After all the soup, turkey, and holiday food, it’s time for something a bit simpler. Until, of course, the next holiday comes along. The market had some beautiful Campari tomatoes on sale, right next to the fresh mozzarella. I couldn’t resist. So, I put that together with some basil, leftover roast chicken, and a fresh loaf of ciabatta bread. Voila! The chicken caprese panini sandwich.
This is more of a guide than a recipe. There’s not a lot of measuring.
I started with leftover roast chicken, so I didn’t need to make the chicken. If you already have cooked chicken, just pop it into the sandwich. Some leftover rotisserie chicken would work nicely. All you have to do now is grill the bread, melt the cheese, and add the tomatoes and basil.
If not, see the substitutions and variations section below for ideas on how to cook the chicken,
The bread does tend to slurp up the olive oil, but really it’s worth it! The sandwich gets golden brown, and the cheese is gooey and melty. It’s your favorite childhood grilled cheese sandwich for grownups!
Do use the fresh mozzarella if you can get it. It’s far more flavorful (and I think it melts better) than the pre-packaged kind.
Substitutions and Variations for Chicken Caprese Panini Sandwich
- Saute some mushrooms (do that first) and add them to the sandwich at the end.
- Start with fresh chicken breasts (season with salt/pepper/balsamic vinegar/olive oil) then gently cook in olive oil
- Or, season the chicken with Italian seasoning, garlic powder, onion powder, salt and pepper. Cook that in a bit of olive oil
- Add some avocado
- Get an extra serving of veggies and put in a few spinach leaves
- Or, try cooking it in the broiler instead (less oil needed)
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