sandwich I make when I want something that feels special without requiring much effort.

Choosing Your Bread

Ciabatta is my go to because the crust gets so crispy and the inside stays tender, but I've also used sourdough and focaccia with excellent results. The key is picking bread with enough structure to hold up under pressure and enough surface area to get those beautiful grill marks. Avoid anything too soft or fluffy, or it'll compress into a dense slab instead of staying airy and light.

Pesto Variations

While basil pesto is classic, I've swapped in sun dried tomato pesto when I wanted something a little sweeter and more intense. Arugula pesto gives a peppery kick, and even a good quality store bought variety works beautifully if you're pressed for time. Just taste it first and make sure it's bright and garlicky, not dull or oily, because the pesto is really the flavor anchor of the whole sandwich.

Serving Suggestions

I usually serve these with a simple mixed green salad dressed in lemon vinaigrette, which cuts through the richness of the cheese and butter. A handful of kettle cooked chips on the side adds a satisfying crunch, and sometimes I'll drizzle a little balsamic glaze over the top right before serving for a sweet tangy finish. They pair beautifully with a crisp white wine or even a light Italian beer if you're in the mood.

• Add a few slices of roasted red pepper for extra sweetness and a pop of color.
• Swap provolone or fontina for the mozzarella if you want a sharper, nuttier flavor.
• Use leftover grilled chicken or rotisserie chicken to cut your prep time in half without sacrificing taste.

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Save

These panini have become my answer to what's for lunch when I want something that feels like more than just a sandwich. They're warm, satisfying, and just fancy enough to feel like a treat without requiring any real fuss.

Questions & Answers

→ Can I use boneless chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and are often more flavorful and forgiving. They may require slightly longer cooking time, about 6-7 minutes per side, until cooked through.

→ What's the best way to make homemade basil pesto?

Blend fresh basil leaves with pine nuts, garlic, Parmesan cheese, and olive oil using a food processor or blender. Toast the pine nuts lightly first for deeper flavor. Store in an airtight container for up to one week in the refrigerator.

→ How do I achieve the perfect panini without a press?

Use a heavy skillet or cast-iron pan on top of your sandwich in a regular skillet over medium heat. Press down gently as it cooks. This method works just as well as a dedicated panini press and creates that desirable golden crust.

→ Can I prepare the panini ahead of time?

Assemble the panini up to 2 hours before grilling and wrap in foil to prevent the bread from drying out. Grill just before serving for the best texture and melted cheese. Don't assemble too far ahead as the pesto may make the bread soggy.

→ What are good substitutes for fresh mozzarella?

Provolone, fontina, and burrata are excellent alternatives. For a sharper flavor, try aged cheddar or smoked gouda. Each cheese will give your panini a slightly different character while maintaining that essential melted quality.

→ How should I serve this panini?

Serve warm immediately after grilling while the cheese is at peak creaminess. Pair with crisp Sauvignon Blanc, light Italian beer, or fresh lemonade. A light side salad or tomato soup complements the richness of the panini perfectly.