This sandwich brings together the best of a classic Caprese salad and a hearty chicken sandwich. The pesto adds a rich, garlicky kick, while the fresh mozzarella and tomatoes provide a fresh, creamy balance. Pressing it into a panini gives you that crispy, toasted exterior and melty center that makes every bite irresistible. It’s easy to make and tastes like something from a café or bistro.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken breast (grilled or rotisserie, sliced) fresh mozzarella (sliced) ripe tomatoes (sliced) basil pesto (homemade or store-bought) ciabatta or sourdough bread (cut for sandwiches) olive oil or butter (for brushing the bread) fresh basil leaves (optional) salt and pepper to taste
Directions
Preheat a panini press or a skillet over medium heat.
Slice your bread and lightly brush the outer sides with olive oil or butter.
On the inside of one bread slice, spread a generous layer of pesto.
Layer with sliced chicken, fresh mozzarella, and tomato slices. Season lightly with salt and pepper. Add fresh basil leaves if desired.
Top with the second slice of bread, oiled side out.
Place the sandwich in the panini press and grill for 3–5 minutes, until the bread is golden and crispy and the cheese has melted.
If using a skillet, press the sandwich down with a heavy pan and flip halfway through.
Remove from the press, slice, and serve hot.
Servings and timing
This recipe makes 2 panini sandwiches. Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes
Variations
Vegetarian Version: Skip the chicken and add grilled zucchini or eggplant.
Spicy Kick: Add crushed red pepper flakes or a drizzle of hot honey.
Cheese Swap: Use provolone or fontina for a different melty texture.
Balsamic Glaze: Drizzle balsamic glaze inside the sandwich for extra tang.
Whole Grain Option: Use whole wheat bread or multigrain rolls for a healthier take.
Storage/Reheating
This panini is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. To reheat, place in a skillet or panini press until warmed through and crispy again. Avoid microwaving, as it can make the bread soggy.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time, but you can use homemade for extra freshness.
What’s the best bread for a panini?
Ciabatta, sourdough, focaccia, or any crusty bread holds up well under heat and pressing.
Do I need a panini press?
No, a skillet with a heavy pan pressed on top works just as well to achieve that crispy, toasted finish.
Can I make this sandwich ahead of time?
You can prep the ingredients ahead, but for best texture, assemble and grill just before eating.
What type of chicken should I use?
Grilled chicken breast or rotisserie chicken both work well. Just make sure it’s sliced thinly.
Can I make this gluten-free?
Yes, use your favorite gluten-free bread and check that the pesto is gluten-free as well.
Can I use shredded mozzarella instead of fresh?
Fresh mozzarella offers better texture and flavor, but shredded can be used in a pinch.
What side dishes go well with this panini?
Pair it with a green salad, sweet potato fries, or a bowl of tomato basil soup.
How do I keep the sandwich from getting soggy?
Make sure your tomatoes are sliced thin and patted dry, and don’t overload with pesto.
Can I freeze this sandwich?
Freezing is not recommended, as fresh ingredients like mozzarella and tomato don’t thaw well.
Conclusion
The Chicken Caprese Pesto Panini is a flavorful, café-style sandwich that delivers a perfect balance of freshness, creaminess, and crunch. It’s easy to make, endlessly adaptable, and guaranteed to impress whether you’re serving it for lunch, dinner, or a casual get-together. One bite, and this panini will become a go-to favorite in your sandwich rotation
The Chicken Caprese Pesto Panini is a flavorful Italian-style sandwich made with grilled chicken, fresh mozzarella, tomatoes, basil pesto, and crusty bread, pressed until golden and melty. It’s the perfect combination of fresh, creamy, and crispy for a quick, satisfying meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:2 panini sandwiches
Category:Main Course
Method:Grilled
Cuisine:Italian
Diet:Halal
Ingredients
1 cup cooked chicken breast, sliced (grilled or rotisserie)
4 slices fresh mozzarella
1 ripe tomato, thinly sliced
2 tablespoons basil pesto (homemade or store-bought)
4 slices ciabatta or sourdough bread
1 tablespoon olive oil or butter (for brushing)
Fresh basil leaves (optional)
Salt and pepper to taste
Instructions
Preheat a panini press or a skillet over medium heat.
Brush the outer sides of each bread slice with olive oil or butter.
Spread pesto on the inside of one slice of each sandwich.
Layer with sliced chicken, fresh mozzarella, and tomato slices. Season lightly with salt and pepper. Add fresh basil leaves if desired.
Top with the second slice of bread, oiled side out.
Place the sandwich in the panini press and grill for 3–5 minutes, or until the bread is golden and crispy and the cheese has melted.
If using a skillet, press down with a heavy pan and flip halfway through for even grilling.
Remove from heat, slice, and serve hot.
Notes
Use ciabatta or sourdough for best texture and durability.Pat tomatoes dry to prevent sogginess.Store-bought pesto saves time, but homemade adds extra freshness.Reheat in a skillet or press; avoid microwaving to maintain crispness.To make it vegetarian, substitute chicken with grilled zucchini or eggplant.
