Grilled Chicken Pesto Panini (Print View)

Italian-inspired grilled panini featuring seasoned chicken breast, creamy mozzarella, and fresh basil pesto pressed between warm ciabatta.

# 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 Assembly

05 - 4 ciabatta rolls, halved
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 5-6 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
03 - Spread 1 tablespoon pesto on the cut side of each bottom ciabatta half.
04 - Arrange sliced chicken, mozzarella, tomato, and spinach or arugula on top of the pesto. Top with 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 pan, pressing down with a heavy skillet, and grill 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Advice:

01 -
  • The pesto soaks into warm ciabatta and creates pockets of herby richness in every bite.
  • It comes together in under half an hour but tastes like you spent all afternoon in the kitchen.
  • The crispy, buttery exterior gives way to gooey cheese and tender chicken that never gets old.
02 -
  • Let the chicken rest after grilling or it will lose all its juices when you slice it.
  • Butter the bread lightly but evenly, the thinnest layer is all you need for a crisp crust without greasiness.
  • Don't overstuff the panini or it won't press evenly and the fillings will slide out.
03 -
  • Press the panini firmly but not so hard that all the fillings squish out the sides.
  • If you don't have a panini press, use a cast iron skillet as a weight, it works perfectly.
  • Wrap any leftovers tightly and reheat in a dry skillet to bring back the crispness.
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