Chicken Caponata and Pressed Sandwich

Chicken Caponata and Pressed Sandwich is a fun and exciting take on this classic Sicilian meal! The sweet and savory flavors of this caponata have chicken added to it to make this a complete meal. You can also make a delicious pressed sandwich with the to take on the go for a great lunch idea. Or pack them up for a picnic with the family and friends. This is a meal you’ll make again and again!

What Is Caponata?

Caponata originated in Sicily. While there are numerous variations, traditionally, the main ingredient in caponata is eggplant. Tomatoes, onions, garlic, celery, capers, and raisins are also commonly in caponata. You will often see it served with some toasted bread that you can scoops some of the caponata on to.

While there are some similarities, it is not at all the same as ratatouille, the French dish. Ratatouille has many of the same vegetables, but it also has a few its own and different herbs.

Caponata, on the other hand, incorporates 4 of the 5 main flavor types. You have sweet from the vegetables, the raisins, an sugar. You also have the salty from the capers (and Spanish olive if you choose to add them in), the tangy (or sour) from the red wine vinegar, and the savory from the tomato paste and the overall blend of flavors. This is like the ultimate party meal for your taste buds!

Chicken Caponata and Pressed Sandwich

The first time I had caponata was actually form a recipe I made from online many years ago. It was . . . meh, not all that spectacular. But I knew the components were better than that recipe. So I played around with some ideas. Each time I made it, my wife loved it more and more. Then one day I decided to add chicken breast. At the time, our daughter was really young, so it was basically just the 2 of us. We ate that 3 days straight.

Chicken Caponata and Pressed Sandwich idea we saw both online and in a restaurant. So I tried that out, too. I used provolone, havarti, gruyere, and fontina cheese to find what we liked best. The others used provolone, but we found we liked havarti the best.

We don’t have a sandwich press, but we did get a George Foreman Grill for our wedding, so we use that as our sandwich press.

What Ingredients Are in Chicken Caponata and Pressed Sandwich

• Boneless Skinless Chicken Breast
• Olive Oil
• Eggplant
• Red Bell Pepper
• Sweet Onion
• Tomato
• Celery
• Garlic
• Tomato Paste
• Red Wine Vinegar
• Raisins
• Capers
• Sugar
• Dried Oregano
• Dried Basil
• Spanish Olives, optional, not shown
• Fresh Parsley
• Ciabatta Rolls
• Havarti or Provolone Cheese
• Butter

Ingredient Notes

Raisins – I’ve tried regular raisins, golden, mixed, and even currant. I like to stick with regular raisins or golden. If you have leftovers, they will absorb some of the liquid and become more like grapes than raisins.

Capers – my wife hates capers and I don’t care for them much myself. You can leave them out, especially if you are using olives.

Spanish Olives – I left them out for this one and listed them as optional. I love this meal both ways, but some friends didn’t. So it’s up to you – add, or leave out.

Ciabatta Rolls – for the sandwiches, you need a bread that will be durable. I would steer away from anything pre-slices. A hard bread works great because the juices will soak into the bread.

Havarti or Provolone Cheese – this has been a debate. Other times I’ve seen caponata as a sandwich, if it has cheese, it’s provolone because, well, it’s Italian. Havarti is Danish. So I figure, close enough, right? Personally, I like the Havarti better because of the milder flavor. Havarti is definitely my recommendation.

Cooking Instructions – Chicken Caponata

1. Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Add the chicken breast and season with salt and pepper. Cook thoroughly, about 5-7 minutes.
2. Meanwhile, heat the other 2 tablespoons of olive oil in a large pot or Dutch Oven over medium heat. Add the red bell pepper, onion, and celery and season with a small amount of salt and pepper (you will be adding salt a few times so be careful not to over salt). Cook until soft, about 5 minutes.
3. Add the eggplant and season with a small amount of salt and pepper. Cook until the eggplant has a nice sear on it, about 7-8 minutes.
4. Next, add in the garlic and cook for 1 more minute, the add in the tomato paste. You want to be sure to cook the paste so stir it in with the vegetables and allow it to cook for about 2-3 minutes.
5. Add in the tomatoes, red wine vinegar, capers, oregano, basil, and sugar and cook 2 minutes. Taste and make any adjustments to the salt and pepper.
6. Now add in the chicken and the juices from the plate. Stir in the raisins and remove from the heat.

