Italian Chicken Panini Recipe

Ben Carraoli

Italian Chicken Panini Recipe

I love cooking, and when I made this Italian Chicken Panini, it instantly became one of my go-to lunch options. The moment I cut into that crispy, golden ciabatta and found melty mozzarella mingling with tender seasoned chicken, I knew I had something special. It tastes like a café sandwich but comes together at home in no time.

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Prep Time 30

Cook Time 16

Ingredients Method Notes

Ingredients

2 ciabatta rolls or 4 slices of sturdy bread — I chose ciabatta because its firm crust holds up well and won’t get soggy.
1 seasoned chicken breast thinly sliced — using a freshly cooked chicken breast gives the best texture and flavour.
4 to 6 slices of prosciutto — the salty delicate prosciutto adds a nice contrast to the other flavours.
6 tablespoons basil pistachio pesto — fresh-grated Parmesan and basil work beautifully here for vivid flavour.
4 tablespoons tomato-balsamic jam — this replaces fresh tomatoes so there’s less moisture which prevents a soggy sandwich.
2 to 3 oz mozzarella cheese sliced — I recommend slicing fresh mozzarella yourself for better melt and texture rather than pre-shredded.
Balsamic glaze optional — just a drizzle adds a tangy finish that lifts the sandwich.
2 cups 360 g Roma tomatoes, cored and chopped — Roma varieties have less water than others, so they make a better jam base.
3 tablespoons brown sugar — adds a gentle sweetness that balances the acid.
1 tablespoon balsamic vinegar — the rich flavour deepens the overall taste.
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme — thyme adds a subtle herby background note.
½ teaspoon salt or to taste — to enhance all the flavors.
¼ teaspoon black pepper — for a gentle kick.
1 chicken breast room temperature for 20-30 minutes before cooking — bringing it to room temp helps it cook more evenly.
¼ teaspoon dried oregano or Italian seasoning — oregano gives that classic Italian herb profile.
¼ teaspoon garlic powder — for savoury depth.
¼ teaspoon onion powder — adds gentle background flavour.
¼ teaspoon salt — well-seasoned chicken is key.
⅛ teaspoon black pepper — subtle heat.
1 tablespoon oil — for cooking the chicken.
1 tablespoon butter — finishing with butter helps the chicken become golden and juicy.

Method

In a small saucepan combine the chopped Roma tomatoes, brown sugar, balsamic vinegar, thyme, salt and black pepper. Cook over medium-low heat until the tomatoes soften, the liquid evaporates and the mixture becomes jam-like in texture. Allow it to cool fully before using.
In a food processor, blend basil leaves, pistachio nuts, grated Parmesan, garlic cloves, lemon juice, red pepper flakes, salt and black pepper until finely chopped. With the machine running, gradually drizzle in olive oil until you reach a smooth but slightly textured sauce. Set aside.
Season the room-temp chicken breast with oregano, garlic powder, onion powder, salt and pepper. Heat oil in a skillet over medium heat, add the chicken and cook about 6-8 minutes per side until internal temperature registers ~165 °F (74 °C). Add butter near the end, baste the chicken, then let it rest for about 15–20 minutes before slicing thinly.
Slice your ciabatta rolls in half (or arrange 4 slices of bread). On one side spread roughly 3 tablespoons of pesto, on the other around 2 tablespoons of tomato jam. Layer sliced chicken on top of the pesto side, add prosciutto, then mozzarella slices. If you like, drizzle balsamic glaze over the jam side. Then bring the two halves together.
Pre-heat a skillet or grill pan over medium heat with a little oil. Place the sandwiches in the pan and then lay a heavy skillet, weight or press on top. Grill until both sides are golden brown and the cheese has melted. Serve immediately while warm and gooey.

Notes

Use bread that’s thick and sturdy (ciabatta or sourdough) so the sandwich keeps its shape and doesn’t get soggy.
Ensure your chicken is sliced thinly after resting — thin slices help the sandwich press evenly and melt the cheese more effectively.
Don’t overfill the sandwich — too many ingredients can make it hard to press and cook through.
Cook or toast the sandwich right before serving so the crust stays crisp and the cheese stays melty.
I like to smear pesto on both halves when skipping the jam; it balances flavour and keeps things straightforward.