Caprese Pesto Chicken Sandwich Recipe

Pound and Marinate

If chicken breasts are thick, place each between plastic wrap and pound to an even thickness about 1/2 inch using a meat mallet or rolling pin. Combine 1 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Rub the marinade evenly over both sides of the chicken. Let sit 15 minutes at room temperature or up to 2 hours refrigerated.

Cooking Options

Choose grilled or pan-fried method described below. Ensure chicken reaches an internal temperature of 165°F (74°C).

Grill

Preheat grill or grill pan to medium-high. Brush grates or pan with a little oil. Grill chicken 4–5 minutes per side until nicely charred and internal temperature is 165°F. Remove and rest 5 minutes before assembling.

Pan-Fry (Crispy Option)

If you prefer a fried chicken cutlet, set up a dredging station: flour, beaten egg, and breadcrumbs. Lightly dust marinated chicken in flour, dip in egg, then press into breadcrumbs to coat. Heat 2 tbs oil in a large skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a rack or paper towel to drain and rest 3–4 minutes.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp balsamic vinegar, 1 tsp lemon juice, 1 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use. (Makes enough for both sandwiches.)

Preheat oven to 400°F (200°C) or use a toaster oven. Toss 1 cup tomatoes with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper on a small baking sheet. Roast 12–15 minutes until slightly collapsed and caramelized. Remove and let cool 3 minutes. Stir roasted tomatoes into 1/4 cup prepared basil pesto (or spread pesto separately on bread) so tomatoes are lightly coated.

Split ciabatta rolls and lightly brush cut sides with 1 tsp butter or olive oil. Toast on a hot skillet or under broiler until golden (about 1–2 minutes).

Spread a generous tablespoon of balsamic aioli on the bottom half of each roll. Place the cooked chicken breast on top of the aioli.

Spoon roasted tomato and pesto mixture over the chicken evenly. Layer 4 oz (half of the sliced mozzarella) over the tomatoes on each sandwich. If you prefer melted mozzarella, place assembled open-faced sandwiches under a broiler for 1–2 minutes until cheese softens and just begins to brown—watch closely.

Top mozzarella with a handful (about 1/2 cup) of arugula on each sandwich. Place the top half of the roll on and press gently. Cut in half if desired and serve immediately with your choice of side.

For make-ahead: aioli can be made 2 days ahead; roasted tomatoes 1 day ahead and refrigerated. Reheat chicken gently and assemble just before serving to keep roll from getting soggy.