Pesto Recipe

Prep basil and garlic

Rinse basil and pat dry thoroughly. Peel the garlic cloves.

Pulse ingredients

In a food processor, combine the basil leaves, garlic cloves, and grated Parmigiano Reggiano. Pulse 4–6 times to chop the solids into a coarse mixture.

Emulsify with oil

With the processor running on low, slowly stream in the extra-virgin olive oil until the mixture becomes a smooth, slightly loose paste. Scrape down the bowl as needed so everything is evenly incorporated.

Season and adjust

Stir in the lemon juice (if using), 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, taste, and adjust. Add more salt or pepper to taste, up to the amounts listed in the ingredients. If pesto feels too thick, add olive oil 1 teaspoon at a time to loosen to a spreadable consistency.

Store or use

Transfer pesto to a bowl, scrape down with a spatula, and set aside. You can cover the surface with a thin film of olive oil and refrigerate if not using immediately (keeps 3–4 days).

Prepare roasted chicken

If you don't have pre-roasted chicken, roast or pan-sear boneless chicken breasts (about 1 large breast = 2 cups shredded). Season with salt and pepper and cook until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or thinly slice.

Prepare roasted red pepper

If using fresh red pepper, char under broiler or over a gas flame until skin blackens, place in a bowl covered with plastic wrap for 10 minutes, then peel, core, and slice into thin strips. Alternatively use jarred roasted red peppers, drained and sliced.

Combine filling

In a mixing bowl, add the shredded roasted chicken, sliced roasted red pepper, 1 cup packed fresh basil leaves (torn if large), 1 tablespoon grated Parmigiano Reggiano, and 1/2 to 3/4 cup of the prepared pesto. Gently toss until all components are evenly coated. Taste and season with additional salt and pepper if needed.

Add mozzarella

Gently fold in the fresh mozzarella slices or torn pieces so they are distributed through the filling, reserving a few pieces for sandwich layering or topping.

Prepare bread

If toasting, spread a thin layer of butter or brush oil on the bread slices and toast in a skillet or under the broiler until golden and crisp, about 1–2 minutes per side in a hot skillet.

Assemble sandwiches

Spread an additional 1–2 teaspoons of pesto on each slice of bread. Divide the pesto-chicken-caprese filling evenly among 2 sandwiches (or 4 open-faced servings). Layer filling, reserving a few basil leaves and mozzarella slices for the top. Sprinkle a little extra grated Parmigiano Reggiano over the filling if desired.

Finish and serve

Add the reserved basil leaves on top, season with salt and pepper to taste, and close the sandwich. Cut in half and serve immediately. If you want melted mozzarella, place assembled sandwiches under a broiler for 1–2 minutes until cheese softens and bubbles.