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Chicken Caprese Panini Recipe
Marigold Voss

Chicken Caprese Panini Recipe

A warm and flavorful Chicken Caprese Panini made with grilled chicken, fresh mozzarella, ripe tomatoes, basil, and balsamic glaze pressed between crispy bread. Perfect for lunch or a light dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 People
Course: Main Course, Sandwich
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pieces Chicken breast cooked, sliced
  • 2 pieces Ciabatta bread sliced horizontally
  • 4 slices Fresh mozzarella
  • 1 large Tomato sliced
  • 6 leaves Fresh basil
  • 2 tbsp Balsamic glaze
  • 1 tbsp Olive oil for brushing
  • ¼ tsp Salt to taste
  • ¼ tsp Black pepper to taste

Equipment

  • 1 Panini press or grill pan
  • 1 Tongs
  • 1 Cutting board
  • 1 Knife
  • 1 Basting brush

Method
 

  1. Preheat the panini press or grill pan to medium heat.
  2. Brush the outer sides of the bread with olive oil.
  3. Layer sliced chicken on the bottom half of the bread.
  4. Add mozzarella slices evenly over the chicken.
  5. Top with tomato slices and fresh basil leaves.
  6. Drizzle balsamic glaze over the filling.
  7. Season lightly with salt and black pepper.
  8. Close the sandwich with the top bread slice.
  9. Place the panini in the press and grill for 5–6 minutes.
  10. Remove when bread is golden and cheese is melted.
  11. Slice and serve warm.

Video

Notes

  • Use rotisserie chicken for faster preparation.
  • Whole wheat bread works well as a substitute.
  • Serve with a side salad or soup for a complete meal.
  • Best enjoyed fresh while warm and crispy.