Chicken Caprese Panini filled with thinly sliced seasoned chicken breast, prosciutto ham, mozzarella cheese, basil pesto, tomato jam and balsamic glaze. A gourmet, restaurant-quality sandwich that will surely imPRESS your family and friends. Plus, you don't even need a panini press!
What Is Caprese?
Caprese is a simple Italian salad consisting of sliced fresh mozzarella, ripe tomatoes, fragrant basil leaves, and then seasoned with salt, olive oil and balsamic glaze.
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♡ Why You Will Love This Chicken Caprese Sandwich
- Bursting with flavor. We've elevated the flavors of a traditional caprese by making a pistachio basil pesto and a super simple tomato jam. Each bite is a little sweet, a little salty, a little tangy, lemony, herbaceous and so tasty!
- Textures. Grilling the sandwiches in a hot skillet or panini press creates a wonderfully crisp exterior, with a warm and melty interior.
- No panini press needed. You can make the best panini at home to rival any sandwich or panini shop without a panini press machine. You just need a few heavy duty skillets.
- Customizable. You can easily swap out the fillings and bread to your liking. It's also a great way to use up any leftover meat and veggies.
Ingredient Notes
Here are some notes about all the ingredients used for these Chicken Caprese Panini. Quantities and full instructions are in the recipe card below!
Chicken Caprese Panini
- Ciabatta Rolls - I'm using ciabatta rolls, but you can use any firm bread, like sourdough, focaccia or baguette.
- Tomato Jam - Tomato jam is used in place of fresh tomatoes to eliminate any excess moisture.
- Pesto - I'm using my pistachio basil pesto recipe, but feel free to use your own recipe or store-bought.
- Seared Chicken Breast - This recipe is so versatile, as you can use any leftover chicken, rotisserie chicken, or chicken deli slices.
- Slices Prosciutto - Prosciutto is salty, so 2 to 3 slices per sandwich is perfect.
- Mozzarella - Caprese is traditionally served with fresh mozzarella cheese, but I'm using a low moisture mozzarella.
- Balsamic Glaze (optional) - The tomato jam contains balsamic vinegar, so you could omit the glaze if you don't have any on hand. I like the extra tanginess it adds.
Tomato Balsamic Jam
- Tomatoes - I'm using romas, but you can use any tomatoes like heirloom tomatoes, cherry tomatoes or beefsteak tomatoes.
- Brown Sugar - Adds sweetness and makes the tomatoes jammy.
- Thyme Sprigs - Add fresh herby flavor.
- Balsamic Vinegar - The tart vinegar balances the sweetness.
- Salt + Pepper - For flavor.
Seasoned Chicken Breast
- Chicken Breast - Let chicken breast sit at room temperature for 2o to 30 minutes before cooking. This will help it cook more evenly.
- Olive Oil - For cooking the chicken.
- Garlic Powder - For flavor.
- Onion Powder - For flavor.
- Dried Oregano - You can also use dried thyme or Italian seasoning.
- Salt + Pepper - For flavor.
- Butter - A little bit of butter is added to the pan and used to baste the chicken breast at the end of the cooking process.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chicken Caprese Panini! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make the Tomato Jam - Add chopped tomatoes, brown sugar, thyme leaves, balsamic vinegar, salt and pepper to a small saucepan. Over medium/low heat, cook until the tomatoes are soft and jammy, and the moisture has evaporated. Cool completely before using.
Step 2. Make the Pesto - Process basil, pistachios, parmesan, garlic cloves, lemon juice, red pepper flakes, salt and black pepper until finely chopped. With the food processor running, slowly drizzle in olive oil until you reach your desired consistency.
Step 3. Cook the Chicken - Season chicken breast and over medium heat, cook until the internal temperature registers to 165ºF (74ºC). Let it rest out of the pan for 15 to 20 minutes before slicing.
Step 4. Assemble the Panini -Generously spread pesto on one half of the bread and tomato jam on the other half.
Add thinly sliced chicken breast on top of the pesto.
Next, drape 2 to 3 slices of prosciutto on top of the chicken.
Then add a few slices of mozzarella and add a drizzle of balsamic glaze over the tomato jam if desired.
Combine to the 2 halves to form a sandwich.
Step 5. Grill the Panini - Over medium heat, place sandwiches on a grill or skillet. Place another heavy skillet on top and cook until both sides are golden brown.
💡 Tip
No panini press? No problem! Cook the panini is a large skillet and weigh them down with a heavy cast iron pan, multiple skillets or heavy baking pans. You can add extra weight by using canned goods or a kettle filled with water.
I'm using the Lodge Reversible Grill/Griddle plate and pressing the panini with a 10-inch cast iron skillet with a couple of canned goods.
Substitutions
- For the Bread - Ciabatta, focaccia, sourdough or French baguette all work well.
- For the Pesto - I recommend making a pesto from scratch, but you can use store-bought in a pinch. You can also use fresh basil leaves in place of the pesto.
- For the Tomato Jam - If you're not using the tomato jam, you can sub with fresh tomato slices. Make sure to slice it thin, dab off any excess moisture and place it in the center to prevent your panini from getting soggy.
