Pesto Chicken Panini

Instructions

1. Marinate the chicken
   In a large bowl, combine pesto, olive oil, lemon juice, and lemon zest. Add chicken breasts, coating well with the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
2. Cook the chicken
   Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook chicken for 4-5 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing into ½-inch strips.
3. Prepare the bread
   Slice the ciabatta horizontally. Spread a thin layer of pesto on both the top and bottom interior of the bread. If using individual rolls, prepare each one the same way.
4. Assemble the panini
   On the bottom half of the bread, layer the sliced chicken, mozzarella, tomatoes, arugula, roasted red peppers, and red onion. Drizzle with balsamic glaze if using. Place the top half of the bread over the fillings.
5. Grill the panini
   Heat a panini press or large skillet over medium heat. If using a skillet, place the assembled sandwich in the pan and press down with a heavy pot or pan. Cook for 3-4 minutes per side until the bread is golden and crispy and the cheese has melted.
6. Serve
   Remove the panini from the heat and let rest for 1 minute. Cut into portions (if using a whole loaf) and serve immediately while hot and crispy. Garnish with additional fresh basil leaves if desired.