Grilled Chicken Pesto Panini (Print out)

Juicy grilled chicken meets vibrant basil pesto and creamy mozzarella in this satisfying Italian panini pressed to perfection.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Panini

05 - 4 ciabatta rolls, sliced in half
06 - 4 tablespoons basil pesto
07 - 7 oz fresh mozzarella, sliced
08 - 1 medium tomato, thinly sliced
09 - 1 handful fresh baby spinach or arugula
10 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt and pepper. Grill 5-6 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
03 - Spread 1 tablespoon pesto on the cut side of each bottom ciabatta half.
04 - Layer sliced chicken, mozzarella, tomato, and spinach or arugula on top of pesto. Cover with top ciabatta halves.
05 - Lightly butter the outside of each sandwich.
06 - Heat a panini press or grill pan over medium heat. Place sandwiches in press or pan, pressing down with heavy skillet if needed. Grill 3-4 minutes per side until bread is golden and cheese is melted.
07 - Slice each panini in half and serve warm.

# Expert Advice:

01 -
  • It tastes like something from a cafe but comes together in your own kitchen in under half an hour.
  • The combination of basil pesto and melted mozzarella creates a flavor that's both comforting and exciting.
  • You can make it with leftover chicken or rotisserie meat, so it's perfect for using what you already have.
  • Every bite has that satisfying crunch on the outside and gooey warmth on the inside.
02 -
  • Don't skip letting the chicken rest after grilling, I learned this the hard way when I sliced into it immediately and watched all the juices run out onto the cutting board.
  • If you don't have a panini press, a heavy cast iron skillet works just as well for pressing the sandwich down while it grills.
  • Use softened butter, not melted, because melted butter just soaks into the bread instead of coating the surface for that crispy finish.
03 -
  • Press down firmly but not aggressively when grilling, you want the cheese to melt and the bread to compress slightly without squashing out all the fillings.
  • If your ciabatta is too thick, scoop out some of the soft interior before assembling so the sandwich isn't overwhelmingly bready.
  • Always preheat your panini press or skillet fully, a cold surface will steam the bread instead of crisping it.
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