Chicken Caprese Pesto Panini Recipe

Introduction

Chicken Caprese Pesto Panini is a delicious twist on the classic Italian Caprese salad, transformed into a warm, crispy sandwich. Featuring juicy chicken, fresh mozzarella, ripe tomatoes, and fragrant basil, it’s perfect for a satisfying lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 4 (4-ounce) chicken cutlets, pounded to ¼-inch thick
• Salt and pepper
• ½ cup pesto
• 8 slices sourdough bread
• 2 ripe tomatoes, cut into ¼-inch slices
• 8 ounces fresh mozzarella, cut into ¼-inch slices
• 12-16 fresh basil leaves (optional)

Instructions

1. Step 1: Heat olive oil in a large heavy pan over medium heat. Season the chicken cutlets on both sides with salt and pepper. Add the cutlets to the preheated pan and cook until golden brown on the bottom, about 3-4 minutes.
2. Step 2: Flip the cutlets and cook until browned on the other side and the internal temperature reaches 165°F, about 2-3 minutes longer. Remove chicken from the pan and keep warm.
3. Step 3: Spread 1 tablespoon of pesto on one side of each bread slice. On 4 of the bread slices, layer 2 tomato slices, 1 chicken cutlet, 2 mozzarella slices, and 3-4 basil leaves if using. Top each with a remaining bread slice, pesto side down.
4. Step 4: Heat a panini press or large heavy pan (or grill pan) over medium heat and brush with olive oil. If using a pan, press the sandwich with a second heavy skillet weighted down with cans, flipping halfway through cooking.
5. Step 5: Add two sandwiches to the panini press and cook for about 5 minutes, until crispy and heated through. Repeat with remaining sandwiches.
6. Step 6: Serve the paninis hot and enjoy.

Tips & Variations

• Use homemade or store-bought pesto for convenience and taste.
• For extra flavor, add a drizzle of balsamic glaze inside the sandwich before grilling.
• Swap sourdough for ciabatta or focaccia for a different bread texture.
• If fresh basil isn’t available, substitute with fresh spinach or arugula.

Storage

Store any leftover paninis wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a panini press or oven at 350°F until warmed through and crispy. Avoid microwaving to keep the bread from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sandwiches ahead of time?

Yes, you can assemble the sandwiches and store them covered in the refrigerator for a few hours before cooking. For best results, cook just before serving to maintain crispiness.

What can I use if I don’t have a panini press?

A heavy skillet or grill pan with a weighted second pan on top works well. Press down firmly and flip the sandwich halfway to ensure even grilling and crispiness on both sides.

Chicken Caprese Pesto Panini Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

This Chicken Caprese Pesto Panini is a deliciously satisfying sandwich combining tender, juicy chicken cutlets, fresh mozzarella, ripe tomatoes, and fragrant basil, all layered between slices of crispy sourdough bread spread with vibrant pesto. Grilled to perfection on a panini press or stovetop, this sandwich offers a perfect blend of Italian flavors and textures for a hearty lunch or dinner.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (4 sandwiches) 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken

• 1 tablespoon olive oil
• 4 (4-ounce) chicken cutlets, pounded to ¼-inch thick
• Salt and pepper, to taste

For the Sandwich

• ½ cup pesto
• 8 slices sourdough bread
• 2 ripe tomatoes, cut into ¼-inch slices
• 8 ounces fresh mozzarella, cut into ¼-inch slices
• 12–16 fresh basil leaves (optional)

Instructions

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large heavy pan over medium heat. Season both sides of the chicken cutlets with salt and pepper. Add the cutlets to the pan and cook until golden brown on the bottom, about 3-4 minutes. Flip the cutlets and cook for another 2-3 minutes, or until the chicken is browned on the other side and reaches an internal temperature of 165°F. Remove the chicken from the pan and keep warm.
2. Assemble the Panini: Spread 1 tablespoon of pesto on one side of each slice of sourdough bread. On 4 of the bread slices, layer 2 slices of tomato, 1 cooked chicken cutlet, 2 slices of fresh mozzarella, and 3-4 fresh basil leaves if using. Top each with the remaining 4 slices of bread, pesto-side down.
3. Grill the Panini: Heat a panini press or a large heavy pan (or grill pan) over medium heat. Brush the grill surface or pan with olive oil. If using a pan instead of a panini press, place a second heavy skillet weighted with cans on top of the sandwich to simulate press pressure and flip halfway through cooking. Place two sandwiches on the press or pan and cook for about 5 minutes, until the bread is crispy and golden and the sandwich is warmed through.
4. Serve: Remove the sandwiches once crispy and hot, repeat with the remaining sandwiches, and serve immediately for the best taste and texture.

Notes

• Make sure chicken cutlets are evenly pounded thin to ensure quick and even cooking.
• If fresh basil leaves are not available, you can omit or substitute with arugula for a peppery flavor.
• A panini press is ideal, but a heavy skillet with weight works well as an alternative.
• Use ripe, firm tomatoes for the best texture to avoid soggy sandwiches.
• Leftover paninis can be reheated in a toaster oven or skillet to retain crispiness.

Keywords: Chicken Caprese Panini, Pesto Panini, Chicken Sandwich, Grilled Panini, Italian Sandwich, Sourdough Sandwich