chicken caprese panini
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Chicken Caprese Panini

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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

  1. 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.
  2. Grill on panini press until golden.
  3. 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

  1. Combine all ingredients in bowl and whisk to blend.
  2. 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

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

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