Grilled Chicken Pesto Panini

Name: Grilled Chicken Pesto Panini
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets of equal thickness (about ½ inch / 1.25 cm); 3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp for marinade, 1 tbsp for cooking; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed (from about ½ lemon); 2 cloves (8 g) garlic, finely grated or minced; 1 tsp (1 g) dried oregano; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 4 rolls (400 g) ciabatta rolls, about 100 g each, split horizontally; ½ cup (120 ml) basil pesto, store-bought or homemade, at room temperature; 8 oz (225 g) low-moisture mozzarella, sliced ¼ inch (6 mm) thick, or coarsely shredded; ½ cup (75 g) oil-packed sun-dried tomatoes, drained, patted dry and sliced into strips; 1 cup (20 g) baby arugula, loosely packed (optional); 4 tbsp (56 g) unsalted butter, softened, for the outside of the bread

From the MyKitchenBank Kitchen

Juicy seasoned chicken breast, bright basil pesto, melty mozzarella and chewy sun-dried tomatoes are pressed between crisp ciabatta until golden and gooey. A cafe-style sandwich you can make with a skillet and a heavy pan.

Prep: 20 min
Cook: 18 min
Wait: 32 min
Total: 1 hr 10 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the chicken
1¼ lb (570 g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets of equal thickness (about ½ inch / 1.25 cm)
3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp for marinade, 1 tbsp for cooking
1 tbsp (15 ml) fresh lemon juice, freshly squeezed (from about ½ lemon)
2 cloves (8 g) garlic, finely grated or minced
1 tsp (1 g) dried oregano
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the sandwiches
4 rolls (400 g) ciabatta rolls, about 100 g each, split horizontally
½ cup (120 ml) basil pesto, store-bought or homemade, at room temperature
8 oz (225 g) low-moisture mozzarella, sliced ¼ inch (6 mm) thick, or coarsely shredded
½ cup (75 g) oil-packed sun-dried tomatoes, drained, patted dry and sliced into strips
1 cup (20 g) baby arugula, loosely packed (optional)
4 tbsp (56 g) unsalted butter, softened, for the outside of the bread

Equipment (7)

Large heavy skillet or grill pan, 12-inch (30 cm)
Panini press (optional)
Second heavy skillet or heavy pot to press the sandwiches (if not using a press)
Instant-read meat thermometer
Serrated bread knife
Cutting board
Medium bowl or zip-top bag for marinating

Steps

Before you start

Marinate the chicken for at least 20 minutes (up to 4 hours in the fridge) for best flavor.
Pat the sun-dried tomatoes dry on paper towels so they don't make the bread soggy.
Slice the mozzarella and pat it dry to remove surface moisture.
No panini press? Use a second heavy skillet or heavy pot as a weight, as described in the steps.
Soften the butter (4 tbsp / 56 g) at room temperature about 1 hour ahead so it spreads easily.

1
Marinate the chicken
- Place the chicken cutlets in a bowl or zip-top bag.
- Add 2 tbsp of the olive oil, the lemon juice, garlic, oregano, salt and pepper.
- Turn to coat every surface.
- Refrigerate for 20 to 25 minutes (up to 4 hours).
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Ready when: Chicken is evenly coated and glistening
Tip: Don't marinate longer than 4 hours; the lemon juice will make the meat mushy.
2
Prep the fillings
- Slice the mozzarella ¼ inch (6 mm) thick and blot with paper towels.
- Drain the sun-dried tomatoes, pat dry and slice into strips.
- Split the ciabatta rolls horizontally with a serrated knife.
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Ready when: Cheese and tomatoes are dry to the touch
Tip: If the rolls are very thick, pull out a little of the soft crumb from the top halves so the sandwich presses flatter.
3
Grill the chicken
- Heat a large skillet or grill pan over medium-high heat for 2 minutes.
- Brush with the remaining 1 tbsp olive oil.
- Lift the chicken from the marinade, letting excess drip off, and cook 3 to 4 minutes per side, pressing lightly, until browned with grill marks.
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Ready when: Internal temperature reaches 165°F (74°C) and juices run clear
Tip: Discard the leftover marinade; it touched raw chicken.
4
Rest and slice
- Transfer the chicken to a cutting board and rest 5 minutes.
- Slice each cutlet against the grain into ¼-inch (6 mm) strips.
- Wipe out the skillet and reduce heat for pressing.
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Ready when: Slices look juicy, with no pink in the center
5
Build the sandwiches
- Spread about 1 tbsp pesto on each cut side of every roll (use all ½ cup in total).
- On each bottom half layer half the mozzarella, then the chicken, sun-dried tomatoes and arugula if using, then the remaining mozzarella.
- Close with the top halves.
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Ready when: Cheese sits on both sides of the filling to act as glue
Tip: Putting cheese above and below the chicken keeps the sandwich from sliding apart.
6
Butter the bread
- Spread the softened butter thinly over the outside top and bottom of each sandwich, using about ½ tbsp (7 g) per side, or 1 tbsp per sandwich.
- All 4 tbsp (56 g) will be used across the 8 sides.
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Ready when: Bread surface is evenly covered and all the butter is used
7
Press until golden
- Heat the skillet over medium heat (or preheat the panini press).
- Cook 2 sandwiches at a time.
- Place them in the pan and set a second heavy skillet or heavy pot on top to press down firmly.
- Cook 4 to 5 minutes, flip carefully, and press another 3 to 4 minutes (a press needs about 5 minutes total).
- Repeat with the remaining 2 sandwiches.
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Ready when: Bread is deep golden and crisp, flattened to about 1 inch (2.5 cm), and cheese is melted and oozing at the edges
Tip: If the bread browns before the cheese melts, lower the heat and cover loosely with a lid for 1 minute.
8
Rest and serve
- Move the sandwiches to a board and rest 2 minutes so the cheese sets slightly.
- Cut each in half diagonally with a serrated knife and serve hot.
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Ready when: Cheese stretches but no longer runs when cut

Good to know

Tips

Slicing the breasts into thin cutlets gives even cooking and a sandwich that presses flat.
Use low-moisture mozzarella, not fresh, to avoid soggy bread.
Press firmly but don't squash the bread flat; ciabatta should still be airy inside.
Pesto burns at high heat, so keep the pan at medium once the sandwiches go in.

Make ahead

Marinate the chicken up to 4 hours ahead, or cook and slice it up to 2 days ahead and refrigerate. Assemble (without buttering) up to 4 hours ahead, wrap tightly and chill; butter and press just before serving, adding 1 to 2 minutes per side.

Storage & reheating

Best eaten immediately. Room temperature: no more than 2 hours. Fridge: wrap cooked sandwiches tightly and keep up to 2 days; reheat in a skillet over medium-low heat, covered, 3 to 4 minutes per side until hot and crisp. Freezer: wrap individually and freeze up to 1 month; thaw overnight in the fridge before reheating the same way.

Substitutions

ciabatta rolls → Focaccia or sturdy sourdough slices. Use 8 slices of sourdough about ½ inch (1.25 cm) thick; cook times are similar.
low-moisture mozzarella → Provolone or fontina. Both melt well; provolone adds a sharper flavor.
basil pesto → Sun-dried tomato pesto or arugula pesto. Use the same amount; omit sun-dried tomatoes if using the tomato version.
boneless, skinless chicken breasts → Rotisserie chicken. Use about 3 cups shredded meat and skip the marinating and grilling steps.