- For the Mozzarella - I used a low-moisture mozzarella ball and sliced it myself, but you can use pre-sliced mozzarella or fresh mozzarella. If using fresh, be sure to wipe it dry.
- For the Prosciutto - You can replace with crispy bacon or omit it.
Variations
- Make it Vegetarian - Omit the chicken breast and prosciutto to make it vegetarian friendly. Instead, you can add thinly sliced fried tofu, grilled veggies or avocado to make it more substantial.
Key Equipment
🍅 For the Tomato Jam
- Small Saucepan
- Rubber Spatula
- Knife
🥪 For the Panini
- Cast Iron Pan, Grill Pan, Skillet or Panini Press - For grilling the sandwiches.
- Heavy Skillet, Can Goods, Kettle filled with water, or Heavy Cookware - To weigh down the sandwiches if you do not have a panini press.
🍗 For the Chicken
- Cast Iron or Skillet
- Instant-read Thermometer
Storage
- Refrigerator - Chicken Caprese Panini are best eaten right away, however leftovers can be stored in the fridge for a few days. Warm in the toaster oven before serving.
⭐️ Expert Tips
Use a thick and sturdy bread. Ciabatta, focaccia, sourdough or French baguette are all good choices.
Don't overstuff your panini. It can be tempting to fill the panini to the brim, but the ingredients can slide out while it's cooking.
Cut the chicken and mozzarella thinly. This will make it easier to manage when pressing the sandwiches.
FAQ
I recommend using tomato jam because it's more flavorful and most of the water is cooked out, but yes, you can use fresh tomato slices! Just make sure to cut it thinly and position it in the middle to prevent your panini from getting soggy. I would also recommend spreading pesto on both sides of the bread if you're not using tomato jam.
A firm and sturdy bread such as, ciabatta, focaccia, sourdough or French baguette work well. A soft white sandwich bread will be too delicate.
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📖 Recipe
Chicken Caprese Panini (without a panini press)
INGREDIENTS
Tomato Balsamic Jam
- 2 cups (360g) roma tomatoes, about 4 to 5 cored and chopped
- 3 tablespoons (37g) brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Pistachio Basil Pesto - Click for my pesto recipe, or you can use store-bought pesto.
Seasoned Chicken Breast
- 1 chicken breast room temp for 20 to 30 minutes before cooking
- ¼ teaspoon dried oregano (or italian seasoning)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon oil
- 1 tablespoon butter
Chicken Caprese Panini
- 2 ciabatta rolls or 4 slices of sturdy bread
- 1 seasoned chicken breast thinly sliced
- 4 to 6 slices prosciutto
- 6 tablespoons pesto
- 4 tablespoons tomato jam
- 2 to 3 oz mozzarella sliced
- balsamic glaze (optional)
Instructions
- Make the Tomato Jam - Add chopped tomatoes, brown sugar, thyme leaves, balsamic vinegar, salt and pepper into a small saucepan. Over medium/low heat, cook until the tomatoes are soft and jammy, and the moisture has evaporated. Stir occasionally at the beginning, and then stir more frequently as the moisture cooks out. It will take between 25 to 30 minutes. Cool completely before using.2 cups (360g) roma tomatoes, about 4 to 53 tablespoons (37g) brown sugar1 tablespoon balsamic vinegar1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)½ teaspoon salt (or to taste)¼ teaspoon black pepper
- Make the Pesto. If using store-bought, proceed to the next step.
- Cook the Chicken - Combine seasonings in a small bowl and evenly sprinkle it all over the chicken breast. Heat 1 tablespoon of oil in a skillet over medium heat. Place chicken round side down and cook undisturbed for 6 to 8 minutes. Flip and continue to cook the other side for another 6 to 8 minutes. Sear the sides of the chicken breast as well, to ensure it cooks evenly. Once the chicken reaches 165ºF (74ºC), turn the heat off and add the butter. As it melts, baste the chicken on both sides. Remove from the pan and let it rest for 20 minutes before slicing. If making ahead, you can store in the fridge for up to 3 days.1 chicken breast¼ teaspoon dried oregano (or italian seasoning)¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon salt⅛ teaspoon black pepper1 tablespoon oil1 tablespoon butter
- Assemble the Panini - Cut 2 ciabatta rolls in half or lay down 4 slices of any sturdy bread. Spread about 3 tablespoons of pesto on one half of the bread and 2 tablespoons of tomato jam on the other half (you may need to add more depending on how large your bread is). Next, add thinly sliced chicken breast on top of the pesto, followed by 2 to 3 slices of prosciutto and a few slices of mozzarella cheese. Drizzle some balsamic glaze over the tomato jam if desired. Finally, combine the 2 halves to form a sandwich.
- Grill the Panini - Over medium, heat some oil in a grill pan or skillet, and place sandwiches into the pan. Place another heavy skillet on top of the sandwiches and cook until both sides are golden brown. If you have a panini press, cook per manufacturer's instructions. Serve warm and enjoy!
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