Grilled Chicken Pesto Panini (Print)

Grilled chicken, basil pesto, and melted mozzarella pressed between warm ciabatta for an Italian-inspired sandwich.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
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 oz fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# Method:

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 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 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 tastes like something from a cafe but comes together faster than ordering takeout.
  • The crispy, buttery bread against warm, gooey cheese is the kind of texture contrast that makes you close your eyes when you bite in.
  • You can clean out your fridge by tossing in roasted peppers, sun-dried tomatoes, or whatever vegetables need using up.
  • It works just as well for a quick lunch alone as it does for a casual dinner with friends who show up unannounced.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Butter the bread all the way to the edges so you don't end up with pale, soft spots that feel sad next to the crispy parts.
  • If you don't have a panini press, a cast iron skillet on top of the sandwich works just as well and gives you more control over the heat.
03 -
  • Press down firmly but not aggressively when grilling so the sandwich compresses without squeezing out all the fillings.
  • If your mozzarella isn't melting fast enough, cover the pan with a lid for the last minute to trap the heat.
  • Make extra sliced chicken and keep it in the fridge so you can throw together a panini whenever the craving hits.
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