Caprese Chicken Sandwhich Recipe

Pound and Season

Place the 2 chicken breasts between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the bottom of a heavy skillet, pound each breast to an even thickness of about 1/2 inch to ensure even cooking. Pat the chicken dry with paper towels.

In a small bowl, combine 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried Italian seasoning, and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of the pounded chicken breasts.

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if the pan is not nonstick. Place the seasoned breasts in the pan and cook undisturbed for about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C) and the outside is nicely browned. If breasts are particularly thick, cover the pan for the last 2 minutes and reduce heat to medium to ensure through-cooking without burning.

Remove chicken to a cutting board and let rest for 5 minutes, then slice each breast crosswise into 3-4 slices about 1/4 inch thick.

Prepare the bread: slice each ciabatta roll horizontally. If toasting, spread 1/2 tbs butter on each cut side and toast in a skillet or under a broiler until golden, about 1-2 minutes per side. Remove and set aside.

Slice the fresh mozzarella into 4 slices (about 1/4-inch each) and slice the tomato into 4 even slices. Lightly season the tomato slices with 1/4 tsp salt and 1/8 tsp freshly ground black pepper; set aside.

Spread 2 tbs of basil pesto on the bottom half of each roll. If you prefer less, adjust to taste.

Arrange bib lettuce leaves on top of the pesto layer to create a moisture barrier between pesto and bread.

Place sliced chicken atop the lettuce on each sandwich, dividing evenly (about half the sliced chicken per sandwich).

Top the chicken with 2 slices of fresh mozzarella per sandwich, then add two tomato slices on top of the mozzarella.

If using, drizzle about 1 tsp balsamic glaze over the tomato on each sandwich and add a couple of extra fresh basil leaves.

Close sandwiches with the top halves of the rolls, press gently to compress, and slice in half crosswise if desired.

Serve immediately while the chicken is warm and the mozzarella is slightly softened. Optionally, serve with extra pesto or a side salad.

Leftovers: wrap sandwiches tightly and refrigerate up to 2 days. For best texture, store components separately and assemble before serving.