Italian Caprese Chicken Panini with Basil Corn Relish

Caprese traces to the island of Capri, where fresh mozzarella, ripe tomatoes, and basil define the classic trio. This lunch panini folds that trio around grilled chicken on ciabatta, finished with a bright basil-corn relish and balsamic glaze.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 42g carbs
• 20g fat

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Ingredients

• 1 lb boneless skinless chicken breasts
• 4 ciabatta rolls
• 8 oz fresh mozzarella
• 2 large heirloom tomatoes
• 1½ cups fresh sweet corn kernels
• 1 cup fresh basil leaves
• 3 Tbsp balsamic glaze
• 3 Tbsp olive oil
• 1 tsp garlic powder
• ¾ tsp kosher salt
• ½ tsp black pepper
• 2 cups baby arugula

Instructions

1. 1Pound the chicken breasts to even ½-inch thickness. Season both sides with garlic powder, salt, and pepper.
2. 2Heat a grill pan or skillet over medium-high and brush with olive oil. Cook the chicken 4–5 minutes per side until golden grill marks appear and internal temperature hits 165°F. Rest briefly then slice.
3. 3In a small bowl toss the raw corn kernels with torn basil, a drizzle of olive oil, and salt to make a quick bright relish.
4. 4Slice the ciabatta rolls horizontally and brush the cut sides lightly with oil. Layer sliced chicken, thick heirloom tomato rounds, and torn mozzarella on the bottoms.
5. 5Spoon the basil-corn relish over the cheese, add arugula, and drizzle with balsamic glaze. Close the sandwiches.
6. 6Return the grill pan to medium heat. Press the panini with a clean heavy skillet or panini press for 3–4 minutes per side until the bread is crisp and the mozzarella melts.
7. 7Slice each panini on the diagonal and serve immediately while the cheese is still stretchy. Wrap cooled leftovers tightly for next-day lunches that reheat well in a toaster oven.