Cooking Instructions – Pressed Sandwich

Pressed Sandwich – with Sandwich Press or Clamshell Grill

1. Slice the ciabatta rolls in half. Pull out good amount of bread from inside the top. Butter the outside of the top of the roll.
2. Scoop about 1 cup of the Chicken Caponata onto the bottom of the bun, add a slice of cheese, and place the top on the roll.
3. Turn the roll over and butter the bottom while holding the sandwich in your hand.
4. Place the sandwich on the press or grill and close the lid. Allow to grill for about 3 or 4 minutes.

Pressed Sandwich – with Two Skillets

1. Alternatively, before assembling the sandwich, you can heat a cast iron skillet on the stove with 1 tablespoon of olive oil. Aslo heat another skillet with 1 tablespoon of butter.
2. Assemble the sandwich as above, only don’t butter the bottom of the roll.
3. Place the assembled and buttered sandwich in the pan with the butter. Place piece of aluminum foil between the cast iron skillet and the sandwich and place the cast iron skillet on top of the sandwich.
4. Cook for 3-5 minutes. Once you remove the cast iron skillet, take a folded paper towel and wipe out the oil like you would when seasoning it.

What Can I Do with Any Chicken Caponata Leftovers?

The Chicken Caponata will keep just fine in the fridge for 3 days. After that, you can freeze whatever is remaining. Keeping it much longer than that you run the risk of botulism. To thaw, leave the container out on the counter for up to 2 hours. I would recommend against using the microwave. Rather, putting it in a skillet over medium-low heat will help the thawing process. Just add a tablespoon of water so it doesn’t dry out.

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Print

Chicken Caponata and Pressed Sandwich

Course Main Course, Side Dish

Cuisine American, Italian

Keyword caponata, chicken caponata, panini, pressed sandwich

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 pound Boneless Skinless Chicken Breast, cut in 1/4 inch pieces
• 4 Tablespoons Olive Oil, divided
• 1 medium Eggplant, diced in 1/4 inch pieces
• 1 cup Red Bell Pepper, diced in 1/4 inch pieces
• 1 cup Sweet Onion, diced
• 1 cup Tomato, diced
• 2 ribs Celery, diced small
• 4 cloves Garlic, minced
• 2 Tablespoons Tomato Paste
• 1/4 cup Red Wine Vinegar
• 1/4 cup Raisins
• 1 Tablespoon Capers, drained
• 1 Tablespoon Sugar
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 cup Spanish Olives, sliced optional, not shown
• Salt and Pepper to taste
• Fresh Parsley, chopped garnish

Pressed Sandwich

• 4 cups Chicken Caponata
• 8 Ciabatta Rolls
• 8 slices Havarti or Provolone Cheese
• Butter

Instructions

1. Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Add the chicken breast and season with salt and pepper. Cook thoroughly, about 5-7 minutes.

2. Meanwhile, heat the other 2 tablespoons of olive oil in a large pot or Dutch Oven over medium heat. Add the red bell pepper, onion, and celery and season with a small amount of salt and pepper (you will be adding salt a few times so be careful not to over salt). Cook until soft, about 5 minutes.

3. Add the eggplant and season with a small amount of salt and pepper. Cook until the eggplant has a nice sear on it, about 7-8 minutes.

4. Next, add in the garlic and cook for 1 more minute, the add in the tomato paste. You want to be sure to cook the paste so stir it in with the vegetables and allow it to cook for about 2-3 minutes.

5. Add in the tomatoes, red wine vinegar, capers, oregano, basil, and sugar and cook 2 minutes. Taste and make any adjustments to the salt and pepper.

6. Now add in the chicken and the juices from the plate. Stir in the raisins and remove from the heat.

Pressed Sandwich – with Sandwich Press or Clamshell Grill

1. Slice the ciabatta rolls in half. Pull out good amount of bread from inside the top. Butter the outside of the top of the roll.

2. Scoop about 1 cup of the Chicken Caponata onto the bottom of the bun, add a slice of cheese, and place the top on the roll.

3. Turn the roll over and butter the bottom while holding the sandwich in your hand.

4. Place the sandwich on the press or grill and close the lid. Allow to grill for about 3 or 4 minutes.

Pressed Sandwich – with Two Skillets

1. Alternatively, before assembling the sandwich, you can heat a cast iron skillet on the stove with 1 tablespoon of olive oil. Aslo heat another skillet with 1 tablespoon of butter.

2. Assemble the sandwich as above, only don't butter the bottom of the roll.

3. Place the assembled and buttered sandwich in the pan with the butter. Place piece of aluminum foil between the cast iron skillet and the sandwich and place the cast iron skillet on top of the sandwich.

4. Cook for 3-5 minutes. Once you remove the cast iron skillet, take a folded paper towel and wipe out the oil like you would when seasoning it.