Chicken Pesto Loaded Panini

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g total)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 large ciabatta loaf, halved lengthwise then cut into 2 portions (or 2 ciabatta rolls)
• 4 tablespoons basil pesto (store-bought or homemade)
• 4 oz (115 g) fresh mozzarella, sliced 1/4-inch thick
• 1/2 cup (80 g) jarred roasted red peppers, drained and patted dry
• 1 cup (25 g) baby spinach
• 1 tablespoon olive oil, for brushing

Instructions

1. 1

   Cook the chicken: Pound the chicken breasts to an even 3/4-inch thickness. Rub all over with olive oil, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.

2. 2

   Spread the pesto: Cut the ciabatta and lay each piece cut side up. Spread 1 tablespoon of basil pesto across each cut face, covering edge to edge.

3. 3

   Layer the fillings: On the bottom half of each sandwich, arrange the sliced chicken in an even layer, then top with mozzarella slices, roasted red peppers, and a small handful of spinach. Close the sandwich firmly.

4. 4

   Press until golden: Brush the top and bottom of each sandwich with olive oil. Press in a panini press on medium heat for 3 to 4 minutes until the crust is deeply golden and the cheese has fully melted. Without a press, place in a heavy skillet with a second pan or foil-wrapped weight pressed on top, cooking 2 to 3 minutes per side. Slice and serve immediately.