Ingredients
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2 boneless, skinless chicken breasts (or pre-cooked grilled chicken)
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Salt, pepper, and Italian seasoning, to taste
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1 tablespoon olive oil (for cooking)
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¼ cup basil pesto (store-bought or homemade)
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4 slices fresh mozzarella cheese
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4 slices crusty bread (sourdough or ciabatta recommended)
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Butter or olive oil (for toasting bread)
Instructions
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Season the chicken with salt, pepper, and Italian seasoning.
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Heat a grill pan or skillet over medium heat. Add olive oil and cook the chicken for 6–7 minutes per side until fully cooked. Internal temperature should reach 165°F (74°C).
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Remove chicken and let it rest for a few minutes, then slice thinly.
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Spread pesto on one side of each bread slice.
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On two slices, layer the chicken and mozzarella. Top with the other bread slices, pesto-side down.
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Brush the outside of each sandwich with butter or olive oil.
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Grill in a skillet or panini press for 3–4 minutes per side until golden and the cheese melts.
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Slice diagonally and serve warm with salad, soup, or chips.
Notes
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You can substitute mozzarella with provolone or cheddar.
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Add vegetables like spinach, arugula, or roasted peppers for extra freshness.
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Leftover grilled chicken works well to save time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes