Grilled Chicken Pesto Panini

The smell of basil always takes me back to a small deli in Rome where I watched the owner press panini with a contraption that looked older than the building itself. He moved fast, layering ingredients like he was born doing it, never measuring, just knowing. When I got home, I was determined to recreate that warm, melty perfection in my own kitchen. It took a few tries to get the cheese-to-pesto ratio right, but once I did, this sandwich became a regular in our house. Now it's the thing I make when I want something comforting but don't want to spend an hour cooking.

I made this for my sister one rainy Saturday when she showed up unannounced, looking exhausted from a long week. She sat at the counter while I grilled the chicken, and by the time I pressed the sandwiches, the kitchen smelled so good she perked up immediately. We ate them hot off the pan, cheese still bubbling, and she declared it better than any restaurant version she'd ever had. It's been our rainy day ritual ever since. Sometimes the best meals aren't planned, they just happen when someone needs them.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and stay tender if you don't overdo them; I learned to pull them off the heat just before they look done, and they finish perfectly while resting.
• Olive oil: A light coating keeps the chicken from sticking and helps the seasoning cling; don't skip this step or you'll end up scraping meat off the pan.
• Salt and black pepper: Simple seasoning is all you need here; the pesto brings plenty of flavor, so I keep the chicken straightforward.
• Ciabatta rolls: The airy, sturdy texture is perfect for pressing without turning into mush; if you can't find ciabatta, a good sourdough or focaccia works too.
• Basil pesto: This is the heart of the sandwich; I use store-bought when I'm rushed, but homemade pesto with fresh basil makes it unforgettable.
• Fresh mozzarella: It melts beautifully and has a mild, creamy flavor that doesn't overpower the pesto; avoid the pre-shredded kind, it doesn't melt the same way.
• Tomato: Adds a touch of acidity and freshness; I only use it when tomatoes are in season, otherwise I skip it entirely.
• Baby spinach or arugula: A handful of greens gives the sandwich a little bite and makes it feel more complete; arugula adds a peppery kick I really like.
• Unsalted butter: Softened butter spreads easily and crisps the bread to golden perfection; salted butter works too, just go easy on the extra salt.

Instructions

Get the grill ready:

Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles on contact. This ensures the chicken gets a good sear without 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 them rest for 5 minutes before slicing thinly against the grain.

Spread the pesto:

Lay out your ciabatta halves and spread 1 tablespoon of pesto on the bottom half of each roll. Don't be shy, this is where most of the flavor lives.

Build the sandwiches:

Layer the sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap it with the top half of the roll. Press down gently so everything holds together.

Butter the outside:

Spread a thin layer of softened butter on the outside of each sandwich, top and bottom. This is what gives you that golden, crispy crust.

Press and grill:

Heat your panini press or grill pan over medium heat, place the sandwiches inside, and press down firmly. Grill for 3 to 4 minutes per side until the bread is golden and the cheese is melted and oozing.

Slice and serve:

Cut each panini in half on the diagonal and serve immediately while the cheese is still hot. The first bite is always the best.

Save

One summer evening, I made these for a group of friends who'd gathered on our patio, and I couldn't press them fast enough. Everyone kept coming back for seconds, and one friend who claimed she didn't like chicken sandwiches ate two whole panini without realizing it. We stayed outside until the sun went down, talking and laughing, and I remember thinking how food like this has a way of making ordinary nights feel special. It's not fancy, but it brings people together in the best way.

Customizing Your Panini

This sandwich is endlessly adaptable, and I've tried it a dozen different ways depending on what's in the fridge. Swap mozzarella for provolone if you want a sharper flavor, or use fontina for something creamy and mild. I've added sun-dried tomatoes when I'm out of fresh ones, and roasted red peppers work beautifully too. If you want a little heat, a few slices of pepperoncini or a drizzle of hot honey takes it to another level. The base is so solid that you can play around without worrying about it falling apart.

Make-Ahead and Storage Tips

I often grill extra chicken breasts on Sunday and keep them in the fridge for quick lunches throughout the week. Sliced chicken holds up well for about three days, and you can assemble and press a panini in less time than it takes to order takeout. If you want to prep the entire sandwich ahead, build it in the morning, wrap it tightly, and keep it in the fridge until you're ready to grill. Just don't butter the outside until you're about to cook it, or the bread will get soggy. Leftover panini can be reheated in a skillet, but honestly, they're best eaten fresh.

Pairing and Serving Suggestions

This panini is rich and satisfying on its own, but a simple side salad with lemon vinaigrette balances it out nicely. I've served it with a handful of potato chips, and that crunch alongside the soft, melty sandwich is surprisingly perfect. A glass of crisp Sauvignon Blanc or a light Italian beer like Peroni complements the basil and mozzarella without overwhelming them. If you're feeding a crowd, slice the panini into smaller pieces and serve them as an appetizer.

• Drizzle with balsamic glaze just before serving for a sweet, tangy finish.
• Use rotisserie chicken if you're short on time, it tastes just as good.
• Toast the bread lightly before building if you like extra crunch.

Save

This panini has become one of those recipes I don't even think about anymore, I just make it when I need something reliable and delicious. It's proof that a few good ingredients, treated well, can turn into something you'll crave over and over.

Recipe FAQs

→ Can I use store-bought pesto instead of making my own?

Absolutely. Store-bought basil pesto works wonderfully and saves preparation time. Look for quality brands that use fresh basil and pine nuts for the best flavor. You can find it in the condiment aisle of most grocery stores.

→ What can I substitute for mozzarella?

Provolone and fontina are excellent alternatives that melt beautifully and add different flavor profiles. Gouda or even a creamy brie can work if you prefer a richer taste. Choose cheeses that melt well for the best panini texture.

→ How do I know when the chicken is fully cooked?

Grill the chicken until the internal temperature reaches 165°F (74°C) using a meat thermometer. Alternatively, check that the juices run clear when pierced and there's no pink inside. Letting it rest for 5 minutes ensures even cooking throughout.

→ What's the best way to press the panini if I don't have a panini press?

Use a heavy skillet, cast-iron pan, or even a brick wrapped in foil placed on top of the sandwich in your regular grill pan. Apply gentle, steady pressure for 3-4 minutes per side. The goal is to toast the bread and melt the cheese without squashing it flat.

→ Can I prepare this panini ahead of time?

You can grill the chicken and prepare ingredients in advance, storing them separately in the refrigerator. Assemble and press the panini just before serving for the best results, as fresh ciabatta toasts better when made to order. This keeps the bread crispy and the cheese perfectly melted.

→ What beverages pair well with this panini?

A crisp Sauvignon Blanc complements the fresh basil and mozzarella beautifully. Light Italian beers, such as a pilsner or pale ale, also work well. For non-alcoholic options, consider sparkling lemonade or iced herbal tea with lemon.