Grilled Chicken Panini with Zucchini, Tomato and Mozzarella

This Grilled Chicken Panini with zucchini, tomato, and mozzarella celebrates late-summer produce layered on hearty sourdough. It’s a satisfying, protein-rich sandwich that’s easy to make at home — no panini press required — and pairs beautifully with a simple soup or salad for a quick weeknight dinner or a substantial lunch.

Chicken Panini with Zucchini, Tomato & Mozzarella

A warm, pressed sandwich has a way of feeling especially comforting, and adding grilled chicken turns a good sandwich into a hearty, balanced meal. This panini delivers plenty of flavor and texture: smoky grilled zucchini, juicy tomato slices, melty mozzarella, fresh basil, and thin grilled chicken tucked between slices of sourdough. Sourdough is a great choice here for its texture and tang, but you can also use ciabatta or focaccia.

What makes a sandwich a panini?

A panini is a hot, pressed sandwich typically made with crusty bread and melted cheese. The pressing both compresses the sandwich and helps the cheese melt, creating a cohesive, crisp exterior and a gooey interior. You can create the same result without a panini press by using a heavy skillet or pot to press the sandwich while it cooks.

What kind of bread works best?

Sourdough is my go-to because its firm crumb and tang hold up well under heat and pressing. If you prefer, ciabatta or focaccia work wonderfully too — any sturdy, crusty bread will give the panini the right texture.

Ingredients

Simple ingredients let the summer vegetables shine. This recipe makes two sandwiches.

4 slices zucchini, about 1/4-inch thick
1/4 teaspoon kosher salt, plus fresh ground pepper to taste
2 grilled chicken cutlets (about 2 ounces each)
4 ounces shredded mozzarella cheese
4 thin tomato slices
Fresh chopped basil
4 slices sourdough bread, cut about 1/4 inch thick (about 4 oz total)
Olive oil spray or a light brush of olive oil

How to make a panini without a press

Follow these quick steps to achieve a crisp, golden panini using only a skillet and a heavy pan or pot:

Season the zucchini slices with salt and pepper. Heat a grill pan over medium-high heat and lightly oil the pan or spray the zucchini. Grill zucchini about 2 minutes per side, until grill marks form. Remove and set aside.
Lightly oil one side of each bread slice. Heat a large nonstick skillet over medium-low heat and place two slices of bread oil-side down into the skillet.
Top each piece of bread with 1 ounce of shredded mozzarella, then divide the grilled zucchini, chicken cutlets, tomato slices, and basil between the sandwiches. Add the remaining cheese on top and place the remaining bread slices oil-side up.
Press each sandwich with a heavy pot or skillet and cook about 4–5 minutes until the bottom is golden and the cheese starts to melt. Carefully flip with a spatula and cook another 3–4 minutes until the second side is golden and the cheese is fully melted.
Remove from the pan, slice each sandwich in half on the diagonal, and serve immediately.

What to serve with these paninis

This grilled chicken panini pairs nicely with a warm tomato or vegetable soup for a cozy meal, or with a crisp side salad for something lighter. Choose a soup or salad that complements the fresh tomato and basil flavors — a simple tomato basil soup, a light zucchini soup, or a green salad with a lemony vinaigrette all work well.

Variations

Vegetarian: Omit the chicken and add extra vegetables such as yellow squash, roasted red peppers, or eggplant.
Try a sauce: Add a smear of pesto, garlic mayonnaise, or Dijon mustard for an extra flavor boost.
Different bread: Swap sourdough for ciabatta or focaccia for a different texture and crumb.

Step-by-step instructions (condensed)

Season and grill zucchini until marked and tender; set aside.
Oil one side of each bread slice. Heat a skillet over medium-low heat and place two oil-side-down slices in the pan.
Layer cheese, zucchini, sliced grilled chicken, tomato, basil, and more cheese. Top with remaining bread, oil-side up.
Press with a heavy pan and cook until golden, 4–5 minutes. Flip and cook another 3–4 minutes.
Slice and serve hot with your favorite soup or salad.

Nutrition (per sandwich)

Calories: 433 kcal; Protein: 36 g; Carbohydrates: 33.5 g; Fat: 17.5 g; Saturated Fat: 10 g; Cholesterol: 109.5 mg; Sodium: 899 mg; Fiber: 2 g; Sugar: 4 g.

Final notes

This panini is a great way to highlight seasonal zucchini and tomatoes while keeping the recipe straightforward and fast. The grill-marked zucchini adds a slightly smoky sweetness, fresh basil brightens the sandwich, and the melted mozzarella ties everything together. Adjust portion sizes and bread choice as you like — the method is flexible and forgiving, making this a perfect recipe to adapt to what you have on hand.

Ingredients (compact)

4 slices zucchini, 1/4 inch thick
1/4 tsp kosher salt, pepper to taste
2 grilled chicken cutlets, ~2 oz each
4 oz shredded mozzarella
4 thin tomato slices
Fresh basil, chopped
4 slices sourdough bread, 1/4 inch thick
Olive oil spray or brush

Instructions (compact)

Season zucchini and grill about 2 minutes per side until marked.
Oil one side of each bread slice. Heat a nonstick skillet over medium-low.
Place two slices oil-side down in skillet, add cheese and remaining fillings, top with bread oil-side up.
Press with a heavy pan for 4–5 minutes, flip and cook another 3–4 minutes until golden and cheese is melted.
Cut diagonally and serve warm.