Chicken Caprese Sandwich Recipe

Pound and season

If the chicken breasts are thicker than 1 inch, place each between plastic wrap and pound gently with a meat mallet or heavy pan to an even thickness about 1/2 inch. This helps them cook quickly and evenly.

Marinate briefly

In a shallow dish, combine 2 tbs extra-virgin olive oil, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken breasts and turn to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Grill or pan-sear

Heat a grill pan or outdoor grill over medium-high heat (or a large skillet over medium-high). Brush or spray with a little oil. Cook the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest for 5 minutes, then slice each breast thinly on the bias.

Prepare bread

Slice ciabatta rolls in half horizontally. Spread softened butter on the cut sides of each roll. Toast the rolls buttered-side down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side under broiler or 2–3 minutes in skillet. Remove and let cool slightly.

Season tomatoes

Arrange tomato slices on a plate and sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. This draws out flavor and prevents bland tomato slices in the sandwich.

Assemble sandwiches

If using mayonnaise, spread about 1/2 tbs on the bottom half of each toasted roll. Layer sliced grilled chicken evenly between the four rolls (about 1/2 breast per sandwich). Top the chicken with 2 oz sliced fresh mozzarella per sandwich (evenly distribute the 8 oz). Place 2–3 seasoned tomato slices on each sandwich, then tuck in 3 fresh basil leaves per sandwich.

Finish with glaze

Drizzle approximately 1/2 tbs balsamic glaze over the tomatoes and basil on each sandwich (use remaining glaze to taste). Close the sandwich with the top half of the roll.

Optional press

For a warm, melded sandwich, place assembled sandwiches on a preheated panini press or skillet, weight with a heavy pan, and cook 2–3 minutes until mozzarella begins to soften. If using a skillet without a press, cover with a lid and press gently with a spatula or plate.

Slice each sandwich in half on the bias. Serve immediately while warm, with extra balsamic glaze on the side if desired.