Chicken Caesar Panini

Name: Chicken Caesar Panini
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (about 2 large breasts) (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets total, pounded to ½-inch (1.25 cm) thickness, patted dry; 1 tbsp (15 ml) olive oil; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ½ tsp (1½ g) garlic powder; 4 rolls (460 g) ciabatta rolls (about 4 oz/115 g each), split horizontally with a serrated knife; 3 tbsp (42 g) unsalted butter, softened to room temperature; ¼ cup (60 ml) creamy Caesar dressing, for spreading; 4 slices (about 2 oz) (60 g) provolone cheese, thinly sliced; ¼ cup (25 g) Parmesan cheese, finely grated, for inside the sandwiches; 2 tbsp (12 g) Parmesan cheese, finely grated, for the crust; 3 cups (100 g) romaine hearts, washed, thoroughly dried, and sliced into ½-inch (1.25 cm) ribbons; 2 tbsp (30 ml) creamy Caesar dressing, for tossing; 2 tsp (10 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Juicy seared chicken cutlets, melted provolone and Parmesan are pressed between crisp, buttery ciabatta, then finished with cool, lemony Caesar-dressed romaine for a hot-and-crunchy sandwich that tastes like your favorite salad.

Prep: 22 min
Cook: 18 min
Wait: 10 min
Total: 50 min
Makes: 4 paninis

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Ingredients

4 servings

For the chicken
1½ lb (about 2 large breasts) (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets total, pounded to ½-inch (1.25 cm) thickness, patted dry
1 tbsp (15 ml) olive oil
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
½ tsp (1.5 g) garlic powder
For the paninis
4 rolls (460 g) ciabatta rolls (about 4 oz/115 g each), split horizontally with a serrated knife
3 tbsp (42 g) unsalted butter, softened to room temperature
¼ cup (60 ml) creamy Caesar dressing, for spreading
4 slices (about 2 oz) (60 g) provolone cheese, thinly sliced
¼ cup (25 g) Parmesan cheese, finely grated, for inside the sandwiches
2 tbsp (12 g) Parmesan cheese, finely grated, for the crust
For the romaine topping
3 cups (100 g) romaine hearts, washed, thoroughly dried, and sliced into ½-inch (1.25 cm) ribbons
2 tbsp (30 ml) creamy Caesar dressing, for tossing
2 tsp (10 ml) fresh lemon juice

Equipment (8)

Panini press (or large skillet plus a heavy pan or foil-wrapped brick to weigh the sandwiches down)
10–12 inch (25–30 cm) heavy skillet
Meat mallet or rolling pin
Plastic wrap or parchment paper
Instant-read thermometer
Sharp chef's knife and serrated bread knife
Cutting board
Medium mixing bowl

Steps

Before you start

Take the butter out of the fridge so it is soft and spreadable (about 30 minutes ahead).
Use a 10–12 inch (25–30 cm) skillet for the chicken; cutlets should fit without overlapping, or cook in two batches.
No panini press? Use a second heavy skillet or a foil-wrapped brick on top of the sandwiches in a large skillet (see tips).
Pound the chicken to an even ½-inch (1.25 cm) thickness so it cooks through quickly without drying out.

