Why You’ll Love This Recipe
Italian Chicken Panini is a warm, crispy sandwich packed with savory flavors from marinated chicken, melted cheese, and zesty pesto, all pressed between slices of crusty bread. It’s a satisfying meal perfect for lunch or dinner, and it’s easy to customize with your favorite Italian ingredients. The crunchy texture and gooey interior make every bite deliciously comforting.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crusty Italian bread or ciabattagrilled chicken breastsliced provolone or mozzarella cheesefresh basil leavessun-dried tomatoes or roasted red pepperspesto saucemayonnaiseolive oil or butter for grilling
directions
Preheat a panini press or grill pan over medium heat.
Slice the bread and spread a thin layer of mayonnaise on one side of each slice.
Layer the chicken, cheese, sun-dried tomatoes (or roasted red peppers), and fresh basil on one slice of bread.
Spread pesto on the inside of the top slice, then close the sandwich.
Lightly brush the outside of the sandwich with olive oil or butter.
Place in the panini press or grill pan and cook until the bread is golden and crispy and the cheese is melted, about 4-5 minutes.
Remove from heat, slice in half, and serve hot.
Servings and timing
This recipe yields 2 panini.Preparation time: 10 minutesCooking time: 5 minutesTotal time: 15 minutes
Variations
Swap chicken for turkey or ham for a different protein.
Add arugula or spinach for a fresh green twist.
Use garlic aioli instead of mayonnaise for extra flavor.
Try different cheeses like fontina or asiago.
Include a slice of tomato for added juiciness.
storage/reheating
Store leftover panini wrapped in foil in the refrigerator for up to 2 days.Reheat in a toaster oven or skillet for 5-7 minutes to restore crispiness.Microwaving is not recommended as it softens the bread.
FAQs
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works well and saves time.
What bread is best for panini?
Ciabatta, focaccia, or a crusty Italian loaf hold up well during grilling.
Do I need a panini press?
No, you can use a grill pan with a heavy skillet on top to press the sandwich.
Can I make this vegetarian?
Yes, omit the chicken and add grilled vegetables like zucchini or eggplant.
Is pesto necessary?
It adds a classic Italian flavor, but you can skip it or replace it with marinara.
Can I prepare these ahead of time?
Yes, assemble them ahead and grill when ready to serve.
What sides go well with this?
Serve with a side salad, chips, or a cup of soup for a complete meal.
Conclusion
Italian Chicken Panini brings the bold, comforting flavors of Italy into a quick and satisfying sandwich. Whether you’re making lunch for yourself or impressing guests with a café-style meal, this panini is a delicious choice. Easy to make and endlessly customizable, it’s bound to become a staple in your sandwich rotation.
Print
Italian Chicken Panini
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Grilling/Pressing
- Cuisine: Italian-American
- Diet: Low Fat
Description
A warm and flavorful Italian Chicken Panini with tender grilled chicken, fresh vegetables, melted cheese, and a zesty pesto spread, pressed between ciabatta bread for a crispy finish.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz total)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil, divided
- 2 ciabatta rolls, halved horizontally
- 4 slices mozzarella cheese
- ½ cup roasted red peppers, sliced
- ½ cup fresh spinach leaves
- 2 Tbsp pesto sauce
- 1 Tbsp mayonnaise (optional)
Instructions
- Season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat 1 Tbsp olive oil in a skillet over medium heat. Cook chicken 5‑6 minutes per side, until internal temperature reaches 165 °F (74 °C). Remove and let rest 5 minutes, then thinly slice.
- Preheat panini press (or skillet and weight) to medium-high.
- Spread pesto (and mayo if using) on the cut sides of the ciabatta rolls.
- Layer sliced chicken, mozzarella, roasted red peppers, and spinach on bottom halves of rolls. Top with other halves.
- Brush exterior of sandwiches with remaining olive oil.
- Place sandwiches in press; grill 3‑5 minutes until bread is golden and cheese is melted (or transfer to skillet, press, and cook 3‑4 minutes per side).
- Remove, slice in half, and serve warm.
Notes
- Customize with sun-dried tomatoes or provolone instead of mozzarella.
- Use leftover roasted chicken to save time.
- To make gluten-free, swap ciabatta for GF bread.
- Pretend it’s low-fat by using light cheese and skipping mayo.