Save to Pinterest My kitchen smelled like basil and toasted bread the afternoon I learned that good sandwiches deserve actual attention. I'd been making sad desk lunches for weeks when a friend showed up with a panini press she was ditching during a move. That little machine changed everything. Within an hour, we were biting into hot, crispy ciabatta oozing with mozzarella and pesto, and I finally understood why people wait in line at Italian cafes.
I made these for my sister's book club once, slicing them into halves and arranging them on a big wooden board. They disappeared so fast I barely got one for myself. Someone asked if I'd catered it, and I just smiled and said I'd share the recipe. Turns out, melted cheese and a golden crust make you look like a much better cook than you actually are.
Ingredients
- Boneless, skinless chicken breasts: These grill up fast and slice beautifully, but if you have leftover rotisserie chicken, shred it and skip the cooking step entirely.
- Olive oil: Keeps the chicken moist on the grill and adds a subtle fruity note that plays nicely with pesto.
- Salt and black pepper: Simple seasoning is all you need here, the pesto does most of the flavor work.
- Ciabatta rolls: Their airy crumb and sturdy crust hold up to pressing without turning into mush, and they crisp beautifully.
- Basil pesto: The heart of this panini, whether you whirl up homemade or grab a good jarred version, just make sure it's vibrant and garlicky.
- Fresh mozzarella: It melts into creamy, stretchy pools that bind everything together, use the kind packed in water for the best texture.
- Tomato: Thin slices add a juicy pop of acidity that cuts through the richness, but they're optional if you want to keep it simple.
- Baby spinach or arugula: A handful of greens adds a peppery freshness and makes you feel slightly virtuous about eating melted cheese.
- Unsalted butter: Softened and spread on the outside, it turns the bread golden and crispy, like the best grilled cheese you ever had.
Instructions
- Preheat your grill pan:
- Get it nice and hot over medium high heat so the chicken gets those beautiful char lines. A properly heated pan means less sticking and more flavor.
- Season and grill the chicken:
- Brush the breasts with olive oil, sprinkle with salt and pepper, then grill for five to six minutes per side until the juices run clear. Let them rest for five minutes before slicing, this keeps them juicy instead of dry.
- Spread the pesto:
- Slather one tablespoon on the bottom half of each ciabatta roll, getting it right to the edges. This creates a flavorful barrier that keeps the bread from getting soggy.
- Layer your fillings:
- Arrange the sliced chicken, mozzarella, tomato, and greens on top of the pesto, then cap with the top half of the roll. Don't overstuff or it'll slide apart when you press it.
- Butter the outsides:
- Spread softened butter on the outer surfaces of each sandwich, this is what makes them golden and crispy. Don't skip this step, it's the difference between good and great.
- Press and grill:
- Place the sandwiches in a panini press or on a grill pan, pressing down with a heavy skillet if you don't have a press. Cook for three to four minutes per side until the bread is golden and the cheese melts into gooey perfection.
- Slice and serve:
- Cut each panini in half on the diagonal and serve immediately while the cheese is still stretchy. The first bite should be almost too hot, that's when it's best.
Save to Pinterest One rainy Saturday, I made these for lunch and ate mine standing at the counter, watching the cheese stretch between bites. My dog sat at my feet, hopeful and patient, and I realized I'd been so focused on complicated dinners that I'd forgotten how satisfying a really good sandwich could be. Sometimes the simplest things are exactly what you need.
Making It Your Own
I've swapped provolone for mozzarella when that's what I had, and it gave the panini a sharper, saltier edge that I loved. Fontina works beautifully too, melting even creamier than mozzarella. Once I added sun dried tomatoes instead of fresh and the sweetness played off the pesto in a way that felt fancier without any extra effort. If you're feeding someone who doesn't eat meat, grilled zucchini or eggplant slices work surprisingly well in place of chicken.
Shortcuts That Actually Work
There's no shame in using rotisserie chicken, I do it all the time when I'm short on energy or time. Just shred it roughly and pile it on, it still tastes homemade. Store bought pesto is totally fine, especially if you stir in a squeeze of lemon juice and a drizzle of good olive oil to freshen it up. I've even used a waffle iron when my panini press was buried in the closet, and it worked perfectly, just with a fun pattern on the bread.
Serving Suggestions
These panini are filling enough to stand alone, but I like serving them with a handful of kettle chips or a light arugula salad dressed in lemon vinaigrette. A drizzle of balsamic glaze over the top before serving adds a sweet tangy finish that makes the whole thing feel restaurant quality. If you're serving a crowd, slice them into smaller pieces and arrange them on a platter, they disappear fast.
- Pair with a crisp Sauvignon Blanc or a cold Italian lager for a casual lunch that feels special.
- Serve alongside tomato soup for dipping if the weather's cold and you want comfort food.
- Pack any leftovers in foil and reheat in a hot oven for five minutes, they crisp right back up.
Save to Pinterest Now every time I make these, I think about how a borrowed panini press turned into one of my most used kitchen tools. Sometimes the best recipes are the ones that remind you cooking doesn't have to be complicated to be completely satisfying.
Questions & Answers
- → How do I prevent the chicken from drying out?
Grill the chicken breasts for 5-6 minutes per side over medium-high heat until just cooked through, then let them rest for 5 minutes before slicing. This keeps the meat tender and juicy. Avoid overcooking by using a meat thermometer to check for 165°F (74°C) internal temperature.
- → Can I make this with store-bought rotisserie chicken?
Absolutely! Using pre-cooked rotisserie chicken is a convenient shortcut that reduces your preparation time significantly. Simply shred or slice the chicken and layer it into the panini, then proceed with grilling as directed.
- → What's the best way to grill a panini without a press?
If you don't have a panini press, use a heavy skillet or cast iron pan. Place the assembled sandwich in a heated grill pan over medium heat, then weight it down with another skillet or cast iron pan on top. This creates the necessary pressure to toast the bread and melt the cheese evenly.
- → Can I substitute the mozzarella with other cheeses?
Yes! Provolone and fontina are excellent alternatives that pair beautifully with pesto and chicken. You can also try fresh burrata for extra creaminess, though it's best added after grilling to prevent it from leaking out.
- → How should I store and reheat leftover panini?
Store cooled panini in an airtight container in the refrigerator for up to 2 days. To reheat, wrap loosely in foil and warm in a 350°F (175°C) oven for 5-10 minutes until heated through. Avoid microwaving, as it makes the bread soggy.