Save Pin The smell of butter hitting a hot pan always takes me straight back to lazy Sunday afternoons when I'd stand at the stove, flipping grilled cheese for anyone who wandered into the kitchen. One weekend, I had leftover grilled chicken and a half-empty jar of pesto staring at me from the fridge. I spread that bright green sauce on ciabatta, layered in the chicken and mozzarella, and pressed the whole thing until it crackled and oozed. That first bite, with the cheese stretching between the golden bread, turned my simple sandwich habit into something I actually looked forward to all week.
I made these for a group of friends who showed up unannounced one Saturday, hungry and loud. I had just enough ciabatta and mozzarella to stretch into four paninis, and I stood at the stove pressing each one with a cast iron skillet while they hovered around the counter, stealing bites of tomato and debating whether arugula belonged on a sandwich. By the time I sliced the last panini, the first three were already gone, and someone was asking if I had more bread. That's when I knew this wasn't just a quick lunch, it was the kind of recipe that made people linger.
Ingredients
- Boneless, skinless chicken breasts (400 g): I always pound them to an even thickness before grilling so they cook through without drying out, and resting them for five minutes keeps the juices from running all over the cutting board.
- Olive oil (1 tablespoon): Brushing the chicken with oil before it hits the heat gives you those golden grill marks and stops it from sticking to the pan.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Simple seasoning is all you need because the pesto brings so much flavor on its own.
- Ciabatta rolls (4, sliced in half): The airy crumb soaks up the pesto and butter beautifully, and the crust crisps up perfectly under pressure.
- Basil pesto (4 tablespoons): Store-bought works in a pinch, but if you have fresh basil and a blender, homemade pesto takes this sandwich to another level.
- Fresh mozzarella (200 g, sliced): It melts into creamy, stretchy ribbons that cling to the chicken and bread, creating that perfect pull when you take a bite.
- Tomato (1 medium, thinly sliced, optional): Adds a juicy, slightly acidic brightness that cuts through the richness of the cheese.
- Baby spinach or arugula (1 handful, optional): I toss in arugula when I want a peppery bite, or spinach when I'm keeping it mild.
- Unsalted butter (2 tablespoons, softened): Spreading butter on the outside of the bread before grilling creates that golden, crispy shell that makes a panini a panini.
Instructions
- Preheat your grill pan:
- Get your grill pan or skillet screaming hot over medium-high heat so the chicken sears quickly and develops those deep brown lines. A hot pan also keeps the meat from sticking.
- Season and grill the chicken:
- Brush the chicken breasts with olive oil, sprinkle with salt and pepper, then lay them on the pan and let them cook undisturbed for 5 to 6 minutes per side until the juices run clear. Let them rest for 5 minutes before slicing so all that moisture stays inside the meat.
- Spread the pesto:
- Slather 1 tablespoon of pesto on the bottom half of each ciabatta roll, making sure to cover the whole surface so every bite gets that herby, garlicky punch.
- Build the sandwiches:
- Layer the sliced chicken on top of the pesto, then add mozzarella, tomato slices, and a handful of spinach or arugula if you're using them. Top with the other half of the ciabatta and press down gently.
- Butter the outside:
- Spread softened butter on the outer sides of each sandwich, coating the bread evenly so it toasts up golden and crisp.
- Press and grill:
- Place the sandwiches in a panini press or on a grill pan set over medium heat, pressing down with a heavy skillet if you don't have a press. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is fully melted and oozing out the edges.
- Slice and serve:
- Cut each panini in half diagonally and serve warm while the cheese is still gooey and the bread is crackling. The heat makes all the difference.
Save Pin I remember making these on a rainy Tuesday when nothing felt right, and standing at the stove pressing the sandwiches gave me something to focus on. The butter sizzled, the cheese melted, and by the time I sat down with that warm, crispy panini, the day felt a little less gray. It's funny how a simple sandwich can do that.
Choosing Your Bread
Ciabatta is my go-to because the open crumb soaks up the pesto and butter without getting soggy, and the crust holds up under pressure. I've also used sourdough when I wanted something tangier, and focaccia when I had it sitting around, though it can be a little oily. Whatever bread you pick, make sure it's sturdy enough to handle grilling without falling apart, and slice it thick enough to give you a satisfying bite.
Timing the Melt
The key to a perfect panini is watching the cheese, not just the bread. If you pull it off the heat too early, the mozzarella will still be firm and cold in the center, and if you wait too long, the bread burns before the cheese gets gooey. I've learned to peek at the edges, and when I see the cheese starting to ooze out and the bread is deep golden, that's when I know it's ready. Medium heat gives you the best balance, letting the inside melt while the outside crisps up slowly.
Making It Your Own
This sandwich is forgiving and flexible, so don't be afraid to swap things around based on what you have. I've used provolone when I wanted something sharper, and fontina when I craved something creamier. Sun-dried tomatoes add a sweet, tangy punch if you're out of fresh ones, and a drizzle of balsamic glaze right before serving gives it a glossy, restaurant-style finish. Some nights I skip the greens entirely, and other times I pile on extra arugula because I love the peppery bite against the rich pesto and cheese.
- Try adding roasted red peppers for a smoky sweetness that pairs beautifully with the basil.
- If you want a little heat, spread a thin layer of spicy mayo or sprinkle red pepper flakes on the pesto.
- Use rotisserie chicken or leftover grilled chicken to cut your prep time in half without sacrificing flavor.
Save Pin These paninis have become my answer to busy evenings and lazy weekends, the kind of meal that feels like a treat without asking much of you. Serve them warm, with the cheese still pulling and the bread still crackling, and you'll understand why they've earned a permanent spot in my kitchen.
Recipe FAQs
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works wonderfully and saves time. Look for quality brands with fresh ingredients. You can also use homemade pesto if you prefer more control over flavors and prefer to avoid tree nuts if you have allergies.
- → What cheese alternatives work well?
Fresh mozzarella is ideal for melting, but provolone and fontina are excellent substitutes that offer richer, more complex flavors. You can also try burrata for extra creaminess or aged cheddar for a sharper taste.
- → How do I prevent the bread from getting soggy?
Apply pesto directly to the bread rather than letting wet ingredients sit. If using tomatoes, pat them dry before layering. Toast the ciabatta lightly before assembling if you prefer extra crispness, or assemble just before grilling.
- → Can I prepare these sandwiches ahead of time?
Assemble up to 2 hours before grilling and wrap in foil. Don't butter the outside until you're ready to cook. You can also grill ahead and reheat briefly before serving, though freshly pressed paninis have the best texture.
- → What's the best way to cook without a panini press?
Use a heavy skillet or grill pan over medium heat. Place the assembled sandwich in the pan and press down firmly with another heavy skillet or weight for 3-4 minutes per side. This achieves the same golden, pressed result as a dedicated panini maker.
- → Can I use cooked rotisserie chicken instead?
Absolutely. Shred or slice rotisserie chicken and layer it into the panini. This cuts preparation time significantly while maintaining authentic flavor and tenderness, making it perfect for quick weeknight dinners.