Crispy Italian Chicken Panini Recipe

This crispy, melty Italian Chicken Panini is made with sliced chicken breast and fresh mozzarella, and ready in just 20 minutes. Hearing the cheese sizzle as it hits the hot cast iron pan always makes me hungry. I make this every time I need a quick lunch that feels special.

Restaurant-Quality At Home

I used to buy these from a local cafe every week until I realized how simple they are to assemble. My biggest mistake was using thick chicken breasts that slid right out of the sandwich.

Slicing the chicken thin and spreading pesto on both sides of the bread locks everything together. Now I get that crisp crust without leaving my kitchen.

Italian Chicken Panini Ingredients

• 2 ciabatta rolls
• 6 oz cooked chicken breast, thinly sliced
• 4 oz fresh mozzarella cheese, sliced
• 2 tbsp basil pesto
• 1/4 cup roasted red peppers, drained
• 1 cup fresh spinach
• 1 tbsp olive oil

How To Make Italian Chicken Panini

1. Prep the bread: Slice the ciabatta rolls in half horizontally and spread pesto evenly on the inside of each top and bottom piece.
2. Layer the fillings: Place the fresh spinach on the bottom bun, followed by the sliced chicken, roasted red peppers, and mozzarella cheese.
3. Close the sandwich: Place the top bun over the cheese and brush the outside of both buns with a light coating of olive oil.
4. Grill the panini: Heat a panini press or a heavy skillet over medium heat and cook the sandwiches for 4 to 5 minutes until the bread is golden and the cheese melts.

Recipe Tips

• Press down firmly: If using a skillet, place a heavy pan on top of the sandwich to flatten it and create those classic crisp edges.
• Drain wet ingredients: Pat the roasted red peppers and fresh mozzarella dry with a paper towel to prevent a soggy sandwich.
• Heat control: Keep the heat at a steady medium so the cheese has time to melt before the bread burns.

What To Serve With Italian Chicken Panini

A simple side salad dressed with a sharp balsamic vinaigrette cuts through the richness of the melted mozzarella. For a heartier meal, pair it with a warm bowl of tomato basil soup for dipping.

How To Store

These sandwiches are best eaten fresh, but you can store leftovers wrapped in foil in the fridge for up to two days. Reheat them in a skillet over low heat or in a toaster oven to bring back the crisp texture.

FAQs

Can I make this without a panini press?

Yes, a regular skillet works perfectly. Just place another heavy pan on top of the sandwich to weigh it down while it cooks.

What kind of bread is best?

Ciabatta or focaccia hold up best to pressing and wet ingredients. Sourdough is a good backup option if you want a crusty exterior.

Can I use raw chicken?

You will need to cook the chicken completely before adding it to the sandwich. The pressing time is only long enough to melt the cheese and toast the bread.

Nutrition

• Calories: 520
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 680mg
• Total Carbohydrate: 45g
• Protein: 34g

Italian Chicken Panini

Recipe by Paula

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Crisp, savory Italian Chicken Panini packed with fresh mozzarella, roasted red peppers, and basil pesto, ready in 20 minutes. It makes an excellent choice for a quick lunch or an easy weeknight dinner when you want something hot and filling.

Ingredients

• 2 ciabatta rolls

• 6 oz cooked chicken breast, thinly sliced

• 4 oz fresh mozzarella cheese, sliced

• 2 tbsp basil pesto

• 1/4 cup roasted red peppers, drained

• 1 cup fresh spinach

• 1 tbsp olive oil

Directions

• 1. Prep the bread: Slice the ciabatta rolls in half horizontally and spread pesto evenly on the inside of each top and bottom piece.
• 2. Layer the fillings: Place the fresh spinach on the bottom bun, followed by the sliced chicken, roasted red peppers, and mozzarella cheese.
• 3. Close the sandwich: Place the top bun over the cheese and brush the outside of both buns with a light coating of olive oil.
• 4. Grill the panini: Heat a panini press or a heavy skillet over medium heat and cook the sandwiches for 4 to 5 minutes until the bread is golden and the cheese melts.