Balsamic Chicken and Arugula Panini

Name: Balsamic Chicken and Arugula Panini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, halved lengthwise to create 4 thin cutlets, then pounded to even ½-inch thickness; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil, divided; ½ cup (120 ml) aged balsamic vinegar; 2 tbsp (30 g) honey; 1 clove (3 g) garlic clove, minced; ½ medium (80 g) red onion, thinly sliced; 2 cups (50 g) fresh arugula, lightly packed; 6 oz (170 g) fresh mozzarella, sliced ⅛-inch thick; 1 loaf (about 12 oz) (340 g) ciabatta bread, sliced horizontally into 4 pieces; 1 tbsp (14 g) unsalted butter, softened, for spreading on bread

From the MyKitchenBank Kitchen

Juicy balsamic-glazed chicken, peppery arugula, creamy fresh mozzarella, and sharp red onion pressed between toasted ciabatta in this Italian-inspired sandwich. The warm chicken and melted cheese contrast beautifully with cool, crisp greens, all bound together with a simple balsamic reduction.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 2 panini

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Ingredients

2 servings

2 lb (900 g) boneless, skinless chicken breasts, halved lengthwise to create 4 thin cutlets, then pounded to even ½-inch thickness
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil, divided
½ cup (120 ml) aged balsamic vinegar
2 tbsp (30 g) honey
1 clove (3 g) garlic clove, minced
½ medium (80 g) red onion, thinly sliced
2 cups (50 g) fresh arugula, lightly packed
6 oz (170 g) fresh mozzarella, sliced ⅛-inch thick
1 loaf (about 12 oz) (340 g) ciabatta bread, sliced horizontally into 4 pieces
1 tbsp (14 g) unsalted butter, softened, for spreading on bread

Equipment (6)

12-inch skillet or sauté pan
Meat mallet or rolling pin
Panini press or cast iron skillet (10-inch) with a heavy weight
Small saucepan
Instant-read thermometer (optional but helpful)
Cutting board and serrated bread knife

Steps

Before you start

Pound chicken breasts to even ½-inch thickness so they cook evenly
Have a panini press or cast iron skillet ready
Slice the ciabatta and mozzarella ahead of time

