Pin The smell of garlic and basil hit me the moment I opened the jar of pesto, and suddenly I was back in my cramped apartment kitchen on a Tuesday night, starving and impatient. I had leftover chicken in the fridge, half a loaf of ciabatta going stale, and a block of mozzarella that needed using. What started as fridge cleaning turned into one of those accidental victories where you bite into something and immediately think, why don't I make this every week? That panini, golden and oozing cheese, became my go-to whenever I needed something fast, filling, and just a little bit indulgent.
I made these for my sister and her friends one afternoon when they showed up unannounced, and I watched them devour four paninis in minutes, barely pausing to talk. One of them asked if I'd been to culinary school, which made me laugh because I'd literally just pressed some sandwiches in a pan. But that's the magic of a good panini: it looks and tastes like you tried hard, even when you didn't. The crispy, buttery bread and the way the cheese stretches when you pull it apart does all the heavy lifting for you.
Ingredients
- Boneless, skinless chicken breasts: The star protein here, and grilling them fresh gives you that slightly charred, juicy texture that makes the panini feel hearty and satisfying.
- Olive oil: A light coating keeps the chicken from sticking and adds a subtle richness that plays well with the pesto.
- Salt and black pepper: Simple seasoning is all you need, the pesto brings plenty of flavor on its own.
- Ciabatta rolls: Their airy, chewy texture crisps up beautifully when pressed, and the crust holds everything together without getting soggy.
- Basil pesto: This is where the magic happens, that bright, garlicky, herby punch transforms the whole sandwich.
- Fresh mozzarella: It melts into creamy, stretchy goodness and has a mild flavor that lets the pesto shine.
- Tomato: Adds a juicy pop of freshness and a little acidity to balance the richness.
- Baby spinach or arugula: A handful of greens gives you a bit of color and a peppery bite if you go with arugula.
- Unsalted butter: Brushing the outside of the bread with butter before grilling gives you that golden, crispy, almost buttery-toast finish.
Instructions
- Grill the chicken:
- Preheat your grill pan or skillet over medium-high heat, brush the chicken with olive oil, season with salt and pepper, and grill for 5 to 6 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing thinly, this keeps it juicy and makes it easier to layer.
- Prep the ciabatta:
- Slice your ciabatta rolls in half and spread 1 tablespoon of pesto on each bottom half, making sure to get it all the way to the edges so every bite has flavor.
- Layer the fillings:
- Start with the sliced chicken, then add mozzarella, tomato slices, and your greens if you're using them. Top with the other half of the ciabatta and press down gently to help everything stick together.
- Butter the outside:
- Lightly butter the outer sides of each sandwich, this is what gives you that golden, crispy crust when it hits the heat.
- Grill the panini:
- Heat your panini press or grill pan over medium heat, place the sandwiches in, and press 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 gooey.
- Serve:
- Slice each panini in half and serve warm, ideally while the cheese is still stretchy and the bread is crackling.
Pin I'll never forget the first time I made these for a picnic and wrapped them in foil while they were still warm. By the time we sat down by the lake, the steam had softened the bread just enough, and the flavors had melded together in a way that made them taste even better than when they first came off the grill. My friend took one bite and said it tasted like vacation, which is exactly what a good panini should feel like.
Choosing Your Bread
Ciabatta is my favorite because of its airy crumb and sturdy crust, but I've also made these with sourdough, focaccia, and even thick slices of French bread when that's all I had. The key is to pick something with enough structure to hold up to grilling and enough surface area to get crispy. Avoid soft sandwich bread, it just turns into mush under pressure. If your bread is a day old and slightly stale, even better, it crisps up beautifully and won't get soggy from the pesto.
Make It Your Own
This recipe is incredibly forgiving, and I've played around with it more times than I can count. Try provolone or fontina instead of mozzarella for a sharper, nuttier flavor, or add roasted red peppers for a smoky sweetness. Sun-dried tomatoes work beautifully if you want something more intense than fresh tomato, and a drizzle of balsamic glaze at the end adds a tangy finish that really elevates it. I've even swapped the chicken for turkey or leftover steak, and it's been delicious every time.
Serving and Pairing
These paninis are perfect on their own, but I like to serve them with a handful of kettle chips, a simple green salad, or a cup of tomato soup for dipping. They're also great for packing in lunchboxes or taking on road trips, just wrap them in foil and reheat in a toaster oven if needed. If you're feeling fancy, pair them with a crisp Sauvignon Blanc or a light Italian beer like Peroni, the acidity cuts through the richness and makes the whole meal feel a little more special.
- For a lighter version, skip the butter and use cooking spray on the bread instead.
- Double the pesto and keep extra on hand for pasta, pizza, or spreading on crackers.
- These reheat surprisingly well in a skillet over low heat, just cover with a lid to help the cheese melt again.
Pin This panini has saved me on busy weeknights, impressed guests on lazy Sundays, and turned leftovers into something I actually looked forward to eating. I hope it does the same for you.
Recipe Q&A
- → How do I know when the chicken is fully cooked?
Grill the chicken breasts 5-6 minutes per side until the juices run clear when pierced and the internal temperature reaches 165°F (74°C). Let them rest for 5 minutes before slicing to retain moisture.
- → Can I prepare the panini ahead of time?
You can assemble the panini up to an hour before grilling and wrap them in foil to keep them fresh. However, avoid spreading pesto too early as it may make the bread soggy. Grill just before serving for the best texture.
- → What's the best way to achieve even melting of the mozzarella?
Use a panini press for consistent pressure and heat distribution. If using a skillet, press down gently with a heavy object like another skillet. Keep the heat at medium to prevent the bread from burning before the cheese melts completely.
- → Can I make homemade pesto for this panini?
Absolutely. Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil until smooth. Homemade pesto offers more vibrant flavor than store-bought versions and takes about 10 minutes to prepare.
- → What are good substitutes for mozzarella?
Provolone offers a slightly smokier flavor, while fontina provides a creamier texture. Both melt beautifully and pair well with basil pesto and chicken. Ensure the cheese is sliced thin for even melting during grilling.
- → How should I store leftovers?
Refrigerate leftover panini in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat or in a panini press until warmed through. The quality is best enjoyed fresh, but reheating preserves the melted cheese texture.