Caprese Chicken Sandwich Recipe

Pound and season

Place the chicken breasts between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch. Pat dry with paper towel, then season both sides with kosher salt, black pepper and garlic powder.

Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken breasts and cook 4–5 minutes per side, or until a thermometer inserted in the thickest part reads 165°F (74°C) and the exterior is golden. Transfer to a cutting board and let rest 5 minutes before slicing thinly for sandwiches.

Make the pesto while the chicken rests. In a small food processor or blender combine basil, pine nuts, Parmesan, garlic clove, lemon juice, salt and pepper. Pulse while streaming in the 3 tablespoons extra virgin olive oil until a smooth but slightly textured paste forms. Taste and adjust salt, pepper or lemon. If you prefer a thinner pesto for spreading, add up to 1 more tablespoon olive oil.

Prepare the bread: slice the ciabatta rolls in half. Lightly brush the inside of each half with softened butter or a little olive oil. Toast in a hot skillet or under a broiler for 1–2 minutes until golden and slightly crisp.

Slice the tomato and mozzarella: cut the tomato into 1/4-inch slices and the fresh mozzarella into similar-thickness slices. Pat tomato slices dry if very juicy to avoid soggy bread.

Spread pesto: evenly spread about 1 tablespoon of pesto on both bottom and top cut sides of each roll (about 2 tablespoons total per sandwich). Reserve a small spoonful of pesto if you'd like to drizzle inside after assembly.

Layer the sandwich: on the bottom half of each roll place 2 leaves of bibb lettuce, then 3–4 slices of cooked chicken (about half the sliced breast per sandwich), followed by 3–4 slices of fresh mozzarella and 2–3 tomato slices on top of the cheese. Drizzle 1/2 tablespoon balsamic glaze over the tomato if using. Add the remaining pesto if desired.

Close and serve: top with the roll halves, press gently to compress, slice in half if desired and serve immediately while the chicken is warm and bread is crisp.