Crispy Pesto Chicken Caprese Panini
A quick and easy panini featuring crispy ciabatta bread, pesto, chicken, fresh mozzarella, tomatoes, and basil, perfect for a satisfying homemade lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 large ciabatta loaf or 2 ciabatta rolls
- 2 medium boneless, skinless chicken breasts, thinly sliced or pounded flat (cooked or grilled)
- 1/4 cup pesto sauce (store-bought or homemade)
- 6 oz fresh mozzarella ball, sliced
- 1 medium ripe tomato, thinly sliced (Roma or vine-ripened)
- About 10 fresh basil leaves, washed and dried
- 1 tablespoon balsamic glaze (optional)
- 1 tablespoon olive oil (for brushing bread)
- Salt and pepper to taste
Instructions
- If using raw chicken breasts, season lightly with salt and pepper. Grill or pan-sear over medium heat for 4-5 minutes per side until cooked through (internal temperature 165°F / 74°C). Let rest, then slice thinly. If using pre-cooked chicken, slice thinly and season lightly.
- Cut the ciabatta loaf or rolls horizontally into sandwich-sized pieces about 3/4 inch thick. Brush the outer sides lightly with olive oil.
- On the bottom half of the bread, spread 2 tablespoons of pesto evenly. Layer sliced chicken over the pesto, then add tomato slices and fresh basil leaves. Place mozzarella slices on top and drizzle with balsamic glaze if using. Sprinkle with salt and pepper. Top with the other half of the bread.
- Heat a panini press or grill pan to medium-high. Place the sandwich inside and close the press, or press firmly with a spatula or weight if using a skillet. Cook for 4-6 minutes, flipping halfway if needed, until the bread is crisp and golden and the mozzarella is melted and bubbly.
- Remove the panini carefully and let it rest for a minute before slicing to allow the cheese to set slightly.
Notes
Brush ciabatta with olive oil instead of butter for a crisp crust. Use fresh basil for best flavor. If no panini press, use a grill pan with a heavy weight or another pan pressed on top. Reheat leftovers in a panini press or skillet to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 panini sandwich
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: panini, pesto chicken, caprese, ciabatta, mozzarella, quick lunch, easy sandwich, Italian sandwich