Grilled Chicken Pesto Panini

The smell of basil always takes me straight back to my kitchen counter, where I first smeared bright green pesto across warm ciabatta without any real plan. I had leftover chicken from the night before and a jar of pesto I'd been hoarding, and suddenly the idea of a panini felt less like a recipe and more like a rescue mission. The cheese melted into every crevice, the bread crisped up golden, and I realized I'd been overthinking lunch for years. Sometimes the best meals happen when you stop following rules and start following your nose.

I made these panini for a friend who showed up unannounced one rainy Saturday, soaked and hungry. I pressed the sandwiches in my old grill pan, and we sat at the table while steam rose off the bread and the rain drummed against the window. She took one bite and said it tasted like something from a cafe in Rome, which made me laugh because I'd never been. But the compliment stuck, and now every time I make this, I think of that gray afternoon and how food can turn a bad day around.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and stay juicy if you let them rest before slicing, which I learned after cutting into them too soon and watching all the moisture escape.
• Olive oil: A light coating keeps the chicken from sticking and adds a subtle richness that pairs beautifully with the pesto.
• Salt and black pepper: Simple seasoning is all you need here, the pesto brings plenty of flavor on its own.
• Ciabatta rolls: The airy crumb soaks up just enough pesto without getting soggy, and the crust crisps up like a dream under pressure.
• Basil pesto: Whether you make it or buy it, this is the soul of the sandwich, go for something bright and garlicky.
• Fresh mozzarella: It melts into creamy, stretchy ribbons that hold everything together, use the good stuff if you can.
• Tomato: Thinly sliced tomato adds a pop of acidity and freshness, though I skip it in winter when tomatoes taste like cardboard.
• Baby spinach or arugula: A handful of greens gives the panini a peppery bite and makes you feel like you are eating something almost virtuous.
• Unsalted butter: Softened butter on the outside of the bread is what gives you that golden, crackling crust.

Instructions

Grill the chicken:

Preheat your grill pan or skillet over medium-high heat until it is really hot. Brush the chicken breasts with olive oil, season them with salt and pepper, and grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let them rest for 5 minutes before slicing thinly.

Build the sandwiches:

Spread 1 tablespoon of pesto on the bottom half of each ciabatta roll, then layer on the sliced chicken, mozzarella, tomato, and greens if you are using them. Top with the other half of the roll and press down gently so everything settles.

Butter and press:

Lightly butter the outside of each sandwich, making sure to cover the whole surface. Heat your panini press or grill pan over medium heat, place the sandwiches in, and press down firmly, grilling for 3 to 4 minutes per side until the bread is golden and the cheese is melted and oozing out the sides.

Serve:

Slice each panini in half and serve warm, ideally while the cheese is still stretchy. If you wait too long, it is still delicious, just less dramatic.

Save

One evening, I made these panini for my brother who had just moved into his first apartment and did not own a single real kitchen tool yet. We used a waffle iron to press them, and it worked surprisingly well, leaving little grid marks on the bread that crisped up beautifully. He texted me two days later asking for the recipe, and I realized that sometimes the simplest dishes are the ones people remember and actually make again.

What to Do with Leftovers

If you have extra grilled chicken, it keeps well in the fridge for up to three days and works just as well in salads or grain bowls. I have also reheated leftover assembled panini in a dry skillet over low heat, which revives the crispness without drying out the chicken. Just avoid the microwave, it turns the bread rubbery and sad.

Swaps and Shortcuts

You can swap the mozzarella for provolone or fontina if you want a sharper, nuttier flavor, and I have used leftover rotisserie chicken more times than I can count when I am too lazy to grill fresh. If you do not have ciabatta, sourdough or focaccia work beautifully, just make sure the bread is sturdy enough to hold up under pressure. A drizzle of balsamic glaze before serving adds a sweet, tangy finish that makes the whole thing taste a little more special.

Serving Suggestions

These panini pair beautifully with a simple green salad dressed in lemon vinaigrette, or a handful of kettle chips if you are feeling casual. I like to serve them with a glass of crisp Sauvignon Blanc or a light Italian beer, though iced tea works just as well on a hot day.

• Serve with a side of marinara for dipping if you want to lean into the Italian vibe.
• Add a few slices of roasted red pepper for extra sweetness and color.
• If you are feeding kids, cut the panini into smaller strips, they are easier to handle and feel like a treat.

Save

This panini has become my go to when I want something comforting but do not want to spend an hour in the kitchen. It is proof that a few good ingredients and a hot press can turn an ordinary afternoon into something worth sitting down for.

Questions & Answers

→ Can I use store-bought pesto or should I make it fresh?

Store-bought pesto works perfectly fine and saves time. However, homemade pesto offers fresher basil flavor. Choose whichever fits your schedule and preference.

→ What's the best way to cook the chicken evenly?

Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures uniform cooking and prevents dry edges while the center cooks through.

→ Can I substitute the mozzarella with other cheese?

Absolutely. Provolone, fontina, or even fresh ricotta work wonderfully. Choose cheeses that melt well for the best panini texture.

→ Is a panini press necessary, or can I use a regular skillet?

A regular skillet works great. Simply place the assembled sandwich in the pan and press down with a heavy skillet or cast iron for 3-4 minutes per side until golden.

→ Can I prepare this ahead of time?

You can grill the chicken and prep ingredients in advance, storing them separately. Assemble and grill the panini fresh just before serving for the best melted cheese and warm bread.

→ What beverages pair well with this panini?

A crisp Sauvignon Blanc, light Italian beer, or even a sparkling water with lemon complements the fresh pesto and grilled chicken flavors beautifully.