Save The smell of toasted ciabatta and melting cheese used to drift through my apartment every Thursday when I needed something that felt like a hug but took less than half an hour. I'd come home from work too tired to think, and this panini became my reset button. It's messy in the best way, with pesto oozing out the sides and mozzarella stretching as you pull each half apart. Some nights I'd add tomato, other nights I'd skip it entirely and just let the chicken and cheese do their thing. It never disappointed.
I made these for a friend who claimed she didn't like chicken sandwiches, and she ate two halves before admitting she was wrong. We sat on my balcony with the paninis wrapped in parchment paper, catching drips of pesto with our fingers. She asked for the recipe immediately, which is how I knew it was a keeper. Now every time she comes over, she asks if I'm making the panini, and I usually am.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but if you have leftover rotisserie chicken, just shred it and skip the grilling step entirely.
- Olive oil: A light coating keeps the chicken from sticking and helps the seasoning cling, plus it adds a hint of richness without overwhelming the pesto.
- Salt and black pepper: Simple seasoning is all you need here since the pesto brings plenty of its own punch.
- Ciabatta rolls: The airy crumb soaks up just enough pesto without getting soggy, and the crust crisps up perfectly when pressed.
- Basil pesto: This is the heart of the sandwich, so use a good quality jar or make your own if you have fresh basil lying around.
- Fresh mozzarella: It melts into creamy pools that bind everything together, and its mild flavor lets the pesto shine.
- Tomato: Adds a juicy, slightly acidic note that cuts through the richness, though I skip it when tomatoes are out of season.
- Baby spinach or arugula: A handful of greens gives you a peppery crunch and makes you feel like you're eating something almost virtuous.
- Unsalted butter: Brushing the outside of the bread with butter is what gives you that golden, crispy shell that shatters when you bite in.
Instructions
- Grill the chicken:
- Heat your grill pan until it's nearly smoking, then lay the oiled and seasoned chicken breasts down and resist the urge to move them for a full five minutes. Flip once, cook another five to six minutes, and let them rest so the juices redistribute instead of running all over your cutting board.
- Prep the ciabatta:
- Slice each roll in half and spread a generous tablespoon of pesto on the bottom half, making sure it reaches the edges. This creates a flavorful barrier that keeps the bread from getting soggy.
- Layer the fillings:
- Arrange the sliced chicken over the pesto, then add mozzarella slices, a few tomato rounds if you're using them, and a small handful of greens. Don't overstuff or the sandwich won't press properly.
- Butter and press:
- Spread softened butter on the outside of each sandwich, then place them in a preheated panini press or grill pan. If using a pan, press down with a heavy skillet and flip halfway through, grilling three to four minutes per side until the bread is golden and the cheese has melted into every crevice.
- Serve:
- Slice each panini in half on the diagonal and serve immediately while the cheese is still stretchy and the bread is warm. Let it cool for just a minute so you don't burn your mouth.
Save One Sunday afternoon, I made a batch of these for a casual lunch with neighbors, and someone brought a bottle of cold Sauvignon Blanc that paired so perfectly I wrote it down. We ate outside, and the buttery crumbs scattered all over the table while we talked about nothing important. It was one of those meals where the food was simple, but the moment felt full.
Making It Your Own
I've swapped mozzarella for provolone when I wanted something sharper, and fontina when I craved a little nuttiness. If you don't have ciabatta, sourdough or a sturdy whole grain roll works just as well. Once I even used naan bread because it was all I had, and it turned out surprisingly great, just a little chewier.
Shortcuts That Actually Work
On nights when I can't be bothered to cook chicken, I grab a rotisserie bird from the store and shred the breast meat straight onto the bread. It saves fifteen minutes and tastes just as good. You can also buy pre-sliced mozzarella if you're in a rush, though I do think the fresh stuff melts more evenly.
What to Serve Alongside
These paninis are rich enough to stand on their own, but a simple green salad with lemon vinaigrette or a handful of kettle chips makes it feel like a complete meal. If you want to go all in, a drizzle of balsamic glaze on top right before serving adds a sweet tang that's completely optional but absolutely worth it.
- Serve with a light Italian beer or sparkling water with lemon.
- Pair with a crisp side salad dressed in olive oil and vinegar.
- Have extra napkins ready because this sandwich does not stay tidy.
Save This panini has pulled me out of more dinner slumps than I can count, and it never feels like I'm settling for something quick. It's proof that a handful of good ingredients and a hot press can turn into something you'd happily order at a cafe.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, grill the chicken up to 2 days in advance and refrigerate. Slice just before assembling the panini for best results.
- → What's the best way to melt the cheese evenly?
Use a panini press for consistent heat distribution. If using a skillet, place a heavy lid or cast iron on top and press gently to ensure even contact with the heating surface.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shredded rotisserie chicken saves time and works wonderfully. Simply warm it gently before layering into your panini.
- → What cheese substitutes work well?
Provolone, fontina, or fresh burrata are excellent alternatives. Choose cheeses that melt smoothly for the best texture.
- → How do I prevent the bread from getting soggy?
Spread pesto directly on the bread and keep wet ingredients like tomatoes to a minimal amount. Toast the bread lightly before assembling if needed.
- → What's the ideal side dish pairing?
Serve with crispy potato chips, a fresh garden salad, or roasted vegetables. A light Italian wine or chilled beer complements the flavors perfectly.