Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and incredibly versatile. The combination of smoky grilled chicken, creamy cheese, and aromatic pesto makes every bite irresistible. The bread crisps up beautifully in the panini press, while the inside stays warm and gooey. It’s easy to customize with different cheeses, spreads, or veggies, and I can make it with leftover grilled chicken for a quick meal any day of the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sandwich:
2 boneless, skinless chicken breasts (or 1 large breast halved)
4 slices of ciabatta, sourdough, or focaccia bread
4 slices of mozzarella or provolone cheese
1 medium tomato, thinly sliced
½ small red onion, thinly sliced (optional)
Handful of fresh spinach or arugula
2 tbsp pesto (store-bought or homemade)
1 tbsp olive oil (for grilling chicken)
1 tbsp butter or olive oil (for panini press or skillet)

For Seasoning the Chicken:
Salt and pepper to taste
½ tsp garlic powder
½ tsp paprika
½ tsp Italian seasoning or dried oregano

Directions

1. Prep the Chicken: I start by pounding the chicken breasts to an even thickness of about ½ inch so they cook evenly. I season both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.

2. Cook the Chicken: I heat 1 tablespoon of olive oil in a skillet over medium heat. I cook the chicken for 5–6 minutes per side, or until it’s golden brown and the internal temperature reaches 165°F (74°C). I remove the chicken from the heat and let it rest for about 5 minutes before slicing it thinly.

3. Assemble the Panini: I spread pesto on one side of each bread slice. On two of the slices, I layer cheese, sliced chicken, tomato, red onion (if using), and fresh spinach or arugula. I top with the remaining slices of bread, pesto side down, to complete the sandwiches.

4. Grill the Panini: I preheat my panini press or a skillet over medium heat. I lightly butter the outside of each sandwich or brush it with olive oil. I grill the sandwiches for 3–5 minutes until the bread is crisp and golden and the cheese is melted. If I’m using a skillet, I press down with another heavy pan to mimic a panini press, flipping halfway through for even browning.

5. Serve: I slice the paninis in half and serve them hot, often with a side of chips, a fresh salad, or a bowl of soup.

Servings and Timing

This recipe makes 2 large sandwiches (about 2 servings).
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I love changing up this panini depending on what I have on hand. For a smoky flavor, I use gouda cheese instead of mozzarella. If I’m craving spice, I add sliced jalapeños or a drizzle of sriracha mayo. Sometimes I swap the pesto for sun-dried tomato spread or roasted red pepper hummus for a fun twist. Grilled zucchini or roasted bell peppers also make great additions for extra veggies and flavor.

Storage/Reheating

If I have leftover sandwiches, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them back on a skillet or in a panini press for a few minutes until warm and crispy again. I avoid microwaving, as it can make the bread soggy. The grilled chicken itself can be stored separately in the fridge for up to 4 days, making it easy to assemble fresh paninis throughout the week.

FAQs

Can I use leftover grilled chicken?

Yes, it’s perfect for this recipe and makes prep even faster.

What kind of bread works best?

Ciabatta and focaccia are my favorites—they hold up well to pressing and stay crispy outside but soft inside.

Can I make this without a panini press?

Absolutely. I use a skillet and press the sandwich down with another heavy pan for the same effect.

What cheese melts best for paninis?

Mozzarella, provolone, Swiss, gouda, or cheddar all melt beautifully and add great flavor.

Can I make this sandwich vegetarian?

Yes, I replace the chicken with grilled vegetables like zucchini, mushrooms, or eggplant.

How do I keep the bread from getting soggy?

I make sure to spread pesto lightly and avoid overloading wet ingredients like tomatoes. Toasting the bread briefly before assembling also helps.

Can I make it ahead?

Yes, I grill the chicken and prep the ingredients in advance, then assemble and grill the sandwich just before serving.

What sides go best with this panini?

I like serving it with sweet potato fries, tomato soup, or a light green salad.

Can I freeze grilled chicken for later use?

Yes, I freeze cooked chicken slices in freezer bags for up to 2 months. I thaw them overnight in the refrigerator before using.

What’s a good sauce for dipping?

I enjoy dipping this panini in marinara, garlic aioli, or even ranch dressing for extra flavor.

Conclusion

I find this grilled chicken panini sandwich to be the perfect blend of crisp, melty, and savory. It’s a quick, restaurant-quality meal I can easily make at home with simple ingredients. Whether I’m cooking for myself or serving guests, this sandwich never disappoints—it’s comforting, flavorful, and endlessly customizable. Each bite of warm bread, gooey cheese, and juicy chicken reminds me why this panini is a timeless favorite.