20-Minute Chicken Caprese Pesto Panini
A crispy, golden panini stuffed with tender chicken, fresh mozzarella, ripe tomatoes, and vibrant basil, layered with flavorful pesto. High in protein and fiber, this panini is a quick and satisfying meal perfect for lunch, dinner, or meal prep.
Equipment
- 1 large heavy skillet or grill pan
- 1 panini press (optional)
- 1 meat thermometer (optional)
- 1 tablespoon olive oil (for brushing and cooking)
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets 4 oz each, pounded to ¼-inch thick
- Salt to taste
- Pepper to taste
- ½ cup pesto
- 8 slices sourdough bread
- 2 ripe tomatoes sliced ¼-inch thick
- 8 oz fresh mozzarella sliced ¼-inch thick
- 12 –16 fresh basil leaves optional
Instructions
- Prepare the Chicken Cutlets: Start by pounding your chicken cutlets to an even ¼-inch thickness. This ensures quick, uniform cooking and a perfect meat-to-bread ratio for your panini. Once flattened, season both sides generously with salt and freshly cracked black pepper to enhance flavor.
- Heat the Pan: Place a large, heavy-bottomed skillet or grill pan over medium heat. Add 1 tablespoon of olive oil, swirling it around to coat the surface evenly. Allow the oil to warm until it shimmers lightly but does not smoke. This will help achieve a golden, crispy exterior on the chicken.
- Cook the Chicken Cutlets: Carefully lay the seasoned chicken cutlets into the preheated pan. Cook without disturbing them for 3–4 minutes, allowing a golden crust to form. Flip the cutlets using tongs and cook the other side for 2–3 minutes, or until a meat thermometer inserted into the thickest part reads 165°F. Remove the cutlets from the pan and place them on a plate. Tent loosely with foil to keep warm while you assemble the paninis.
- Prepare the Bread and Pesto: Spread 1 tablespoon of pesto on one side of each slice of sourdough bread. Make sure the pesto is spread evenly to coat every corner. This will infuse the sandwich with flavor and help bind the ingredients together.
- Assemble the Panini Layers: On four of the bread slices, start layering the ingredients. Begin with 2 slices of ripe tomato, followed by one cooked chicken cutlet, then 2 slices of fresh mozzarella, and finally 3–4 fresh basil leaves if desired. Top each stack with the remaining slices of bread, pesto-side down, to create a complete sandwich.
- Heat the Panini Press or Skillet: Preheat your panini press over medium heat. If you’re using a skillet instead, brush the bottom with a little olive oil and place a second heavy skillet on top of the sandwiches, weighting it down with cans or another heavy object to mimic a press. This ensures even cooking and a crispy finish.
- Cook the Paninis: Place two sandwiches at a time on the preheated press or skillet setup. Cook for approximately 5 minutes, checking occasionally to ensure the bread becomes golden brown and crispy. If using a skillet, flip the sandwiches halfway through cooking for even browning. The cheese should melt, and the flavors meld beautifully.
- Serve and Enjoy: Remove the cooked paninis from the press or skillet and let them rest for 1–2 minutes. This allows the cheese to set slightly, making them easier to slice. Cut each panini diagonally and serve hot. Enjoy a crunchy, cheesy, protein-packed meal that’s perfect for lunch, dinner, or meal prep.
- Optional Tips for Perfection: For an extra layer of flavor, lightly toast the bread before adding the pesto.Make-ahead tip assemble the sandwiches without pressing, wrap them tightly in foil, and refrigerate. Cook directly from the fridge for a quick meal or a lighter version, substitute mozzarella with part-skim or reduced-fat cheese and use whole-grain bread for added fiber.
Notes
- Pound chicken cutlets evenly to ensure consistent cooking and perfect texture.
- Use fresh pesto for vibrant flavor; store-bought is fine in a pinch.
- Sourdough bread is ideal for crispiness, but ciabatta or focaccia also works.
- Adjust tomato and mozzarella slices to balance sandwich thickness with bread size.
- For extra crunch, lightly toast bread before assembling the sandwich.
- Panini press is optional; a weighted skillet produces similar results.
- Fresh basil adds aromatic flavor but can be omitted if unavailable.
