Name: Chicken Caprese Panini
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; 1 cup Basil pesto, prepared; 1/2 cup Mayonnaise; 2 tbsp. Lemon zest, fresh; Salt, as needed; Black pepper, as needed; 12 Tomatoes, quartered, seeds removed; Olive oil, as needed; 1 tbsp. Fresh oregano, chopped; Salt, as needed; Black pepper, as needed

Instructions

Chicken Caprese Panini

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

Combine all ingredients in bowl and whisk to blend.
Cover and chill to hold.

Oven Roasted Tomatoes

Combine all ingredients in bowl and toss to evenly coat tomato quarters.
Roast in a preheated oven at 400°F until softened and caramelized.

Note

Yield: One sandwich

Yield: 1 1/2 cups (6 servings) Pesto

Yield: 48 quarts oven roasted tomatoes

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Chicken Caprese Panini