Savor the flavors of summer with this chicken caprese panini. Seared chicken, garden tomatoes, fresh mozzarella and basil all sandwiched between crunchy ciabatta. The ultimate grilled sandwich for lunch or dinner.
This post contains affiliate links
Say hello to this beautiful and mouthwatering chicken caprese panini. This easy weeknight meal is the epitome of summer, boasting fresh ingredients like juicy chicken, ripe tomatoes, fresh mozzarella, fragrant basil, and a drizzle of tangy balsamic glaze.
Whether you’re looking for a satisfying lunch or a quick and easy dinner, this caprese inspired panini will sure to become a favorite in your household.
To create this delicious sandwich, we begin by searing the chicken in a pan until golden and juicy. The tender chicken breasts are seasoned with a blend of aromatic herbs and spices, adding an extra layer of flavor.
Then all that’s left is to assemble the panini and toast to crispy perfection. The combination of ingredients in this panini provides a harmonious balance of flavors, and is a perfect way to savor the freshness of summer ingredients.
This chicken caprese panini is hearty enough to enjoy on it’s own, but also pairs nicely with a side salad, pasta salad, chips or fries. Regardless of how you serve it, it is sure to be a hit amongst family and friends.
Ingredients
Ciabatta rolls: I like to use ciabatta rolls because they are hearty and crusty enough to withstand the moisture from the mozzarella and tomatoes, but still soft and tender on the inside.
Chicken breasts: the chicken breasts are pounded into a thin even thickness, seasoned and grilled (or can be air fried or pan fried).
Tomato: get whatever large tomatoes look the freshest and most ripe. In the summer, I prefer to go to my local farm stand and use vine-ripened or heirloom tomatoes.
Fresh mozzarella: fresh mozzarella is best over low moisture block mozzarella. Get the pre-sliced kind for ease.
Basil: must be fresh basil leaves, do not use dried basil.
Balsamic glaze: adds a delicious tangy sweetness.
Seasoning: onion powder, garlic powder, Italian seasoning, salt and black pepper.
Equipment
Panini press
Cutting board and knife
Measuring spoons
Meat tenderizer
Instructions
Preheat panini press to high heat, as well as one tablespoon of olive oil in a large pan over medium heat.
Cut chicken breast in half, cover with plastic wrap and, using a meat mallet or heavy pan, pound out the chicken into a thin layer of even thickness. Season both sides of the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.
Add chicken to preheated pan and sear on one side for 4-5 minutes, flip and cook an additional 3-4 minutes, or until cooked through. Remove chicken from the pan and allow to rest for a few minutes.
Next, assemble the sandwich by placing the chicken on the bottom half of the ciabatta roll. Top with tomato slices, fresh mozzarella slices, basil and a drizzle of balsamic glaze.
Place paninis on the grill press and grill for 5-7 minutes, or until the cheese has melted and the roll is golden and crispy. Allow the sandwich to cool for a few minutes before enjoying.
Tips
- Use a meat thermometer to ensure your chicken is cooked to the proper temperature (165°F).
- Use pre-sliced fresh mozzarella for faster prep.
- The sandwich ingredients are prone to sliding around, so take care when closing the panini press.
Substitutions and Variations
Bread: any hearty type of bread would work. Ciabatta loaf, focaccia, sourdough or a crusty Italian bread would work.
Chicken breasts: for quicker prep, use rotisserie chicken or sliced deli chicken.
Balsamic glaze: if you do not have balsamic glaze, you can add a drizzle of balsamic vinegar or reduce balsamic vinegar down to make homemade balsamic glaze.
Pesto: in substitution of, or in addition to basil, pesto of any variety would be delicious on this panini.
Burrata: a super soft and creamy alternative to fresh mozzarella. Burrata is so delicious, but is wetter than mozzarella, so make sure you have hearty bread that can withstand the extra moisture.
Preparation: as an alternative to grilling the whole panini, you can choose to toast the ciabatta roll first and then assemble your sandwich.
More Caprese Recipes You’ll Love
If you make this Chicken Caprese Panini, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Chicken Caprese Panini
Ingredients
- 2 ciabatta rolls
- 1 chicken breast
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices fresh mozzarella
- 1 heirloom or beefsteak tomato sliced
- 6-8 fresh basil leaves
- balsamic glaze
Instructions
- Preheat panini press to high heat, as well as one tablespoon of olive oil in a large pan over medium heat.
- Cut chicken breast in half, cover with plastic wrap and, using a meat mallet or heavy pan, pound out the chicken into a thin layer of even thickness. Season both sides of the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper.
- Add chicken to preheated pan and sear on one side for 4-5 minutes, flip and cook an additional 3-4 minutes, or until cooked through. Remove chicken from the pan and allow to rest for a few minutes.
- Next, assemble the sandwich by placing the chicken on the bottom half of the ciabatta roll. Top with tomato slices, fresh mozzarella slices, basil and a drizzle of balsamic glaze.
- Place paninis on the grill press and grill for 5-7 minutes, or until the cheese has melted and the roll is golden and crispy. Allow the sandwich to cool for a few minutes before enjoying.
Leave a Reply