Chicken Caprese Sandwich Recipe
This chicken Caprese sandwich is made with juicy chicken breast, pesto, tomato, fresh mozzarella, and toasted ciabatta rolls for an easy summer lunch or dinner!
Ingredients
- 4 balsamic chicken breast cooked
- 4 ciabatta rolls sliced in half
- 1 tablespoon olive oil or butter optional for toasting bread
- ¼ cup pesto
- 8 oz fresh mozzarella log sliced
- 1 large tomato sliced
- 2 tablespoons balsamic glaze optional
Instructions
- Cook the chicken breast if needed, or warm leftover grilled balsamic chicken until heated through. Slice the chicken into pieces that fit easily on the ciabatta rolls.
- Slice the ciabatta rolls in half. Toast them in a skillet, toaster oven, oven, or on the grill until lightly golden.
- Spread pesto on the cut sides of the toasted ciabatta. You can add pesto to one side or both sides depending on how much flavor you want.
- Add the sliced chicken, fresh mozzarella, tomato slices, and fresh basil if using.
- Drizzle with a little balsamic glaze if desired. A small amount goes a long way.
- Add the top half of the roll, gently press the sandwich together, and serve while the bread is still crisp.
Notes
- Grilled balsamic chicken adds the best flavor, but plain grilled chicken, thin chicken cutlets, or rotisserie chicken will also work.
- Pat tomato and mozzarella slices dry before assembling if they are extra wet.
- These sandwiches are best assembled fresh. Store leftover chicken separately in the refrigerator for 3 to 4 days.
- Nutrition information will vary depending on the pesto, bread, mozzarella, and chicken used.
Nutrition
Calories: 524kcalCarbohydrates: 34gProtein: 51gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 131mgSodium: 772mgPotassium: 430mgFiber: 1gSugar: 4gVitamin A: 1003IUVitamin C: 6mgCalcium: 261mgIron: 2mg
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