Grilled Chicken Pesto Panini

My neighbor walked over one afternoon with a jar of homemade pesto and insisted I try it on something other than pasta. I had leftover chicken in the fridge and a loaf of ciabatta that needed using, so I threw together what became my go-to panini. The smell of toasted bread and melting cheese filled the kitchen, and by the time I sliced into that first sandwich, I knew this was going into regular rotation.

I started making these for my kids on school nights when they needed something quick but substantial. They would hover around the stove, waiting for the cheese to get all melty and stringy, then race to see who could grab the first half. Now they request it by name, and I've learned to double the recipe because one panini per person is never quite enough.

Ingredients

• Boneless, skinless chicken breasts (400 g): These cook quickly and slice beautifully once rested, giving you tender layers that distribute evenly in the sandwich.
• Olive oil (1 tablespoon): Brushing the chicken with this before grilling keeps it moist and helps the seasoning stick.
• Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Simple seasoning lets the pesto shine while still giving the chicken its own flavor foundation.
• Ciabatta rolls (4, sliced): The airy crumb and sturdy crust hold up to pressing without getting soggy, and they crisp up perfectly on the outside.
• Basil pesto (4 tablespoons): This is your flavor engine, whether you make it fresh or use a good jarred version, it brings herby richness to every bite.
• Fresh mozzarella (200 g, sliced): It melts into creamy pockets that bind everything together and add that irresistible pull when you take a bite.
• Tomato (1 medium, thinly sliced, optional): A few slices add brightness and a bit of juicy contrast to the richness of the cheese and pesto.
• Baby spinach or arugula (1 handful, optional): Tucking in some greens gives you a peppery bite and makes the whole thing feel a little more virtuous.
• Unsalted butter (2 tablespoons, softened): Spreading this on the outside of the bread is what gives you that golden, crispy exterior that makes a panini a panini.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Preheat your grill pan:

Get your grill pan or skillet nice and hot over medium-high heat so the chicken gets those beautiful char marks and cooks evenly. You want to hear a sizzle when the chicken hits the surface.

Season and grill the chicken:

Brush the chicken breasts with olive oil, season both sides with salt and pepper, then grill for 5 to 6 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let them rest for 5 minutes before slicing thinly against the grain.

Build your sandwiches:

Spread 1 tablespoon of pesto on the bottom half of each ciabatta roll, then layer on the sliced chicken, mozzarella, tomato, and greens if you are using them. Top with the other half of the roll and press down gently.

Butter the outside:

Spread softened butter evenly on the outside of each sandwich, making sure to cover all the surfaces that will touch the heat. This step is non-negotiable if you want that crispy golden crust.

Press and grill:

Heat your panini press or grill pan over medium heat, place the sandwiches in the press or pan, and grill for 3 to 4 minutes per side, pressing down with a heavy skillet if you are not using a press. You are looking for golden bread and fully melted cheese.

Slice and serve:

Cut each panini in half on the diagonal and serve immediately while the cheese is still gooey and the bread is warm and crisp.

Save

One evening I made these for a friend who had just moved into the neighborhood and did not have her kitchen unpacked yet. We sat on her porch with paper towels as napkins, and she said it was the best welcome she could have asked for. That is when I realized this recipe is not just about feeding people, it is about making them feel cared for without any fuss.

Shortcuts That Actually Work

If you are short on time, grab a rotisserie chicken from the store and shred or slice the breast meat. It cuts the prep time in half and honestly tastes just as good, especially when it is coated in pesto and melted cheese. I have also used leftover grilled chicken from dinner the night before, and no one has ever noticed the difference.

Cheese Swaps and Variations

While fresh mozzarella is my favorite for its creamy melt, provolone brings a sharper, saltier note that pairs beautifully with the pesto. Fontina is another great option if you want something buttery and smooth. I have even used a combination of cheeses when I am cleaning out the fridge, and it always works out.

Serving and Pairing Ideas

These paninis are hearty enough to stand on their own, but I like to serve them with a simple arugula salad dressed in lemon and olive oil. A handful of kettle chips on the side never hurts either. For drinks, a crisp Sauvignon Blanc or a light Italian beer like Peroni complements the richness without overwhelming it.

• Drizzle with balsamic glaze right before serving for a sweet and tangy finish.
• Add a few slices of roasted red pepper if you want a hint of smokiness.
• Toast the ciabatta lightly before assembling if you like extra crunch.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Save

This panini has become my answer to busy weeknights, last-minute guests, and those moments when I want something satisfying without spending an hour in the kitchen. I hope it finds a place in your rotation too.

Recipe Questions & Answers

→ Can I use a regular skillet instead of a panini press?

Yes, a regular skillet works perfectly. After assembling the panini, heat the skillet over medium heat and place the sandwich inside. Press down firmly using a heavy skillet, spatula, or cast iron to compress and grill 3-4 minutes per side until golden.

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to an even thickness before grilling to ensure uniform cooking. Grill for 5-6 minutes per side over medium-high heat only—overcooking dries them out. Let the chicken rest for 5 minutes after grilling before slicing.

→ Can I make this with store-bought rotisserie chicken?

Absolutely. Store-bought rotisserie chicken saves time perfectly. Shred or slice the chicken and layer it directly into your panini. This is an excellent way to use leftover cooked chicken from a previous meal.

→ What cheese alternatives work well in this panini?

Provolone and fontina are excellent substitutes for mozzarella, offering richer flavors. You can also try burrata for extra creaminess or a mild gouda for subtle smokiness. Choose cheeses that melt easily for best results.

→ How can I enhance the flavor profile?

Drizzle balsamic glaze on the finished panini for depth. Add sun-dried tomatoes, roasted red peppers, or caramelized onions between layers. Fresh basil leaves or a pinch of Italian seasoning on the chicken also elevate the taste.

→ What beverages pair well with this panini?

A crisp Sauvignon Blanc complements the basil and pesto beautifully. Light Italian beers, sparkling water with lemon, or iced tea are also excellent choices. The acidity cuts through the richness of the cheese and butter.