1
Slice and pound chicken
- Lay one hand flat on top of a chicken breast and, using a sharp knife, slice it horizontally into 2 equal cutlets.
- Repeat with the second breast to make 4 cutlets.
- Place the cutlets between sheets of plastic wrap or parchment on a cutting board.
- Pound with a mallet or rolling pin, working from the thick end outward, until each is an even ½ inch (1.25 cm) thick.
- Pat both sides very dry with paper towels.
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Ready when: Cutlets are an even thickness, with no thick lump at one end.
Tip: Uneven cutlets cook unevenly: the thin edges dry out before the thick center is safe.
2
Season the chicken
- Rub the cutlets on both sides with the olive oil, then sprinkle evenly with the kosher salt, black pepper and garlic powder.
- Leave on the counter for 5 minutes while you get the other ingredients ready.
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Ready when: Cutlets look evenly speckled with seasoning on both sides.
3
Sear the chicken
- Heat a 10–12 inch (25–30 cm) heavy skillet over medium-high heat for 2 minutes until hot.
- Add the cutlets in a single layer (work in two batches if they crowd).
- Cook without moving for 5–6 minutes until deeply golden on the bottom, then flip and cook 4–5 minutes more.
- The thickest part should read 165°F (74°C) on an instant-read thermometer.
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Ready when: Golden-brown crust on both sides, juices run clear, and the thickest part reads 165°F (74°C).
Tip: Resist moving the chicken early; it releases from the pan on its own once a crust forms.
4
Rest and slice chicken
- Transfer the cutlets to a clean cutting board and let rest 5 minutes so the juices redistribute.
- Meanwhile, plug in the panini press and preheat to medium-high (about 375°F/190°C).
- Slice each cutlet crosswise into ½-inch (1.25 cm) strips.
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Ready when: Slices look moist and white throughout, with no pink.
Tip: Slicing right away lets the juices run out and makes the chicken dry.
5
Dress the romaine
- In a medium bowl, toss the romaine ribbons with the 2 tablespoons of Caesar dressing for tossing and the lemon juice until every piece is lightly coated.
- Set aside in the fridge or at a cool spot; it goes into the sandwiches after pressing.
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Ready when: Leaves are glossy and lightly coated, not dripping.
Tip: Keep the lettuce dry before dressing. Wet leaves make the dressing slide off and the sandwich soggy.
6
Prep the bread
- Spread the inside of each ciabatta roll's cut sides with the ¼ cup Caesar dressing, using about 1 tablespoon per roll (2 halves).
- Spread the softened butter in a thin, even layer over the outside of each top and bottom half.
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Ready when: Outsides are covered edge to edge with a thin shine of butter.
Tip: Butter all the way to the edges for an evenly golden, crisp crust.
7
Assemble the paninis
- On the bottom half of each roll, layer 1 slice of provolone, then one quarter of the sliced chicken, then 1 tablespoon of the inside Parmesan sprinkled over the top.
- Close with the top halves.
- Sprinkle and gently press the 2 tablespoons outside Parmesan, about ½ teaspoon per side, onto the buttered outsides.
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Ready when: Each sandwich is evenly layered, with cheese touching the chicken so it melts and glues the filling in place.
Tip: Placing cheese directly against the chicken helps it melt into the filling and keeps things from sliding out.
8
Press until golden
- Place 2 paninis at a time on the preheated press (or in a large skillet over medium heat with a heavy pan pressed on top).
- Close the lid gently and press for 4–6 minutes, until the bread is deep golden with dark grill marks and the cheese is melted.
- Repeat with the remaining paninis.
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Ready when: Crust is deeply golden and crisp, sandwiches are flattened to about 1 inch (2.5 cm), and cheese is visibly melting at the edges.
Tip: If the bread browns before the cheese melts, lower the heat and press 1–2 minutes longer.
9
Fill and serve
- Move the paninis to a cutting board and let sit 1 minute.
- Lift each top half and tuck in a quarter of the dressed romaine (about ¾ cup/25 g).
- Close, slice in half on the diagonal with a serrated knife and serve right away.
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Ready when: Bread is crisp when cut, with crunchy lettuce against the hot chicken.
Tip: Add the lettuce after pressing so it stays crisp instead of wilting.

Good to know

Tips

Pounding the chicken to an even ½ inch (1.25 cm) is the single biggest step for juicy, evenly cooked chicken.
Without a press, cook sandwiches in a large skillet over medium heat and weigh them with a heavy pan topped with cans; flip once after 3 minutes for 6 minutes total.
Don't overload the sandwiches; too much filling squeezes out and burns on the press.
Add a pinch of red pepper flakes or a few sun-dried tomato strips for extra kick.

Make ahead

Cook, rest and slice the chicken up to 2 days ahead and refrigerate in an airtight container. Rewarm the slices in a skillet for 2 minutes or in the microwave for 30 seconds, then assemble and press. Keep the romaine undressed until just before serving.

Storage & reheating

Best eaten immediately. Pressed paninis (without the romaine) keep refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium-low heat 3–4 minutes per side until hot throughout, then add fresh romaine. Cooked sliced chicken freezes up to 2 months; thaw overnight in the fridge. Do not leave at room temperature more than 2 hours.

Substitutions

ciabatta rolls (about 4 oz/115 g each) → Focaccia, sourdough slices or a baguette cut into 4 sandwich-length pieces. Sourdough slices press faster (3–4 minutes); use 8 slices total.
provolone cheese → Mozzarella or Swiss cheese slices. Low-moisture mozzarella melts well; fresh mozzarella is too wet.
creamy Caesar dressing, for spreading → Homemade or garlicky mayonnaise thinned with lemon juice and a pinch of anchovy paste. Use the same amount if you prefer to skip bottled dressing.
unsalted butter → Olive oil or mayonnaise. Brush or spread a thin layer on the outside of the bread, same amount; mayonnaise gives a very even golden crust.