Chicken Pesto Panini

The smell of basil and toasted bread always brings me straight back to a tiny café in Florence where I watched the sandwich maker spread pesto with such confidence, like he'd done it ten thousand times. I came home determined to recreate that exact bite: the crunch, the melt, the herby punch that made everything else taste boring. After a few tries, I realized the secret wasn't fancy technique—it was just good ingredients pressed together until they couldn't help but become friends. Now this panini shows up in my kitchen whenever I need something that feels special but doesn't ask much of me. It's become my go-to for lazy Sundays and surprise lunch guests alike.

I made these for my sister after she had her second kid, and she texted me later that night saying it was the first meal she'd actually tasted in weeks. Something about the way the mozzarella gets all stringy and the bread crisps up just right—it woke her up a little. I've made it for book club, for boyfriends, for myself on a Tuesday when I needed proof that I could still cook something worth sitting down for. Every time, it feels like a small win.

Ingredients

• Boneless, skinless chicken breasts (about 400 g): These cook fast and slice beautifully, but don't stress if they're uneven—just pound them gently so they grill evenly.
• Olive oil (1 tablespoon): A quick brush keeps the chicken from sticking and adds a subtle richness that matters more than you'd think.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning is all you need here since the pesto brings plenty of flavor on its own.
• Ciabatta rolls (4, sliced in half): The airy, crusty texture is perfect for pressing, and it soaks up just enough pesto without getting soggy.
• Basil pesto (4 tablespoons): Store-bought works great, but if you have fresh basil lying around, homemade pesto will make you feel like a genius.
• Fresh mozzarella (200 g, sliced): The creamy, melty kind that pulls apart in strings—this is not the time for pre-shredded.
• Medium tomato (thinly sliced, optional): Adds a juicy brightness, though I skip it if my tomatoes aren't perfectly ripe.
• Baby spinach or arugula (1 handful, optional): A little green never hurt, and arugula brings a peppery bite that plays nicely with the pesto.
• Unsalted butter (2 tablespoons, softened): Buttering the outside is what gives you that golden, crispy crust—don't skip this step.

Instructions

Get the chicken going:

Preheat your grill pan or skillet over medium-high heat until it's properly hot. Brush the chicken breasts with olive oil, season both sides with salt and pepper, then grill them for 5 to 6 minutes per side until they're cooked through and the juices run clear.

Let it rest, then slice:

Take the chicken off the heat and let it rest for 5 minutes so the juices settle back in. Slice it thinly on a slight diagonal—it makes for prettier layering and easier eating.

Build your sandwiches:

Spread 1 tablespoon of pesto on the cut side of each bottom ciabatta half. Layer on the sliced chicken, mozzarella, tomato, and greens if you're using them, then cap with the top half of the roll.

Butter the outsides:

Spread softened butter on the outer sides of each sandwich—this is what turns them golden and crispy. Don't be shy, but don't drown them either.

Press and grill:

Heat your panini press or grill pan over medium heat. Place the sandwiches in the press, or if you're using a pan, press them down with a heavy skillet, and grill for 3 to 4 minutes per side until the bread is golden and the cheese is fully melted.

Slice and serve:

Cut each panini in half on the diagonal and serve them warm while the cheese is still gooey. They're best eaten immediately, though they're still pretty great at room temperature.

Save

There was one afternoon when I made these for a friend who'd just gone through a breakup, and we sat on my back steps eating them in silence. She looked at me halfway through and said, this is exactly what I needed. Not the sandwich specifically—just something warm and uncomplicated. That's when I realized food doesn't always need to be fancy or impressive to matter. Sometimes it just needs to show up at the right time, tasting like comfort and care.

Shortcuts That Actually Work

If you're short on time or energy, grab a rotisserie chicken from the store and shred the breast meat—it's already seasoned and juicy, and no one will ever know. I've also used leftover grilled chicken from dinner the night before, which makes this feel less like cooking and more like assembly. The pesto can absolutely be store-bought (I like the kind in the refrigerated section), and honestly, a good jarred pesto often tastes better than a mediocre homemade one. Don't let perfect be the enemy of delicious.

Swaps and Variations

Mozzarella is classic, but provolone brings a sharper, saltier flavor that I actually prefer sometimes, and fontina melts like a dream if you can find it. If basil pesto isn't your thing, sun-dried tomato pesto or even a good tapenade works beautifully here. You can also swap the chicken for turkey, or go vegetarian with thick slices of roasted eggplant or portobello mushrooms. The formula is flexible—crispy bread, melty cheese, something savory in the middle—so feel free to riff on it however you like.

Serving and Pairing Ideas

These panini are rich enough to be the main event, but I like serving them with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A handful of kettle chips or sweet potato fries on the side never hurts either. If you're feeling fancy, drizzle a little balsamic glaze over the top right before serving—it adds a sweet-tangy finish that makes the whole thing taste more expensive than it is.

• A crisp Sauvignon Blanc or a light Italian lager is the perfect drink pairing.
• If you're packing these for lunch, wrap them tightly in foil and reheat in a skillet for a few minutes to re-crisp the bread.
• Leftover panini can be cut into smaller pieces and served as appetizers at a casual gathering.

Save

This panini has earned its place in my regular rotation because it's reliable, adaptable, and always tastes like I tried harder than I actually did. Make it once, and I promise it'll become one of those recipes you don't need to look up anymore.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to an even thickness before grilling, and avoid overcooking. Grill for 5–6 minutes per side until the juices run clear. Letting the cooked chicken rest for 5 minutes allows the juices to redistribute, keeping the meat tender and moist.

→ Can I prepare the panini ahead of time?

You can assemble the panini up to 2 hours before grilling and wrap them in parchment paper. However, grilling them fresh just before serving ensures the bread is warm and crispy and the cheese is perfectly melted.

→ What's the best way to get a golden crust?

Butter the outside of the sandwich lightly and use a panini press or heavy skillet to apply even pressure. Grill over medium heat for 3–4 minutes per side. If using a regular skillet, place another heavy skillet on top to press down the sandwich as it cooks.

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works excellently and saves time. Use about 1 tablespoon per sandwich. If you prefer homemade, blend fresh basil, garlic, pine nuts, parmesan, and olive oil for a vibrant, fresh flavor.

→ What cheese alternatives work well?

Provolone and fontina are excellent substitutes for mozzarella, offering different flavor profiles. Provolone adds a slightly tangy taste, while fontina provides a richer, nuttier flavor. Both melt beautifully when grilled.

→ How can I make this panini faster?

Use rotisserie chicken or leftover cooked chicken instead of grilling fresh breasts. Simply slice and layer with the pesto, mozzarella, and vegetables. This reduces the total preparation time significantly while maintaining delicious results.