If you are a sandwich lover like myself, you are going to want to save this one. I can't stop talking about this chicken caprese pesto panini, because it truly checks all the boxes. We're talking sliced chicken breast, fresh mozzarella cheese, roasted peppers, and a (very generous) slather of pesto pressed between sourdough bread.
A bonus: you don't need a fancy panini press to make it. All it takes is just a hot skillet and a heavy plate or spatula. Ridiculously easy, flavorful, and excellent as a low-effort lunch or a quick weeknight dinner.
One of my favorite things to eat is a panini. Cheesy, gooey, warm, pressed bread filled with just about anything. My favorite though always incorporates pesto and red peppers. This one just hits so good each and every time I make it.
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Recipe at a Glance
- Cook Level: Making a sandwich like a panini is very easy and doable for just about anyone. Plus, you really don't need fancy equipment.
- Cook Time: From start to finish, this recipe should only take 20 minutes.
- Taste: Savory, creamy, and cheesy with a sharp tang from the pesto.
- Best Served With: Make a lunch board with sloppy joe sliders, BLT with avocado, and some caesar salad snack wraps for a kids playdate lunch or for gathering with friends on the weekend.
Important Ingredients
- Bread: I love using fresh sourdough, but you can use focaccia or krispina, ciabatta, or a standard bread.
- Chicken: I opted for oven roasted chicken breast sliced from the deli counter. You can easily use shredded chicken, grilled chicken, or breaded chicken cutlets.
- Pesto: It just makes the panini. I sometimes use store-bought, but homemade pesto doesn't take too long to make.
- Roasted Red Peppers:
- Mozzarella Cheese: A classic cheese in most panini recipes. Fresh mozzarella gives a milder taste, but you can truly use just about any kind.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
Step 1: Preheat your panini press (or cast iron skillet) to a medium heat. Then, take two pieces of bread and spread an even amount of pesto on both sides.
Step 2: Fold 2-3 pieces of chicken breast onto one side of the bread, then top with the cheese and roasted red peppers.
Step 3: Place the other slice of bread on top, pesto-side down, then add to the panini press or the cast iron skillet.
Step 4: Close the panini press and cook for 15-20 minutes or until the mozzarella melts and the top of the bread gets crisp. If you are using a cast iron skillet, weigh down the panini with a heavy pot or plate, flipping halfway through, for approximately 20 minutes. Slice and serve.
Simple Swaps and Substitutions
- Swap out the chicken breast for turkey breast, grilled chicken, chicken tenders, or eggplant
- If you don't like pesto, don't use it! Swap for an aioli, mayonnaise, or balsamic dressing.
- Want to make it even fancier? Layer in some arugula, tomatoes, and caramelized onions.
Frequently Asked Questions
You can wrap the leftovers of the sandwich in some aluminum or place in a ziplock container. To warm up, you can place in the microwave for a few seconds, or heat in a 300º oven for 5-10 minutes. You could also wrap this in plastic wrap, then freeze and defrost in the fridge a few hours before eating.
Hungry for more?
Check out these other incredible recipes to add to your meal planning:
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Chicken Caprese Pesto Panini Recipe
Equipment
- 1 panini press optional
- 1 cast iron skillet if you don't have a press
- 1 heavy bottomed pot
- 1 cutting board
- 1 bread knife or sharp chef's knife
Ingredients
- 4 slices bread
- 6 slices chicken breast
- 4 slices fresh mozzarella cheese
- 4 pieces roasted red pepper
- 3 tablespoon pesto divided
Instructions
- Preheat your panini press (or cast iron skillet) to a medium heat.
- Then, take two pieces of bread and spread an even amount of pesto on both sides.
- Fold 2-3 pieces of chicken breast onto one side of the bread, then top with the cheese and roasted red peppers.
- Place the other slice of bread on top, pesto-side down, then add to the panini press or the cast iron skillet.
- Close the panini press and cook for 15-20 minutes or until the mozzarella melts and the top of the bread gets crisp. If you are using a cast iron skillet, weigh down the panini with a heavy pot or plate, flipping halfway through, for approximately 20 minutes. Slice and serve.
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