Pin The smell of basil always pulls me back into the kitchen, no matter where I am. I started making these paninis on weeknights when I was too tired to think but too hungry to settle for anything boring. The first batch came out a little too dark on one side because I got distracted by a phone call, but even burnt at the edges, the melted mozzarella and pesto made it impossible not to devour. Now I keep pesto in the fridge like some people keep hot sauce, ready to rescue dinner at a moment's notice.
I made these for my sister once after she had a long day at work, and she ate hers standing at the counter, still in her coat. She didn't say much, just kept taking bites and nodding, which is her version of a five-star review. The next time she came over, she asked if we were having those sandwiches again before she even sat down. That's when I knew this wasn't just another recipe, it was the kind of thing people remember and crave.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice beautifully, but if you have leftover rotisserie chicken, use that and skip the cooking step entirely.
- Olive oil: A light coating keeps the chicken from sticking and adds a subtle richness that soaks into the meat as it cooks.
- Salt and black pepper: Simple seasoning is all the chicken needs since the pesto brings plenty of flavor on its own.
- Ciabatta rolls: The airy, chewy texture of ciabatta crisps up perfectly under pressure and holds all the fillings without getting soggy.
- Basil pesto: This is the heart of the sandwich, bringing bright, herby, garlicky flavor that ties everything together.
- Fresh mozzarella: It melts into creamy, stretchy pools that make every bite feel indulgent and comforting.
- Tomato: Thinly sliced tomato adds a juicy burst of freshness that cuts through the richness of the cheese.
- Baby spinach or arugula: A handful of greens gives the panini a little bite and makes it feel more complete.
- Unsalted butter: Softened butter spread on the outside of the bread is what gives you that golden, crispy crust.
Instructions
- Preheat your grill pan:
- Get your grill pan or skillet hot over medium-high heat so the chicken gets those nice char marks without drying out. You want to hear a sizzle the moment the meat touches the pan.
- Season and grill the chicken:
- Brush the chicken breasts with olive oil, sprinkle with salt and pepper, then grill them for 5 to 6 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing so all that moisture stays inside.
- Spread the pesto:
- Open up your ciabatta rolls and spread a generous tablespoon of pesto on the bottom half of each one. Don't be shy, this is where the flavor lives.
- Layer the fillings:
- Pile on the sliced chicken, mozzarella, tomato, and greens if you're using them, then press the top half of the roll down gently. The sandwich should feel full but not falling apart.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, covering the surface evenly so every inch gets golden and crisp.
- Grill the panini:
- Place the sandwiches in a panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press. Grill for 3 to 4 minutes per side until the bread is golden and the cheese is melted and oozing.
- Slice and serve:
- Cut each panini in half while it's still warm and watch the steam rise. Serve immediately while the cheese is still stretchy.
Pin There's something about pressing a sandwich that feels almost ceremonial, like you're sealing in all the good stuff and making it official. The first time I flipped one and saw those perfect grill marks, I felt like I'd leveled up in the kitchen. Now every time I make these, I remember that small moment of pride and how something as simple as a hot sandwich can feel like an achievement.
Choosing Your Bread
Ciabatta is my go-to because it has enough structure to hold up under pressure but stays soft and chewy inside. If you can't find ciabatta, sourdough or focaccia both work beautifully and bring their own character to the sandwich. Avoid anything too soft or it will squish into a flat, dense mess instead of crisping up the way you want.
Making It Your Own
I've swapped mozzarella for provolone when I wanted something sharper, and I've added roasted red peppers when I had a jar open in the fridge. Sun-dried tomatoes, caramelized onions, and even a smear of garlic aioli have all made appearances in my paninis. The base recipe is solid, but it's forgiving enough to let you play around and make it fit whatever you're craving.
Serving and Pairing
These paninis are hearty enough to stand alone, but a handful of kettle chips or a simple green salad on the side makes the meal feel more complete. I've served them with tomato soup in the fall and with a cold pasta salad in the summer, and both felt right. A crisp white wine or a light beer is perfect if you're in the mood, but honestly, a cold glass of lemonade works just as well.
- Drizzle with balsamic glaze just before serving for a sweet, tangy finish.
- Use rotisserie chicken to cut your prep time in half on busy nights.
- Wrap leftovers tightly and reheat in a skillet to bring back the crispiness.
Pin This is the kind of sandwich that makes you feel capable and satisfied, even on days when everything else feels like too much. Keep the ingredients on hand, and you'll always have a meal that feels special without demanding much from you.
Recipe FAQ
- → Can I use store-bought pesto for this panini?
Yes, store-bought basil pesto works wonderfully and saves time. Use about 1 tablespoon per panini for the perfect flavor balance without overwhelming the other ingredients.
- → What's the best way to cook the chicken for this sandwich?
Grilling chicken breasts over medium-high heat for 5-6 minutes per side ensures they stay juicy while developing a light char. Letting them rest for 5 minutes before slicing keeps the meat tender and allows the juices to redistribute.
- → Can I substitute the mozzarella with another cheese?
Absolutely. Provolone, fontina, or even pecorino romano work beautifully. Choose cheeses that melt well and complement the pesto's basil flavor for the best results.
- → Do I need a panini press to make this?
A panini press is ideal for even grilling, but you can achieve excellent results using a regular skillet or grill pan. Simply place the sandwich on the hot surface and press down with a heavy skillet or cast iron for 3-4 minutes per side.
- → How can I make this panini healthier?
Use reduced-fat mozzarella or skip the butter altogether by using cooking spray instead. The optional fresh spinach or arugula adds nutritional value, and you can serve it with a light salad on the side.
- → Can I prepare these sandwiches ahead of time?
Assemble the panini up to 2 hours before pressing and grilling them. Keep assembled sandwiches wrapped in foil at room temperature. This allows you to grill them fresh when ready to serve.