This chicken pesto panini became a weekday staple the moment I first pressed warm mozzarella and basil into sourdough. I discovered the combination during a busy week when I wanted something faster than a sit-down dinner but more satisfying than takeout. The bright herbal lift from the pesto, the juicy tomato, and the toasted, slightly charred sourdough combine into a sandwich that feels both indulgent and fresh. My kids called it the best sandwich I had ever made and asked for it on repeat on rainy afternoons.

I love how the components each bring a distinct textural role: thin, evenly pounded chicken provides a tender, protein-rich foundation; fresh mozzarella melts into silky ribbons; tomato slices add juiciness and acidity; fragrant basil leaves give aromatic lift; and pesto ties everything together with savory, nutty, garlicky flavor. You can make this even without a panini press by using a heavy skillet and a weighted pan to press the sandwiches while they toast. It is quick to assemble, uses ingredients that are easy to keep on hand, and finishes with a crisp, golden exterior and a warm, melty interior that always earns second helpings.

Ingredients

• Olive oil: 1 tablespoon, a neutral extra virgin version is fine; it helps brown the chicken without imparting strong flavors. I use California Olive Ranch for consistency.
• Chicken cutlets: Four 4-ounce boneless, skinless cutlets pounded to 1/4 inch thickness. Thin cutlets cook quickly and maintain a good bread-to-protein ratio important for a pressed sandwich.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste; season both sides of the chicken for balanced flavor.
• Pesto: 1/2 cup, store-bought or homemade. If buying, seek a basil pesto with olive oil and pine nuts for classic flavor; a jar from a specialty brand elevates the sandwich with minimal effort.
• Sourdough bread: Eight slices, slightly thick-cut for structure. The mild tang of sourdough contrasts beautifully with rich pesto and mozzarella.
• Tomatoes: Two ripe tomatoes, sliced 1/4 inch thick. Choose beefsteak or heirloom for sweetness and juice; blot lightly to avoid soggy bread.
• Fresh mozzarella: 8 ounces, sliced 1/4 inch thick. Fresh mozzarella melts into soft ribbons and provides creamy texture; buffalo-style will add extra richness.
• Fresh basil leaves: 12 to 16 leaves, optional but recommended for aromatic lift and visual appeal.

Instructions

Prepare and cook the chicken: Heat 1 tablespoon olive oil in a large heavy skillet over medium heat until shimmering. Season both sides of the pounded cutlets with salt and pepper. Add cutlets in a single layer and cook until golden brown underneath, about 3 to 4 minutes. Flip and continue cooking until the internal temperature reaches 165 degrees Fahrenheit, about 2 to 3 minutes more. Transfer to a plate and tent loosely with foil to keep warm and rest for a few minutes before assembling. Assemble the sandwiches: Spread about 1 tablespoon pesto on one side of each slice of bread. On four bread slices, layer 2 slices of tomato, one cooked cutlet, 2 slices of mozzarella, and 3 to 4 basil leaves if using. Top with the remaining slices, pesto-side down, pressing gently so fillings nestle evenly. Heat your cooking surface: If using a panini press, preheat according to manufacturer instructions. If using a skillet or grill pan, heat a large heavy pan over medium and brush lightly with olive oil. Have a second heavy skillet and a few cans nearby to use as a weight if you do not have a press. Toast and press: Place two sandwiches on the preheated press or skillet. If using a press, close and cook about 5 minutes until both sides are crispy and cheese is melted. If using skillets, place the second weighted skillet on top of each sandwich and cook for about 3 minutes, then carefully flip each sandwich and cook another 2 to 3 minutes until evenly golden and the cheese is melted. Repeat with remaining sandwiches. Serve: Slice sandwiches in half on the diagonal and serve immediately while hot and melty. A light salad or kettle chips make a classic accompaniment.

Storage Tips

Store leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 24 hours for best quality. If you made extra cooked chicken, store it separately in an airtight container for up to 3 days. For freezing, assemble sandwiches without pressing, wrap each sandwich individually in plastic and foil and freeze for up to 2 months. Reheat from frozen wrapped in foil in a 350 degrees Fahrenheit oven until warmed through, then crisp in a skillet or under a broiler for a minute on each side. Check the interior temperature of reheated chicken to ensure it reaches 165 degrees Fahrenheit before serving.

Ingredient Substitutions

If you do not have fresh mozzarella, provolone or sliced fontina are excellent substitutes that melt well and offer a slightly stronger flavor. Swap sourdough for ciabatta or a rustic Italian loaf if you prefer a different crumb and crust. If you want a lighter option, use grilled chicken breast slices instead of cutlets, or replace the chicken with roasted portobello mushrooms and roasted red peppers for a vegetarian version. Nut allergies can be managed by using a nut-free basil sauce made with sunflower seeds or omitting nuts from homemade pesto.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or accompany with kettle-cooked potato chips for a casual lunch. For a composed meal, pair with a simple arugula salad with shaved Parmesan and lemon. Garnish sandwiches with extra basil leaves and a drizzle of good olive oil. For entertaining, slice sandwiches into smaller portions and serve on a platter alongside marinated olives and pickled vegetables for contrast.

Cultural Background

The pressed sandwich concept is rooted in Italian panini traditions where bread encloses savory fillings and is toasted to meld ingredients. American kitchens adapted the idea with a variety of proteins and cheeses, and this version with pesto and fresh mozzarella borrows the Italian love of basil and soft cheese. Sourdough, widely popular in the United States, adds a mild tang that balances the herbal intensity of pesto and the creaminess of the cheese, creating a fusion of regional ingredients and classic technique.

Seasonal Adaptations

In summer, use the ripest tomatoes and basil for maximum freshness; heirloom tomatoes offer color and nuance. In winter, swap tomato for thinly sliced roasted red pepper and add arugula for peppery notes. For holiday gatherings, add caramelized onions and a smear of fig jam for a sweet-savory variation that pairs well with aged cheeses. Adjust pesto to include seasonal herbs such as arugula or parsley when basil is less vibrant.

Meal Prep Tips

Cook and slice chicken in advance and store in the refrigerator for up to 3 days to speed assembly. Keep pesto in small jars or silicone cups for single sandwich portions. Assemble sandwiches and hold them unpressed in the refrigerator for a few hours; press and toast when ready to serve. Use parchment between stacked sandwiches to prevent sticking, and use a meat thermometer to ensure the reheated chicken reaches safe internal temperature without overcooking.

This pressed sandwich is one of those dependable recipes that proves simple ingredients, thoughtful technique, and good timing can produce a meal that feels special. Make it your own by varying bread, cheese, or sauce, and enjoy the warm, melty comfort every time.