Save My neighbor Maria handed me a jar of her homemade pesto one Sunday afternoon, insisting I try it on chicken sandwiches. I was skeptical at first, thinking pesto belonged only on pasta, but the moment I pressed that first panini and smelled the basil mingling with melted mozzarella, I understood why she'd been so persistent. Now it's the sandwich I crave whenever I need something comforting but a little special.
I made these panini for a quick lunch during a rainy weekday, and my kids fought over the last one. The smell of toasted bread and melting cheese filled the kitchen, and suddenly everyone was hovering around the press, asking when theirs would be ready. It became our go-to when we want something better than basic sandwiches but don't have the energy for a full meal.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): Grilling them fresh adds juiciness, but rotisserie chicken works beautifully when you're short on time.
- Olive oil (1 tablespoon): Brushing the chicken before grilling keeps it from sticking and adds a subtle richness.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning lets the pesto shine without competing flavors.
- Ciabatta rolls (4, sliced in half): The airy texture soaks up pesto and presses beautifully without getting soggy.
- Basil pesto (4 tablespoons): This is the heart of the panini, whether you make it yourself or use a good jarred version.
- Fresh mozzarella (200 g, sliced): It melts into creamy pools that bind everything together.
- Medium tomato (thinly sliced, optional): Adds a juicy brightness that cuts through the richness.
- Fresh baby spinach or arugula (1 handful, optional): A peppery or earthy note that makes the sandwich feel more complete.
- Unsalted butter (2 tablespoons, softened): Buttering the outside creates that golden, crispy crust we all crave.
Instructions
- Preheat your grill pan:
- Set a grill pan or skillet over medium-high heat and let it get properly hot. A well-heated surface gives you those beautiful grill marks and keeps the chicken from sticking.
- Season and grill the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle with salt and pepper. Grill for 5 to 6 minutes per side until the juices run clear, then let the chicken rest for 5 minutes before slicing thinly.
- Spread the pesto:
- Take each bottom half of the ciabatta rolls and spread 1 tablespoon of pesto across the cut side. Don't be shy, you want that basil flavor in every bite.
- Layer the fillings:
- Arrange the sliced chicken on top of the pesto, then add mozzarella slices, tomato, and a handful of spinach or arugula if you like. Press the top halves of the rolls onto the stacks.
- Butter the outsides:
- Spread softened butter lightly over the outer surfaces of each sandwich. This is what gives you that crisp, golden finish.
- Press and grill:
- Place the sandwiches in a panini press or onto a grill pan, pressing down with a heavy skillet if needed. Grill for 3 to 4 minutes per side until the bread is golden and the cheese has melted into gooey perfection.
- Slice and serve:
- Cut each panini in half and serve while still warm. The cheese should stretch as you pull the halves apart.
Save One evening I served these panini with a simple side salad and a glass of cold white wine, and my husband looked at me like I'd pulled off something fancy. It wasn't fancy at all, just good bread, melted cheese, and the kind of flavors that make you slow down and enjoy the moment. That's when I realized this sandwich had earned a permanent spot in our rotation.
Make It Your Own
If fresh mozzarella isn't your thing, try provolone for a sharper bite or fontina for a nuttier melt. I've also used sun-dried tomato pesto when I wanted something a little bolder, and it was just as good. The beauty of this panini is that it adapts to whatever you have on hand without losing its soul.
Shortcuts That Actually Work
Rotisserie chicken is your best friend when you're in a rush. Just shred or slice it and pile it on, you'll save 15 minutes and no one will know the difference. I've also used store-bought pesto countless times, and as long as it's a brand you like, the results are still delicious.
Serving and Pairing Ideas
These panini pair beautifully with a crisp green salad, a handful of kettle chips, or a cup of tomato soup. A chilled Sauvignon Blanc or a light Italian beer brings out the herby notes in the pesto. I've even served them at casual gatherings, sliced into smaller pieces as hearty appetizers.
- Drizzle with balsamic glaze just before serving for a tangy finish.
- Add a few slices of roasted red pepper for a smoky sweetness.
- If you like heat, tuck in a few pickled jalapeño slices.
Save This panini has a way of turning an ordinary lunch into something you actually look forward to. I hope it becomes one of those recipes you reach for again and again, the kind that feels effortless but always delivers.
Recipe FAQ
- → Can I use store-bought pesto instead of homemade?
Absolutely. Store-bought basil pesto works wonderfully and saves time. Choose a quality brand for the best flavor. You can also experiment with sun-dried tomato or arugula pesto for variations.
- → What's the best way to cook the chicken for this panini?
Grilling ensures a nice char and juicy interior. Heat your grill pan to medium-high, brush chicken with oil, season with salt and pepper, then grill 5-6 minutes per side until cooked through. Slicing it thinly after cooking ensures even distribution in the sandwich.
- → Can I prepare these panini ahead of time?
You can assemble them up to 2 hours ahead, but press them just before serving. This keeps the bread crispy and the cheese perfectly melted. Store assembled but ungrilled panini wrapped in foil in the refrigerator.
- → What are good cheese alternatives to mozzarella?
Provolone and fontina both melt beautifully and complement pesto well. For a sharper flavor, try smoked gouda or gruyere. Choose cheeses that melt easily for the best results when pressing.
- → Do I need a panini press, or can I use another method?
A panini press is ideal but not essential. A grill pan with a heavy cast-iron skillet pressed on top works just as well. You can also use a regular skillet, pressing gently with a spatula while cooking.
- → How do I prevent the bread from getting too dark while cooking?
Use medium heat rather than high heat, and watch carefully during grilling. If browning too quickly, lower the temperature slightly. Lightly buttering the outside helps achieve even browning. The goal is golden-brown bread in 3-4 minutes per side.