Chicken Caprese Panini

A delightful sandwich combining juicy chicken, fresh mozzarella, roasted red peppers, and pesto, perfect for a quick lunch or dinner.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 servings

Course: Dinner, Lunch, Snack

Cuisine: Italian

Calories: 350

Main Ingredients

4 slices Italian bread, thickly sliced Use thick slices for a sturdy panini.
2 tablespoons pesto Choose your favorite pesto for flavor.
1 breast chicken, cooked and sliced in half lengthwise Use grilled or roasted chicken.
2 tablespoons red onion, slivered Red onions add a nice crunch.
1/4 cup roasted red peppers, thinly sliced Store-bought or homemade roasted peppers work.
4 ounces low moisture, part-skim mozzarella Can substitute with provolone if desired.
1 spray cooking spray For grilling.

Preparation

Preheat a panini press or skillet over medium heat.
Spread pesto on one side of each slice of bread.
Layer the cooked chicken, red onion, roasted red peppers, and mozzarella on the non-pesto side of two slices of bread.
Top with the other slices, pesto side down.
Spray the outside of the panini with cooking spray.

Cooking

Cook in the panini press or skillet for about 3-5 minutes, or until the bread is golden brown and the cheese is melted.
Slice and serve warm.

Serve with a side salad or crispy chips. Adding a light dip or extra pesto can enhance flavor. Best eaten warm.