Chicken Caprese Panini
With chicken as the number one sandwich protein on menus today, no restaurant should be without this crispy, Italian-style chicken panini. Grande’s all natural, fresh Burrata cheese provides the perfect topping to a traditional pressed panini that also features creamy lemon basil pesto and oven roasted tomatoes
Course: Sandwiches
Products used: Burrata
Chicken Caprese Panini
Yield: One sandwich
Ingredients
- 2 bread Italian slices, each
- 1⁄4 oz. Olive oil
- 6 tbsp. Creamy Lemon Basil Pesto
- 4 slices Oven Roasted Tomatoes
- 1 Panko chicken cutlet, thin, pan fried
- 1 Grande Burrata ball, cut in 3 pieces
Directions
- Brush outside of bread with olive oil. Spread 1 tbsp. Lemon Basil Pesto on each side of bread. Layer 4 slices Roasted Tomatoes on bottom slice of bread; top with 1 panko chicken cutlet and sliced Grande Burrata. Close with top half of sandwich.
- Grill on panini press until golden.
- Slice panini in half; accompany with 4 tbsp. Lemon Basil Pesto portioned in a ramekin.
Lemon Basil Pesto
Yield: 1 1/2 cups (6 servings)
Ingredients
- 1 cup Basil pesto, prepared
- 1⁄2 cup Mayonnaise
- 2 tbsp. Lemon zest, fresh
- Salt, as needed
- Black pepper, as needed
Directions
- Combine all ingredients in bowl and whisk to blend.
- Cover and chill to hold.
Oven Roasted Tomatoes
Yield: 48 quarts
Ingredients
- 12 Tomatoes, quartered, seeds removed
- Olive oil, as needed
- 1 tbsp. Fresh oregano, chopped
- Salt, as needed
- Black pepper, as needed
Directions
- Combine all ingredients in bowl and toss to evenly coat tomato quarters.
- Roast in a preheated oven at 400°F until softened and caramelized.
