Chicken Pesto Panini Recipe

Wash basil leaves and pat dry. Peel the garlic clove.

In a food processor or high-speed blender combine the basil, toasted pine nuts, grated Parmesan, garlic, lemon juice, salt, and pepper. Pulse to begin breaking down the ingredients.

With the processor running, slowly drizzle in the 1/2 cup extra-virgin olive oil until a smooth but slightly textured pesto forms. Scrape down the sides and taste; adjust seasoning with more salt, pepper, or lemon if desired. Set aside.

Prepare and Pound Chicken

Trim any fat from the chicken breasts. If breasts are thick, slice horizontally to make two thinner cutlets or place between plastic wrap and gently pound to about 1/2-inch thickness for even cooking.

Season Chicken

Drizzle the chicken on both sides with 1 tablespoon olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper (reserve extra olive oil for bread). Rub to coat evenly.

Cook Chicken

Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook 4–5 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the thickest part and the exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Prep Bread and Veg

Slice each ciabatta roll horizontally. Lightly brush the cut sides of the bread with the remaining 1 tablespoon olive oil.

Assemble Sandwich

Spread about 1.5 tablespoons of the house pesto on the bottom half of each ciabatta. Layer sliced grilled chicken evenly over the pesto (about half the sliced chicken per sandwich). Top chicken with approximately 1/2 cup asiago cheese per sandwich, followed by 3–4 tomato slices and 1 cup arugula per sandwich. Spread a thin layer of pesto on the top half of the bread as well, then close.

Grill Panini

Preheat a panini press or the same grill pan/skillet over medium heat. If using a skillet, place the sandwich in the pan and weigh it down with another heavy skillet or a foil-wrapped brick. Cook 3–4 minutes per side in a panini press (or 3–5 minutes per side in skillet with weight), until bread is crisp, cheese is melted, and sandwich is heated through. Rotate if necessary for even browning.

Finish and Serve

Remove the panini, let rest 1 minute, then slice each sandwich in half on a diagonal. Serve immediately.