Italian Pesto Chicken Panini with Melty Mozzarella

Ingredients

• 12 oz boneless, skinless chicken breast
• 1/3 cup Italian pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 clove garlic(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 2 ciabatta rolls or panini rolls
• 6 oz fresh mozzarella
• 1 tbsp butter(optional)
• 1 tsp balsamic glaze (optional)(optional)

Instructions

1. 1

   Prep (12 minutes): Slice chicken breast horizontally into 2 thinner cutlets. Pat dry, then season both sides with salt and pepper. If using garlic, finely mince it and stir into the pesto.

2. 2

   Cook pesto chicken (18 minutes total cook time): Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until cooked through (internal temperature 165°F/74°C). Transfer chicken to a plate and spread pesto over the hot chicken.

3. 3

   Assemble panini: Slice ciabatta rolls lengthwise. Layer pesto chicken and torn mozzarella on the bottom halves, then close with the top halves. Spread a thin layer of butter on the outside of each sandwich (optional but helps crisping).

4. 4

   Press and melt (within the cook time): Wipe skillet if needed, then set over medium heat. Place sandwiches in the skillet and press with a panini press or a heavy skillet for 3–4 minutes per side, until deeply golden and mozzarella is melted. Rest 1 minute, slice, and serve.