Crispy Chicken Caprese Panini with Smoked Gouda Fondue and Balsamic Greens

Indulge in a truly satisfying meal with this crispy chicken caprese panini. Layers of tender chicken, fresh tomato and a creamy basil sauce are sandwiched between slices of sourdough, then pan-fried until golden and melty. It’s a comforting classic elevated with a touch of elegance.

On the side, enjoy crispy roasted potato wedges and a vibrant balsamic-dressed salad. But the real star is the decadent smoked gouda fondue-perfect for dipping those wedges. This dish is a complete, crowd-pleasing dinner that feels special any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 cup Smoked Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Thinly slice tomato into rounds.
2. In a small bowl, combine basil paste and crème fraîche. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
3. While potatoes roast, arrange sourdough slices on a clean work surface. Spread with creamy basil sauce. Layer with tomato, mozzarella and Monterey Jack; season with pepper. Close sandwiches.
4. Melt 1 TBSP butter in a large nonstick pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter per batch.) Add sandwiches; push around until butter is absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes. Add another 1 TBSP butter, flip sandwiches and cook until golden and cheese fully melts, 4-6 minutes more. (Tip: place a heavy pan on top for a real panini press effect.)
5. While sandwiches toast, heat cheese roux concentrate in a small pot over medium heat, whisking lightly, until clumpy, 30-60 seconds. Reduce heat to medium-low and add ¼ cup water, whisking constantly until smooth and thickened. Remove from heat; add smoked gouda a handful at a time, whisking until melted.
6. In a large bowl, toss mixed greens with a drizzle of olive oil, salt and pepper. Add balsamic glaze to taste. Halve panini. Divide panini, potato wedges and salad between plates. Serve with fondue on the side for dipping potatoes. (Enjoy fondue hot; if it cools, add 1 tsp water and rewarm over medium heat, whisking.)

Recipe Tips

FAQ

Can I use a panini press instead of a skillet?

Yes, a panini press works great. Preheat it, butter the bread and cook until golden and cheese melts, about 4-6 minutes.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little milk to thin it out.

How do I store leftovers?

Store panini, wedges and salad separately in airtight containers in the fridge for up to 2 days. Reheat panini in a skillet or oven to restore crispiness.