Grilled Chicken Caprese Sandwich (Printable Recipe)
Juicy grilled chicken layered with tomatoes, mozzarella, and basil on toasted ciabatta.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
02 -
2 tablespoons olive oil
03 -
2 teaspoons Italian seasoning
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon pepper
06 -
4 ciabatta rolls
07 -
1/4 cup pesto, store-bought or homemade
08 -
1 (8-ounce) ball of mozzarella, sliced
09 -
2 (8-ounce) beefsteak tomatoes, sliced
10 -
20 to 24 fresh basil leaves
11 -
2 tablespoons balsamic glaze (optional)
# Steps to Follow:
01 -
Cut each chicken breast lengthwise to make 4 thin fillets. Pound to 1/4-inch thickness between parchment sheets.
02 -
Whisk olive oil, Italian seasoning, salt, and pepper in a shallow dish. Coat chicken and marinate in fridge 30 minutes to 8 hours.
03 -
Preheat grill to medium-high and oil grates. Grill chicken 3 minutes per side until golden and internal temp reaches 165°F. Let rest 5 minutes.
04 -
While grilling chicken, toast ciabatta rolls cut-side down on grill for 1 to 2 minutes until lightly crisped.
05 -
Spread pesto on roll bottoms. Layer mozzarella, tomato slices, grilled chicken, and basil. Drizzle balsamic glaze if using, then top with remaining rolls.
06 -
Serve immediately. Store leftover chicken in an airtight container up to 3 days. Reheat at 400°F for 10 minutes before assembling.
# Extra Tips:
01 -
Pounding chicken to even thickness ensures consistent cooking and juicier texture.
02 -
Using high-quality fresh bread enhances sandwich texture and flavor.
03 -
Let grilled meat rest before slicing to retain juices.