Pesto Chicken and Mozzarella Panini

Steps

1. 1

   Pound and season chicken

   • Place the patted-dry chicken breast on a cutting board.
   • Cover with plastic wrap and pound it with a meat mallet to an even thickness of about ½ inch (1.3 cm), working from the thickest part toward the thinner end.
   • Season both sides generously with kosher salt and freshly ground black pepper.

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   Ready when: Chicken is even thickness, about ½ inch (1.3 cm) throughout

   Tip: Even thickness ensures the chicken cooks through in the right time without drying out the thinner edges.

2. 2

   Grill chicken until cooked throughOven 165°F / 75°C

   • Heat 1 tbsp (15 ml) of olive oil in a large skillet over medium-high heat.
   • Once shimmering, carefully place the pounded chicken breast in the pan.
   • Cook for 6–7 minutes without moving it, until the underside is golden brown.
   • Flip and cook the other side for another 6–7 minutes until an instant-read thermometer inserted at the thickest part reads 165°F (74°C).
   • Transfer to a plate and let rest for 5 minutes, then slice into 2–3 strips.

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   Ready when: Internal temperature reaches 165°F (74°C); chicken is opaque throughout and juices run clear

   Tip: Resist moving the chicken too early; letting it sit on the heat builds a golden crust that holds in the juices.

3. 3

   Prepare bread and toppings

   • While the chicken rests, use a serrated bread knife to halve the ciabatta loaf horizontally, creating two sandwich-sized pieces.
   • Gently scrape out some of the crumb from the top piece if it's very thick (about ⅛ inch / 3 mm depth), leaving a sturdy shell.
   • Slice the fresh mozzarella into thin pieces and gently squeeze the excess seeds and juice from the tomato slices.

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   Ready when: Bread is neatly halved; mozzarella and tomato are sliced and ready

   Tip: Removing crumb from the top piece prevents the sandwich from becoming too dense; squeezing excess liquid from tomato prevents a soggy panini.

4. 4

   Assemble sandwiches

   • Spread half of the basil pesto (about 2 tbsp / 30 g) evenly on the cut side of the bottom piece of ciabatta.
   • Layer half of the sliced chicken on top, then half of the fresh mozzarella slices, then half of the tomato slices.
   • Repeat the layering if making thick sandwiches, or place the top piece of bread on the toppings now.
   • If using softened butter, lightly spread ½ tbsp (7 g) on the outer top crust; otherwise lightly brush with the remaining ½ tbsp (7 ml) olive oil.
   • Repeat with the second sandwich.

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   Ready when: Sandwiches are fully assembled with all toppings layered; outer crust is lightly buttered or oiled

   Tip: Don't overload the sandwich or it will be difficult to press and the fillings will squeeze out when grilled.

5. 5

   Preheat griddle or panini press

   • Heat a panini press, griddle, or large skillet over medium-high heat.
   • If using a press, close it and let it preheat for at least 5 minutes until it's very hot.
   • If using a griddle or skillet, you can test readiness by sprinkling a drop of water on the surface—it should sizzle immediately.

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   Ready when: Water droplet sizzles immediately on the surface

   Tip: A properly preheated surface is essential for a crispy crust without burning the exterior before the cheese melts.

6. 6

   Press and grill panini

   • Carefully place both panini on the preheated griddle or press, buttered or oiled side down.
   • If using a panini press, close it and cook for 3–4 minutes without opening.
   • If using a griddle or skillet without a press, weight the sandwiches with a heavy cast-iron skillet or panini press and grill for 2–3 minutes until the bottom is deep golden brown.
   • Flip carefully, brush or butter the now-top crust if needed, cover or weight again, and grill for another 2–3 minutes until the second side is golden and the cheese is melted and soft when gently pressed.

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   Ready when: Both sides are deep golden brown; mozzarella inside is soft and slightly oozing; sandwich is hot when held

   Tip: Don't flip too often or press too hard, or the filling will squeeze out. Gentle, even pressure creates the best crust.

7. 7

   Rest and serve

   • Transfer the panini to a cutting board and let them rest for 1–2 minutes.
   • This allows the cheese to set slightly so it doesn't spill out when you bite into the sandwich.
   • Cut in half diagonally if desired and serve warm.

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   Ready when: Panini have cooled enough to hold together when sliced

   Tip: Cutting diagonally is both practical and visually appealing for serving.