1
Make balsamic reduction
- In a small saucepan over medium heat, combine ½ cup (120 ml) balsamic vinegar, 2 tbsp honey, and 1 minced garlic clove.
- Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the mixture reduces to about ¼ cup (60 ml) and coats the back of a spoon.
- The reduction should be thick, glossy, and syrupy.
- Remove from heat and set aside to cool slightly; it will thicken more as it cools.
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Ready when: Reduction coats the back of a spoon and measures about ¼ cup
Tip: Don't skip the reduction—it concentrates the flavor and creates the signature tangy-sweet glaze that makes this sandwich special.
2
Season and cook chickenOven 165°F / 75°C
- Season the 4 pounded chicken cutlets generously on both sides with kosher salt and freshly ground black pepper.
- Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering (about 1 minute).
- Place 2 chicken cutlets in the pan and cook for 3–4 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C) in the thickest part.
- Transfer to a plate and repeat with the remaining 1 tbsp olive oil and the other 2 cutlets.
- Let the cooked chicken cool for 2–3 minutes.
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Ready when: Chicken is golden brown and internal temperature reaches 165°F (74°C)
Tip: Even thickness ensures the chicken cooks through without drying out the edges. Don't crowd the pan—cook in two batches for a good golden crust.
3
Brush balsamic on chicken
- Once the chicken has cooled slightly, brush or spoon about 2 tbsp of the balsamic reduction over the 4 warm chicken cutlets, coating both sides lightly.
- Reserve the remaining reduction for serving.
- The warm chicken will absorb the glaze beautifully.
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Tip: Apply the glaze while the chicken is still warm so it soaks in; add it too early and it may run off.
4
Build the panini
- Preheat your panini press to medium-high heat (or get a cast iron skillet ready).
- Spread softened butter thinly on the inside surfaces (the cut sides) of each of the 4 ciabatta pieces.
- On the bottom halves, layer as follows: 1 balsamic-glazed chicken cutlet, a few slices of red onion, 3 oz (85 g) fresh mozzarella slices, and a handful of fresh arugula.
- Top with the second ciabatta piece, buttered-side down, pressing gently.
- You now have 2 panini sandwiches.
- Repeat with the remaining 2 chicken cutlets, onion, mozzarella, and arugula on the other 2 bread pieces.
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Tip: Don't overstuff—too much filling makes the bread tear and the sandwich harder to press evenly. Layer ingredients flat and in a single layer.
5
Press and toast the panini
- Place the assembled panini on the preheated panini press (or in a cast iron skillet over medium-high heat) and close the lid, pressing down firmly.
- If using a skillet, weight the sandwich with another skillet or a cast iron griddle on top.
- Toast for 2–3 minutes until the bread is golden brown and crispy and the mozzarella is beginning to melt.
- You should hear a gentle sizzle and smell toasted bread.
- Carefully flip each sandwich (if using a skillet) and press again for another 1–2 minutes until the second side is golden brown and the cheese is fully melted.
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Ready when: Bread is golden brown and crispy; mozzarella is fully melted and visible at the edges
Tip: Press firmly but not aggressively—you want the cheese to melt and the bread to crisp without the filling squishing out the sides. If using a skillet without a panini press, a heavy lid or another pan works well as a weight.
6
Rest and serve
- Transfer the hot panini to a cutting board and let them rest for 1–2 minutes (the cheese will set slightly, making them easier to handle and eat).
- Cut each panini in half diagonally.
- Drizzle the reserved balsamic reduction over the cut surfaces and serve immediately while the bread is still warm and crispy.
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Tip: A brief rest prevents the cheese from being dangerously hot and makes the sandwich less likely to fall apart when you bite into it.

Good to know

Tips

Pound the chicken evenly to ½-inch thickness—this ensures even cooking and prevents dry edges while the center is still raw.
Preheat your panini press or skillet properly; this guarantees a crispy exterior and helps the cheese melt before the bread burns.
The balsamic reduction is key: a full-flavored, concentrated glaze that elevates the sandwich far beyond the sum of its parts. Don't skimp on this step.
Don't assemble the panini until just before grilling. If assembled in advance, the bread will absorb moisture from the mozzarella and become soft rather than crispy.

Make ahead

The balsamic reduction can be made up to 3 days ahead and stored in an airtight container in the refrigerator; reheat gently over low heat before using. Chicken can be cooked and glazed up to 4 hours ahead and stored in the refrigerator; reheat gently in a skillet over medium-low heat for 2–3 minutes before assembling. Assemble and press the panini fresh for the best texture.

Storage & reheating

These panini are best enjoyed fresh and warm. Leftovers can be wrapped individually in parchment or foil and stored in the refrigerator for up to 1 day. Reheat in a skillet over medium heat for 2–3 minutes per side, pressing gently, until the bread is warm and the cheese is melted again. Do not freeze assembled panini, as the bread will become soggy. Frozen balsamic reduction keeps for up to 3 months.

Substitutions

ciabatta bread → focaccia or sturdy Italian sandwich rolls. Both have enough structure to hold up to pressing and contain the filling well. Adjust cooking time slightly based on thickness.
fresh mozzarella → provolone or smoked mozzarella. Provolone adds a sharper, more assertive flavor; smoked mozzarella brings depth. Both melt smoothly and pair well with the balsamic chicken.
fresh arugula → baby spinach or mixed greens. Both soften slightly when pressed and warm, adding tender texture. Spinach is milder; mixed greens add complexity.
aged balsamic vinegar → aged red wine vinegar mixed with a pinch of sugar. Red wine vinegar with 1 tsp sugar per ¼ cup vinegar gives a similar tangy-sweet profile, though the flavor is slightly brighter and less complex.