Chicken Caprese Pesto Panini Recipe

Picture this: you’re about to take your taste buds on a little adventure to Italy with my go-to Chicken Caprese Pesto Panini. It’s one of those moments where the fresh basil, creamy mozzarella, and savory pesto come together in the most mouthwatering harmony, and trust me, it’s a culinary symphony you’ll want on repeat.

My Chicken Caprese Pesto Panini strikes all the right notes in combining vibrant ingredients with rich flavor. I love how the fresh mozzarella melts between slices of ciabatta.

It is the equal of any melted cheese, that perfect gooeyness you want to achieve when grilling a sandwich. What I don’t love is how hard it is to find fresh mozzarella in my small town.

Giacomo and I ended up using slices of smoked mozzarella in the next-best Caprese Pesto Panini, alongside pesto, chicken, tomatoes, and a balsamic glaze. Still, a sandwich is a sandwich.

Building one around fresh mozzarella is a real pleasure.

Chicken Caprese Pesto Panini Recipe Ingredients

• Chicken breasts: High in protein, low in fat, helps build muscle.
• Olive oil: Heart-healthy fats, boosts flavor, antioxidant-rich.
• Basil pesto: Rich in flavor, includes healthy fats and vitamins.
• Fresh mozzarella: Good source of calcium, creamy texture.
• Tomatoes: Rich in vitamins A and C, adds juiciness.

Chicken Caprese Pesto Panini Recipe Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 slices of ciabatta bread or focaccia
• 1/4 cup basil pesto
• 4 slices fresh mozzarella cheese
• 1 large tomato, sliced
• Fresh basil leaves
• Balsamic glaze
• Butter, for spreading

How to Make this Chicken Caprese Pesto Panini Recipe

1. Get your grill or grill pan ready by heating it to medium-high.

2. Apply a layer of olive oil to the chicken breasts and season with salt and pepper to taste on both sides.

3. Cook the chicken on a grill for 6-7 minutes on each side or until the internal temperature is 165°F. Take off the heat and wait a few minutes before slicing it thinly.

4. Apply a plentiful amount of basil pesto to one side of every slice of either ciabatta or focaccia bread.

5. On each pesto-covered slice of bread, place a slice of mozzarella cheese.

6. Sliced grilled chicken goes over the cheese, followed by slices of tomato and a few fresh basil leaves.

7. Drizzle balsamic glaze over the top and then close the sandwiches with the remaining slices of bread, pesto side down.

8. Butter the outside of the bread slices.

9. Each panini should be grilled on the grill or in a panini press for 3-4 minutes per side, or until the bread is golden brown and the cheese has melted.

10. Take off the heat, cut in two, and present—pronto—with a dish of balsamic reduction, if you’re into that kind of thing. Savor your Chicken Caprese Pesto Panini!

Chicken Caprese Pesto Panini Recipe Equipment Needed

1. Grill or grill pan
2. Tongs
3. Instant-read thermometer
4. Knife
5. Cutting board
6. Basting brush
7. Panini press or large skillet
8. Pastry brush (for butter)
9. Measuring spoons
10. Serving platter or plate

FAQ

• Q: Can I use a different type of bread?A: Certainly, sourdough bread, a French baguette, or any dense bread that can stand up to grilling makes a fine substitute for ciabatta or focaccia.
• Q: How can I grill the chicken if I don’t have a grill?You can use either a grill pan or a standard skillet on the stove. Cook the chicken over medium-high heat until it is browned and cooked all the way through.
• Q: Is there a vegetarian version of this panini?A: Yes, you can replace chicken with grilled zucchini, eggplant, or portobello mushrooms to achieve a vegetarian outcome.
• Q: What is balsamic glaze, and can I make it at home?A: Balsamic glaze is a watery version of balsamic vinegar. To make it at home, reduce balsamic vinegar until it thickens and bubbles. Simmer for 30 minutes for a half-water, half-vinegar ratio. Longer simmering yields a thicker glaze.
• Q: Can the panini be made ahead of time?A: It is best served fresh, but you can prepare the ingredients ahead of time. For optimal texture and flavor, assemble and grill the panini just before serving.
• Q: How can I store leftovers?A: Keep any uneaten food in an airtight box in the fridge. To reheat it, use a panini press or oven if you want to keep it crisp.

Chicken Caprese Pesto Panini Recipe Substitutions and Variations

Breast of chicken: Substitute breast of turkey or a meat-free alternative like portobello mushrooms for a meatless version.
Ciabatta or Focaccia: Use sourdough, a baguette, or any kind of sturdy, rustic bread.
Basil pesto. Substitute with sun-dried tomato pesto or an olive tapenade for a different flavor profile.
Replace fresh mozzarella cheese with stronger-flavored cheeses such as provolone or gouda. These substitutions will result in a stronger overall cheese flavor in whatever you’re preparing.
For a lighter choice in place of butter, you can use olive oil spray or margarine.

Pro Tips

1. Marinate the Chicken Before grilling, let the chicken breasts marinate in olive oil, salt, pepper, and some lemon juice for at least 30 minutes to enhance the flavor and tenderness.

2. Homemade Pesto Consider making your own fresh basil pesto for a more vibrant flavor. Blend fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil to taste.

3. Cheese Melt Tip To ensure that the mozzarella melts completely, cover the grill or panini press with a lid for a minute or so while cooking. This traps heat and melts the cheese thoroughly.

4. Bread Texture Lightly toast the inside of the bread slices before assembling the sandwich. This will prevent the bread from getting soggy from the pesto and balsamic glaze.

5. Rest the Chicken After grilling, let the chicken rest before slicing. This allows the juices to redistribute, resulting in a juicier filling for your panini.