Ever get hit by that “what do I make for lunch?” spiral and almost just grab a bag of chips? Seriously, same. Let me tell you, a pesto chicken caprese panini saved my day last week. I was craving something fancier than a boring sandwich, but didn’t want to spend an hour cooking. Hang on, if you love easy chicken recipes, check out these avocado chicken wraps for another winner. Anyway, this panini is fast, simple, and oddly enough feels a bit like a five-star café special. 
Popular Additions
Everyone’s got their thing, right? After making this pesto chicken caprese panini so many times, I got a little wild with the extras. Some folks go ham (not literal ham… unless you’re into that, then hey), but I like to keep it simple. Here are a few ideas:
- Sliced avocado makes it super creamy and rich
- Roasted red peppers add this, uh, sweet punch
- Toss in a handful of arugula for a fresh, peppery bite
- A drizzle of balsamic glaze if you’re feeling snazzy
Trust me, it’s impossible to ruin this combo. My friend tried it last weekend with sun-dried tomatoes and just would not shut up about it. 
How to Make a Chicken Pesto Panini
Roll up your sleeves (or don’t, just keep your shirt clean) because this is easy. Grab a loaf of ciabatta or focaccia if you can. Anything with a crisp edge works. First, slather pesto on both sides of your bread. Don’t skimp, the more the better. I usually use rotisserie chicken (for maximum laziness), but grilled works too. Add shredded or sliced chicken right on top of the pesto.
Next comes fresh mozzarella. Lay on thick slices—thin mozz feels pointless here, in my very dramatic opinion. Add bright red tomato slices and a little sprinkle of salt. The top bread goes on and then boom—into a panini press if you have one. Do not panic if you don’t, a skillet and heavy pan smushes it just fine. Give it a few minutes on each side until the cheese gets gooey and bread is golden. You’ll be pacing, it smells that good.
I’ve tried so many “quick” paninis and got burned (literally and figuratively) until this recipe. Best lunch decision I made all year!
Recipe Tips
Okay, here’s where a random stranger on the internet lets you in on a few secrets. First: don’t overstuff the panini. Seriously, I’ve had mine explode everywhere like some kind of mozzarella volcano. Keep layers even, you’ll thank me mid-bite. Also, if your bread is a day old, brush the outside with olive oil before grilling. Makes it high-key crispy.
Pesto from a jar works, but homemade pesto? Chef’s kiss. If you’re gluten-free, go wild with GF bread, it still works. And one more thing—if the mozzarella leaks out and gets all crispy on the pan, don’t be mad, that’s the good part.
Variations
Let’s be real, recipes are really just guidelines (or suggestions, my grandma would say). You can totally switch things up. Try turning this pesto chicken caprese panini into a wrap for picnics or swap chicken for turkey slices if you’re using fridge leftovers. Toasted sourdough instead of ciabatta is shockingly tasty.
Feeling spicy? Add a smear of hot sauce under the pesto—trust me, your tastebuds will high-five you later. You can also add a fried egg for breakfast-y vibes. I even tried it cold once… not my top choice, but hey, still edible.
What Kind Of Cheese Do You Use in Caprese?
Alright, here’s the deal. Traditional caprese uses fresh mozzarella. Like, the soft ball type you usually see in water. Honestly, if you’ve only got shredded mozzarella, it’ll work, but you lose that creamy bite. Surely don’t use American cheese, unless you’re feeling wild and want a totally different thing.
If you can’t find fresh mozzarella, sliced provolone gets you close in gooeyness. I tried Monterey Jack in a pinch—decent, but a little blander. So, stick to fresh if you can, but don’t sweat it.
Common Questions
Can I use leftover chicken?
Yes, that’s honestly what I do most of the time. Rotisserie works, grilled, even roasted. Just slice it up.
Do I need a panini press?
Nope. I use my cast-iron skillet and press down with another heavy pan. Turns out crispy, still melts the cheese.
Why is my bread soggy?
Probably too much tomato or not enough heat. Make sure you preheat your pan and pat the tomato slices dry first.
Does it freeze well?
Not really, I tried and it got all weird. Just make what you’ll eat.
Any dairy-free options?
Yep! Lots of stores boast vegan mozzarella, just melt it gently so it doesn’t get rubbery.
Ready to Make the Best Lunch Ever?
So, to wrap this up, making a pesto chicken caprese panini at home is a genuine game-changer. All it really takes is a few handfuls of ingredients and barely any effort. For more sandwich magic, take a peek at “Chicken Caprese Pesto Panini {No Press Required}” and also drool over this “Chicken Caprese Sandwich.” Bet you’ll never look at regular sandwiches the same. Now, seriously, go grab that pan and start making lunch amazing again. 
Chicken Pesto Caprese Panini
Ingredients
Method
- Spread pesto generously on both slices of the bread.
- Add shredded or sliced rotisserie chicken on one slice.
- Layer thick slices of fresh mozzarella on top of the chicken.
- Top with slices of tomato and a sprinkle of salt.
- Close the sandwich with the second slice of bread.
- Press the sandwich in a panini press or on a skillet with a heavy pan.
- Cook for a few minutes on each side until the cheese is gooey and the bread is golden.