Grilled Chicken Pesto Panini (Printable format)

Italian-inspired panini with grilled chicken, basil pesto, fresh mozzarella, and crispy ciabatta bread. Perfect for lunch or light dinner.

# What You’ll 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 Assembly

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 for 5 to 6 minutes per side until cooked through and juices run clear. Let 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 for 3 to 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 feels fancy but comes together faster than ordering takeout, especially if you use rotisserie chicken.
  • The contrast between crispy, buttery bread and gooey mozzarella is the kind of texture magic that makes you pause mid-bite.
  • You can make it your own with whatever greens or cheese you have on hand, no guilt, no waste.
02 -
  • Do not skip the resting step for the chicken, cutting into it too early releases all the juices and you end up with dry slices instead of tender ones.
  • If you do not have a panini press, a heavy cast iron skillet works perfectly to weigh down the sandwiches while they grill in a regular pan.
  • Butter the bread right before grilling, not earlier, or it will soak in and you will lose that crispy, golden finish.
03 -
  • Press down firmly but not too hard when grilling, you want the cheese to melt and the bread to crisp without squeezing out all the fillings.
  • If your pesto tastes a little sharp or bitter, stir in a pinch of sugar or a drizzle of honey to balance it out.
  • Make extra chicken at the start of the week and keep it in the fridge, then you can throw together a panini in under 10 minutes anytime hunger strikes.
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