Chicken Caprese Sandwich Recipe

Prep chicken

Slice each chicken breast horizontally to make thinner cutlets about 1/2 inch thick (or pound gently between plastic wrap). This yields quicker, even cooking.

Season chicken

In a bowl, combine kosher salt, black pepper, Italian seasoning, and garlic powder. Rub seasoning evenly over both sides of the chicken cutlets.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken cutlets (cook in batches if needed). Cook 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.

Slice cheese and tomato

While chicken rests, slice fresh mozzarella into 1/4-inch rounds and slice the tomato into similar-thickness rounds. Pat tomato slices dry with a paper towel to reduce sogginess.

Assemble warm filling

Place a cooked chicken cutlet on a cutting board, top with 2-3 slices of mozzarella, then a couple of tomato slices and 2-3 fresh basil leaves. Repeat for each chicken piece. Optionally return assembled cutlets briefly to the skillet (low heat, covered) or place under a broiler for 1-2 minutes to slightly melt the mozzarella—watch carefully to avoid burning.

Make balsamic glaze

Combine balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, then reduce to low and cook, stirring occasionally, until reduced to about 3 tablespoons and syrupy, 8–12 minutes. Remove from heat and let cool slightly; glaze will thicken as it cools.

Make flavored mayo

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning. Optionally stir in 1/2 teaspoon of balsamic glaze for a subtle tang.

Toast bread

Split ciabatta rolls and brush cut sides with the remaining 1 tablespoon olive oil or softened butter. Toast cut sides in a hot skillet or under broiler until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 1 tablespoon of the flavored mayo on each bottom roll. Place the warm chicken-caprese filling on top, add a small handful (about 1/4 cup) of baby arugula if using, then drizzle 1 teaspoon to 1 tablespoon of balsamic glaze over the tomato/mozzarella. Top with the toasted roll.

Serve

Cut sandwiches in half if desired and serve immediately while chicken is warm and mozzarella is slightly melty. Leftover components store separately: glaze refrigerated up to 2 weeks, cooked chicken up to 3 days.