Chicken Caprese Panini

With chicken as the number one sandwich protein on menus today, no restaurant should be without this crispy, Italian-style chicken panini. Grande’s all natural, fresh Burrata cheese provides the perfect topping to a traditional pressed panini that also features creamy lemon basil pesto and oven roasted tomatoes.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Chicken Caprese Panini
  • Italian bread slices, 2 each
  • 1/4 oz. Olive oil
  • 6 tbsp. Creamy Lemon Basil Pesto (see recipe)
  • 4 slices Oven Roasted Tomatoes (see recipe)
  • 1 Panko chicken cutlet, thin, pan fried
  • 1 Grande Burrata ball, cut in 3 pieces

DIRECTIONS

Chicken Caprese Panini
  1. Brush outside of bread with olive oil. Spread 1 tbsp. Lemon Basil Pesto on each side of bread.Layer 4 slices Roasted Tomatoes on bottom slice of bread; top with 1 panko chicken cutlet and sliced Grande Burrata. Close with top half of sandwich.
  2. Grill on panini press until golden.
  3. Slice panini in half; accompany with 4 tbsp. Lemon Basil Pesto portioned in a ramekin.

INGREDIENTS

Lemon Basil Pesto Yield: 1 1/2 cups (6 servings)
  • 1 cup Basil pesto, prepared
  • 1/2 cup Mayonnaise
  • 2 tbsp. Lemon zest, fresh
  • Salt, as needed
  • Black pepper, as needed

DIRECTIONS

Lemon Basil Pesto
  1. Combine all ingredients in bowl and whisk to blend.
  2. Cover and chill to hold.

INGREDIENTS

Oven Roasted Tomatoes Yield: 48 quarts
  • 12 Tomatoes, quartered, seeds removed
  • Olive oil, as needed
  • 1 tbsp. Fresh oregano, chopped
  • Salt, as needed
  • Black pepper, as needed

DIRECTIONS

Oven Roasted Tomatoes
  1. Combine all ingredients in bowl and toss to evenly coat tomato quarters.
  2. Roast in a preheated oven at 400°F until softened and caramelized.