Chicken Caprese Panini – just scratch

This Chicken Caprese Panini is so easy and flavorful! In this pressed sandwich, moist and tender slices of seasoned chicken breast are drizzled with a balsamic glaze and then topped with tomatoes, parmesan, basil and mozzarella and sandwiched between ciabatta. Served 4

My newest obsession = this chicken caprese sandwich.

I blame my daughter. Ever since she brought this tropical smoothie sandwich home for me – I’ve been obsessed with it. So much so that I’ve started making it at home, which, as you can imagine, is a million times better. They are great as is or served with soup!

Over the weekend Mal picked me up some ciabatta rolls from her work just so I could make them for Sunday lunch. So of course I grabbed my camera and photographed the recipe. It was a cloudy and gray day in Michigan (if you know You know) so the photos are meh. But I promise you, these sandwiches are amazing!

To make this Chicken Caprese Panini you will need:

• Chicken breast – Boneless, skinless and butterflyed throughout (thin cut).
• kosher salt – Used for dry salting to add flavor and moisture. More on that below.
• lemon pepper – Adds bright citrus notes with a sharp pepper bite.
• Ciabatta rolls – If they’re the take-and-bake kind, they don’t need to be baked first.
• Balsamic Glaze – Reduced balsamic vinegar is sweet and syrupy.
• tomato – It’s not a Caprese without a tomato. Use your favorite!
• parmesan cheese – Gives a fruity, nutty and slightly salty taste.
• basil – If in a pinch, grease the top or the bottom roll with 1 tbsp pesto.
• mozzarella cheese (slices) – I use semi-fat mozzarella slices, but grated or fresh whole milk can also be used.

Measure out 3/4 to 1 teaspoon kosher salt and sprinkle both sides of 2 thinly sliced ​​chicken breasts. I make a double batch hence the extra chicken in the bowl so I had to use more. Set this aside for 25 to 30 minutes, or up to 1 hour (for boneless, skinless chicken breasts). This method is called dry salting. I first learned about this quick magic trick when Pat and I smoked chicken breasts over the summer.

WHAT IS DRY POOLING?

Dry curing is a quick way to cure meat without having to go through all the rigamarole of making a wet brine. In short? It salts your meat and lets it rest before cooking. Which is great if you’re short on time, because meat can soak in a wet brine for hours! Dry salting draws out moisture, breaks down the salt, and then the chicken reabsorbs the salty “brine” and not only flavors it throughout the meat, but also tenderizes it. Dry salting will not dry out your chicken at all. Instead, dry salting results in succulent, tender chicken every time. That is, as long as you don’t overcook your chicken. 😉

Once the chicken is done, season with lemon pepper. I don’t measure, I just sprinkle and toss to coat.

I cooked the chicken in my air fryer at 390° for 11-12 minutes (or until fully cooked), flipping it halfway and letting it rest before slicing. You can also grill (outdoors or indoors) or pan fry.

Cut your ciabatta rolls in half horizontally, top with sliced ​​chicken and drizzle with 1/2 tablespoon of balsamic glaze.

Top with a slice of tomato, 1 tablespoon freshly grated parmesan cheese and 4 large basil leaves.

Finally top with a slice of mozzarella (or use grated) and replace the top half of the bun.

Spray the bottom of your panini press with olive oil spray before preheating. My panini press is old, but I’ve linked the newer version of it in the printable recipe at the bottom of this post.

Spray the tops or your sandwiches with olive oil spray and place on the preheated press.

Close the lid and press until the top is golden and the cheese is melted.

Cut in half.

And serve.

So ridiculously simple, but the taste is *Chefs Kiss*💋

Enjoy! And if you try this Chicken Caprese Panini Recipe let me know! Take a picture and tag me chirp or instagram!