Grilled Chicken Pesto Panini with Fresh Mozzarella and Arugula Salad

There’s something irresistible about a warm, crispy panini packed with melty cheese and savory chicken. This version takes it up a notch with a creamy pesto spread that brings all the flavors together. Juicy tomato slices and fresh mozzarella add a classic caprese twist, while the golden sourdough bread gets perfectly toasted in butter.

Serve it alongside a peppery arugula salad tossed in a homemade Dijon vinaigrette for a complete meal that feels special but comes together in just 20 minutes. Perfect for busy weeknights or a satisfying lunch.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place the cream cheese packet in a glass of warm water to soften. Meanwhile, wash and dry the produce. Thinly slice the tomato into rounds. Thinly slice the fresh mozzarella into rounds.
2. In a small bowl, whisk together the softened cream cheese and pesto until smooth.
3. Lay half of the sourdough slices on a clean work surface. Spread the creamy pesto mixture evenly over each slice. Layer with tomato rounds and mozzarella slices; season with black pepper. Top with the remaining sourdough slices to form sandwiches.
4. Melt 1 tablespoon of butter in a large nonstick pan over medium heat. Add the sandwiches and move them around so the butter absorbs. Cook until the bread is golden brown and the cheese begins to melt, about 4-6 minutes. Add another tablespoon of butter to the pan, flip the sandwiches and move them around again. Cook until the second side is golden and the cheese is fully melted, another 4-6 minutes. For extra crunch, place a heavy pan on top of the sandwiches while cooking.
5. While the sandwiches cook, make the vinaigrette: In a small bowl, combine half of the red wine vinegar, half of the Dijon mustard, 2 tablespoons olive oil, ¼ teaspoon sugar, a pinch of salt and black pepper. Whisk until emulsified. (For 4 servings, use all the vinegar, all the mustard, 4 tablespoons olive oil and ½ teaspoon sugar.)
6. In a large bowl, toss the arugula with as much vinaigrette as desired.
7. Slice each panini in half diagonally. Divide the sandwiches and arugula salad between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well, but sourdough gives the best crunch.

How do I prevent the panini from getting soggy?

Pat the tomato slices dry with a paper towel before layering to remove excess moisture.

Can I make this vegetarian?

Absolutely! Simply omit the chicken cutlets or replace them with grilled vegetables like zucchini or eggplant.