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A panini press does two things at once that a regular pan can't - it compresses the sandwich as it toasts, forcing the cheese to melt against every layer while pressing distinctive grill marks into the bread. Basil pesto and melted mozzarella against grilled chicken is a straightforward combination, but the pressing is what turns it into something closer to a hot, crispy Italian classic.
Prep Time
10 min
Per serving
540kcal
Calories
36g
Protein
36g
Carbs
Cook Time
15 min
Servings
2 people
Difficulty
easy
28g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breast with salt and black pepper. Heat a little olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked through and reaching an internal temperature of 74°C (165°F). Let rest for a few minutes, then slice thinly.
Preheat a panini press or a large skillet over medium heat.
Spread pesto generously over one side of each bread slice.
On one slice, layer the sliced chicken, roasted red peppers, and a few slices of mozzarella.
Top with the other bread slice, pesto side facing the filling.
Brush the outside of the sandwich lightly with olive oil, then place in the panini press and close, pressing down firmly.
Cook for 4-5 minutes, until the bread is golden and crisp and the cheese has fully melted (if using a skillet instead, press down with a heavy pan or spatula and flip halfway through).
Slice in half and serve hot.
Slice the Chicken Thin: Thinly sliced chicken heats through more evenly under the panini press and makes the sandwich easier to bite through cleanly. Brush the Outside with Oil: A light coating of olive oil on the bread's exterior (not just inside) is what creates that golden, crisp panini crust. Don't Skip the Press: If using a skillet instead of a panini maker, press down firmly with a heavy pan throughout cooking to mimic the compression and even melting a real press provides.
Yes, use a regular skillet or griddle over medium heat and press down firmly on the sandwich with a heavy pan or foil-wrapped brick, flipping halfway through to get both sides golden and crisp.
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