Chicken Caprese Panini Recipe
Updated: Aug 20
Crispy & Easy Chicken Caprese Panini Recipe
Creative Cooking for the Health-Conscious Gourmet
When summer heat sets in, simple meals that keep the kitchen cool are the way to go. This fancy but easy sandwich relies on a rotisserie chicken so the only cooking involved is 4 minutes on a panini press. It provides plenty of protein and a variety of veggies spiced up with an easy to make pesto mayonnaise. You can even make it on the stove top if you don’t have a panini press.
Ingredients
4 Ciabatta rolls
12 oz Rotisserie chicken, sliced
4 oz Fresh mozzarella, sliced
1 Tomato, sliced
2 cups fresh spinach, washed & trimmed
4 tsp Butter or margarine
½ tsp salt
¼ tsp ground black pepper
1 Tbsp prepared basil pesto,
3 Tbsp mayonnaise
1 tsp capers, drained
Instructions
Prepare pesto mayo by mixing pesto, mayo, and capers, stir well and set aside.
Preheat panini press.
Prepare
Open ciabatta rolls and spread the inside of the bottom half with some pesto mayonnaise.
Then layer each with ¼ of the chicken, cheese, tomato and spinach. Sprinkle with salt and pepper.
Spread the outside of the top half with butter.
Put halves of the roll together.
Cook
Place sandwiches butter side down on panini grill.
Spread butter on the exposed top side of the roll.
Close grill and cook for 2 minutes.
Flip the sandwich and cook for 2 minutes more.
Notes
If you don’t have a panini press, heat a fry pan, place the sandwich in the pan and place another weighted pan or skillet on top of the sandwich to compress it while cooking. You won’t get grill marks but still have delicious panini
Makes 4 sandwiches
Nutrition Information per sandwich
360 Calories, 20 g fat, 9 g saturated fat, 5 mg cholesterol, 35g carbohydrate, 2g fiber, 35 g protein, 415 mg potassium, 700 mg sodium
Editor’s Note: This recipe provides for a low-calorie, low-cholesterol, high protein, low carb meal!