Tasty Basil Chicken Melt

This tasty grilled chicken panini with herby pesto brings together vibrant homemade sauce, juicy chicken, and gooey mozzarella pressed between crusty Italian bread slices. You'll get restaurant-quality results at home that work perfectly for a satisfying lunch or easy dinner option.

I whipped these sandwiches up when friends dropped by unexpectedly for lunch, and they've become my favorite sandwich since then. The DIY pesto really lifts the whole meal and makes everyone think you've slaved away in the kitchen forever.

Ingredients

• Thin sliced chicken breasts: They cook fast and stay tender throughout the sandwich
• Italian panella bread: Gives you that wonderful crunch outside but stays pillowy inside
• Fresh mozzarella cheese: Delivers that awesome pull-apart texture and subtle taste that works so well with the herbs
• Plum tomatoes: They add moisture and tanginess that cuts through the richer components
• Prepared pesto: Packs an aromatic punch that connects all the flavors
• Cooking spray: Helps create those beautiful brown marks without anything getting stuck

Step-by-Step Instructions

Prepare the chicken:

Get your grill pan really hot over medium-high heat. Give it a light spray of cooking oil. Throw the thin chicken pieces on and let them cook about 2-3 minutes each side. You'll know they're done when you see nice grill lines and there's no pink in the middle. Take them off and let them cool a bit before making your sandwiches.

Make the homemade pesto:

Dump fresh basil, pecorino cheese, pine nuts, garlic, olive oil, salt and pepper into your food processor. Hit pulse a few times until everything starts breaking down, then run it continuously until you get a smooth, spreadable mix. It shouldn't be too runny. You might need to stop and push everything down from the sides once or twice.

Assemble the sandwiches:

Cut your panella bread into sandwich-sized pieces. Smear plenty of your fresh pesto on both the top and bottom inner parts of the bread. This way you'll taste it in every bite. Put your cooled chicken on the bottom piece, overlapping pieces if needed. Add 2 slices of mozzarella on top of the chicken, then 2-3 slices of tomato. Cap it with the top bread piece, pesto-side facing down.

Grill the panini:

Spray the outside of both bread pieces lightly with cooking spray. This helps them brown nicely without sticking. Put your sandwich on your hot grill or panini maker. Close it and push down gently to squish the sandwich a bit. Cook until you see dark golden grill marks and the cheese gets all melty, about 3-4 minutes. If you're using just a grill pan, put a heavy pot on top of the sandwich to press it down while cooking.

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Fresh basil completely changes this sandwich game. I've got basil growing in my kitchen windowsill just for making pesto, and honestly, the difference between homemade and store-bought is night and day. My family won't even touch paninis with pre-made pesto anymore after tasting how bright and zippy the fresh stuff is.

Make-Ahead Tips

You can speed up the whole sandwich process by doing prep work ahead of time. Cook your chicken the day before and stick it in the fridge after it cools. Whip up extra pesto to keep around for these sandwiches and other meals during the week. When you're hungry, just throw everything together and grill for hot, fresh paninis in just minutes.

Perfect Pairings

This filling chicken sandwich goes great with lighter sides that balance out its richness. Try a simple arugula salad with just lemon juice and olive oil drizzled on top. Want something more filling? Serve it with a mug of tomato soup for that classic combo everybody craves. In summer, a cold pasta salad makes a terrific side dish option.

Ingredient Substitutions

What's awesome about this panini is how flexible it is. Can't find panella bread? Any crusty Italian bread, ciabatta, or even sourdough works just fine. Try turkey slices instead of chicken for a different taste. Going vegetarian? Swap in grilled portobello mushrooms or eggplant for the chicken. If you can't do dairy, use plant-based mozzarella alternatives and nutritional yeast instead of pecorino in your pesto.

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With this easy approach, you'll make an impressive meal that brings smiles to your table any day of the week.

Frequently Asked Questions

→ Can I use store-bought pesto instead of making it from scratch?

Absolutely, ready-made pesto works great when you're short on time. Just grab a good-quality one for the best taste. The recipe mentions prepared pesto as an option anyway, making this perfect for busy evenings.

→ What can I substitute for panella bread?

Any round Italian bread works fine, but you can swap in ciabatta, focaccia, or even sourdough. The important thing is picking bread that's firm enough to handle the fillings and won't get mushy during cooking.

→ Do I need a panini press to make this sandwich?

A panini maker gives you the best results, but you can totally use a regular frying pan and push the sandwich down with another heavy pot. What matters is getting that golden, crunchy bread with melty cheese tucked inside.

→ Can I prepare elements of this panini ahead of time?

For sure! You can cook the chicken and whip up the basil sauce two days early. Keep them in separate containers in your fridge. When you're hungry, just put everything together and grill your sandwich for a super quick meal.

→ What sides pair well with this chicken panini?

This sandwich goes great with light sides like a green salad with balsamic dressing, a cup of tomato soup, roasted veggies, or Italian pasta salad. If you want something more filling, try sweet potato fries or a handful of chips.

→ Are there ways to make this panini lighter or healthier?

To cut calories, try part-skim cheese, use less of it, or switch to whole grain bread instead of the Italian kind. You can also toss in extra veggies like spinach or sweet red peppers to boost the nutrition.