This chicken pesto panini has been one of those quick dinners that felt like a treat from the first time I made it. I discovered this combination on a busy weeknight when I wanted something faster than a complex recipe but more interesting than a plain sandwich. The contrast of the bright herbaceous pesto with juicy tomato, creamy mozzarella and a thin, tender chicken cutlet pressed into crisp sourdough is what keeps me coming back. The textures — crunchy bread, melting cheese, and the snap of fresh basil — create a small moment of indulgence that's surprisingly bright and satisfying.

I love this version because it’s forgiving and adaptable: you can use a store-bought pesto or make a quick blender version, swap bread to suit the season, and even skip the press and use a weighted skillet instead. It’s become a favorite for last-minute lunches, relaxed weeknight dinners and an easy option to bring to a casual potluck. Family members always comment on how fresh it tastes despite the small effort, and it reheats well if you want to prepare elements in advance.

Ingredients

• Olive oil: 1 tablespoon of a good extra-virgin olive oil brings flavor and helps brown the cutlets; use brands like Colavita or California Olive Ranch for a balanced taste.
• Chicken cutlets: Four 4-ounce cutlets pounded to 1/4 inch thickness ensure even cooking and a bread-to-meat ratio that keeps sandwiches tidy. Buy thin cutlets or pound thicker breasts yourself.
• Salt and pepper: Basic seasoning to highlight the chicken; kosher salt and freshly cracked black pepper work best for even seasoning.
• Pesto: 1/2 cup of basil pesto — homemade or store-bought (look for one with olive oil and pine nuts or walnuts). Homemade gives a brighter flavor; store brands like Barilla or Sacla are convenient.
• Sourdough bread: Eight slices of a rustic sourdough loaf provide the best crunchy exterior and tangy crumb; choose medium-thick slices about 3/4 inch wide for ideal pressing.
• Tomato: Two ripe tomatoes cut into 1/4-inch slices. Choose vine-ripe or Campari tomatoes for sweetness and firmness; blot excess moisture to avoid soggy bread.
• Mozzarella: 8 ounces of fresh mozzarella sliced 1/4 inch thick — use ball mozzarella for creaminess and a good melt.
• Fresh basil leaves (optional): 12–16 leaves add an aromatic lift and a burst of color; pick tender leaves and tear if large.

Instructions

Prep the chicken: Heat 1 tablespoon olive oil in a large heavy skillet over medium heat until shimmering. Season both sides of each 4-ounce cutlet with salt and pepper. Add cutlets in a single layer, cook until golden brown on the bottom, about 3–4 minutes. Flip and cook 2–3 minutes longer until the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer to a plate and keep warm or let cool slightly for easier assembly. Spread and layer: Spread 1 tablespoon pesto over one side of each slice of sourdough. On four slices (pesto side up) layer two tomato slices, one cooked chicken cutlet, two mozzarella slices and 3–4 basil leaves if using. Top with the remaining bread slices, pesto side down, pressing gently to seal. Heat the press or pan: Preheat a panini press to medium or warm a large heavy skillet (or nonstick round grill pan) over medium. Brush the cooking surface lightly with olive oil to prevent sticking and encourage browning. If using a skillet and no press, have a second heavy skillet and a few cans ready to weigh down sandwiches. Cook the sandwiches: Add two sandwiches to the press or skillet and cook for about 4–6 minutes until the bread is crisp and cheese is melted. If using a weighted skillet technique, place the second skillet on top of the sandwiches and press down firmly; flip the sandwiches halfway through and re-weight to simulate even pressing. Look for a deep golden crust and bubbling cheese. Finish and serve: Remove sandwiches, let rest for 1 minute, then slice in half on the diagonal. Serve hot with a simple green salad or kettle chips. Repeat with remaining sandwiches and enjoy immediately for best texture.

Storage Tips

If you have leftovers, store them unpressed in an airtight container in the refrigerator for up to 24 hours to preserve bread texture. Reheat in a preheated skillet or oven at 350°F until warmed through and the crust is crisp again; avoid microwaving because it yields a soggy result. Cooked chicken cutlets can be wrapped tightly and refrigerated for 3 days or frozen for up to 2 months. When freezing cutlets, place parchment between pieces to prevent sticking and thaw overnight in the refrigerator before assembling sandwiches.

Ingredient Substitutions

If you don’t have pesto, make a quick version by blitzing 2 cups packed basil, 1/4 cup grated Parmesan, 1/4 cup toasted walnuts or pine nuts, 1/3 cup olive oil and a pinch of salt in a blender. Swap sourdough for ciabatta or a crusty country loaf — thicker crusts hold up better during pressing. For a lighter sandwich, use part-skim mozzarella or swap chicken for thin turkey cutlets. If tomatoes are out of season, roasted red peppers add sweetness without watery juice, and arugula offers a peppery alternative to basil.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut richness, or pair with a cup of tomato soup for a comforting combo. Garnish with a few torn basil leaves and a drizzle of olive oil or balsamic glaze for presentation. For a picnic, wrap sandwiches in parchment and pack a container of extra pesto for dipping. For brunch, slice into smaller pieces and offer alongside marinated olives and pickles to create a sharing platter.

Cultural Background

This sandwich is a modern American adaptation rooted in Italian flavors — the combination of pesto, mozzarella and basil echoes classic Italian pairings while the pressed sandwich technique takes inspiration from cafes and panini culture imported from Italy. The use of sourdough and thin-cut chicken reflects contemporary American desire for rustic bread and lean proteins in handheld meals. Over time, cafe versions have localized ingredients but the core idea — a warm pressed sandwich with bright herb flavors — remains the same.

Seasonal Adaptations

In summer, use heirloom tomatoes and plenty of fresh basil for peak brightness; in colder months, swap tomatoes for roasted red peppers or sun-dried tomatoes and add a smear of fig jam for sweet-savory balance. During holiday gatherings, make smaller slider-sized sandwiches with prosciutto layered alongside chicken for a festive twist. Adjust the herb in pesto to match availability — parsley or arugula-based pestos change the flavor profile but keep the comforting pressed-sandwich format intact.

Meal Prep Tips

Cook and cool all chicken cutlets in advance and store chilled for up to three days. Keep sliced mozzarella and tomatoes in separate airtight containers and assemble sandwiches the day you plan to press them; this prevents sogginess and preserves the best texture. For bulk prep, portion pesto into tablespoon servings in a muffin tin and freeze; one thawed portion is enough for one slice of bread. When ready to serve, assemble and press quickly for hot, crispy results.

Whether you make this for a fast weeknight dinner or a casual weekend lunch, these sandwiches deliver big flavor with minimal fuss. Pressed or weighted in a skillet, they invite simple substitutions and easy scaling — perfect for everyday cooking and sharing with friends.