By Protein
Chicken & Bacon Caprese Panini Recipe
Ingredients
- 2 EA. Rustic Sourdough Bread Slices, Toasted
- 2 OZ. Basil Pesto Sauce, Prepared
- 4 OZ. Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast , Warmed
- 2 OZ. Jimmy Dean® Fully Cooked Bacon Pieces , Warmed
- 4 EA. Slices Mozzarella
- 2 EA. Beefsteak Tomato, 1/4" Slices
- 1 TBSP. Balsamic Glaze, Prepared
- 2 OZ. Sautéed Baby Spinach (Sub-Recipe)
- 1/2 TSP. Oil Pan Spray
Elevate your menu with the Chicken & Bacon Caprese Panini—toasted sourdough layered with Tyson Red Label® Grilled Chicken , Jimmy Dean® B acon Pieces , mozzarella, tomato, sautéed spinach, basil pesto, and balsamic glaze. A quick-prep, foodservice-friendly recipe that blends classic Italian flavors with hearty proteins for a crave-worthy, versatile menu option.
Directions
- Pre-heat a panini press grill at 350°F.
- Place both slices of sourdough toast onto clean work surface. Spread basil pesto onto each slice.
- Place diced chicken breast and bacon pieces on one slice of sauced toast. Top with mozzarella cheese slices, balsamic glaze drizzle, sautéed spinach, and other slice of prepared toast.
- Spray panini grill with pan spray.
- Place sandwich onto panini grill and press down the top half of grill. Cook until cheese is melted and sandwich reaches an internal temperature of 165°F.
- Remove from heat and serve immediately.
Sautéed Spinach
Ingredients
- 1 TBSP. Unsalted Butter
- 2 TBSP. Yellow Onion, Minced
- 1 TBSP. Fresh Garlic Clove, Minced
- 16 OZ. Fresh Baby Spinach
- 1/4 TSP. Salt
Directions
- Place a sauté pan over medium-high heat.
- Add butter to pan and allow to melt.
- Add onion and garlic; sauté for about 1 minute or until ingredients become softened but not browned.
- Add spinach and salt to sauté pan; toss ingredients together and cook until spinach becomes wilted.
- Remove from pan and use as needed.
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