Grilled Chicken Caprese Panini

I love pulling out my panini press in the summer. This panini is one of our go-to sandwiches all season long. It’s super satisfying without being too heavy, which makes it perfect for hot days or hanging out by the pool. And honestly, turning a regular sandwich into a panini just makes it better!

Ingredients (makes 4 paninis)

8 slices sourdough bread

Butter, softened (for spreading on bread)

1 lb grilled chicken, sliced

8 oz fresh mozzarella, sliced

1–2 tomatoes, sliced

Handful of fresh basil leaves or 1/4 cup pesto

2 tbsp balsamic vinegar

Instructions

-Preheat your panini press.

-Lightly butter one side of each slice of sourdough. These will be the outer sides that touch the press.

-Layer grilled chicken slices.

-Add 2–3 slices of tomato.

-Place slices of fresh mozzarella.

-Drizzle a small amount of balsamic vinegar over the mozzarella.

-Add fresh basil leaves or spread a layer of pesto.

-Top with the second slice of bread, buttered side out.

-Place the sandwich in the panini press and close the lid.

-Grill for 4–6 minutes, or until the bread is golden and crisp and the cheese is melted.

-Let it rest for 1–2 minutes before slicing.

Talk soon,

Mary