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Chicken Caprese Panini
Rachel Kim

Chicken Caprese Panini

A pressed sandwich makes rotisserie chicken, mozzarella, tomato and pesto feel like a planned dinner rather than refrigerator cleanup. Pat the tomato dry or steam will soften the bread before the cheese melts. Total time: 25 minutes.
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Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 ciabatta rolls split
  • 3 cups sliced fully cooked rotisserie chicken
  • 1/3 cup basil pesto
  • 8 oz fresh mozzarella sliced
  • 1 large tomato cut into 8 slices and patted dry
  • 2 tbsp olive oil

Method
 

  1. Heat a panini press or grill pan to medium and brush the outsides of the ciabatta rolls with olive oil.
  2. Spread pesto inside each roll and divide the fully cooked chicken, mozzarella and tomato among them.
  3. Close the sandwiches and press them for 4 to 6 minutes, until the bread is crisp and the centers reach 165°F.
  4. If using a grill pan, weight the sandwiches with a heavy skillet and turn them once halfway through.
  5. Rest the panini for 2 minutes before cutting each one in half.