Chicken Caprese Sandwich
Chicken Caprese Sandwich features juicy grilled chicken, fresh mozzarella, tomatoes, basil, and balsamic glaze on toasted sourdough.Ready in just 35 minutes.Perfect for lunch, dinner, or entertaining.
Ingredients
- 4 tablespoons extra virgin olive oil divided, plus more for drizzling
- 1 teaspoon fresh parsley minced
- Juice of ½ lemon
- Kosher salt
- Freshly ground black pepper
- 2 skinless boneless chicken breasts
- 1 10-ounce loaf sourdough bread, cut lengthwise
- 1 8-ounce fresh mozzarella log, sliced into ¼-inch rounds
- 10 –12 medium Campari tomatoes sliced
- ¼ cup fresh basil leaves
- Balsamic vinegar or balsamic glaze
Instructions
- In a medium bowl, combine 2 tablespoons olive oil, parsley, lemon juice, salt, and pepper.
- Add the chicken breasts and coat evenly. Let stand at room temperature for about 20 minutes.
- Preheat an outdoor grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill the chicken for 3–4 minutes per side until grill marks develop.
- Reduce the heat, cover, and continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- While the chicken cooks, drizzle the remaining olive oil over the cut sides of the sourdough and grill until lightly toasted.
- Slice each bread half into serving portions.
- Assemble the Chicken Caprese Sandwich by layering sliced grilled chicken, fresh mozzarella, tomato slices, basil leaves, and a drizzle of balsamic glaze.
- Finish with a little extra olive oil, salt, and freshly ground black pepper before serving.
Notes
- Replace sourdough with ciabatta, focaccia, or whole grain bread.
- Try buffalo mozzarella for an extra creamy texture.
- Add avocado for a richer sandwich.
- Serve with potato chips, soup, pasta salad, or a green salad.