Introduction

This Chicken Pesto Caprese Sandwich combines tender, seasoned chicken cutlets with fresh mozzarella, ripe tomatoes, and vibrant pesto for a flavorful and satisfying meal. Perfectly toasted ciabatta rolls add the ideal crunch, making this sandwich a delicious twist on classic Italian flavors.

The image shows a sandwich with four main layers on a white ciabatta bread. The bottom layer is a thick piece of cooked chicken breast with a slightly browned edge and moist texture. Above the chicken is a bright red tomato slice, cut thick and juicy. Next is a layer of white mozzarella cheese that looks soft and fresh. On top of the cheese, there is a spread of green pesto sauce with a smooth, slightly oily texture. The top half of the ciabatta bread, golden brown and airy inside, finishes the sandwich. The sandwich is placed on white parchment paper over a wooden board, with a bright red grape tomato in the foreground and a jar of sauce blurred in the background, all set against a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (approximately 1 pound)
1 tablespoon Italian seasoning
Salt, to taste
Freshly cracked black pepper, to taste
1 tablespoon avocado oil, plus more for brushing
4 ciabatta rolls (sliced in half horizontally)
4 tablespoons mayonnaise (divided, optional)
⅓ cup pesto (divided)
6 ounces fresh mozzarella (sliced)
4 Roma tomatoes (sliced)

Instructions

Step 1: Slice each chicken breast horizontally to create 4 evenly sized cutlets. Pound thicker areas if needed to ensure even thickness.
Step 2: Season both sides of the chicken cutlets with Italian seasoning, salt, and freshly cracked black pepper.
Step 3: Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and swirl to coat the pan evenly.
Step 4: Place the seasoned chicken cutlets in the hot skillet. Sear for 3 to 5 minutes on each side until the internal temperature reaches 160°F. Remove and set aside.
Step 5: Toast the ciabatta rolls face down in the same skillet for 1 to 2 minutes until lightly golden. Remove and keep warm.
Step 6: Spread 1 tablespoon mayonnaise on the inside of one half of each roll. Spread about 1 ¼ tablespoons pesto on the other half.
Step 7: Place one cooked chicken cutlet on the mayonnaise-coated side of each roll.
Step 8: Layer 1 ½ ounces of sliced mozzarella over each chicken cutlet.
Step 9: Add tomato slices, using one Roma tomato per sandwich, on top of the mozzarella.
Step 10: Close the sandwiches with the pesto-coated ciabatta halves, pesto side facing inside.
Step 11: Lightly brush the top of each sandwich with avocado oil and place sandwiches in the skillet, oil side down.
Step 12: Cook sandwiches for 2 minutes per side until the mozzarella melts and sandwiches are warmed through. Serve immediately.

Tips & Variations

For extra flavor, add fresh basil leaves inside the sandwich before closing it.
Use a grill pan for cooking the chicken and toasting the sandwiches for a nice charred flavor.
Swap out the mayonnaise for a garlic aioli for a richer spread.
Cherry tomatoes cut in halves can be used if Roma tomatoes are not available.

Storage

Store leftover sandwiches wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to preserve the texture and avoid sogginess. Avoid microwaving as it can make the bread chewy and the cheese rubbery.

How to Serve

The image shows a close-up of two grilled chicken sandwiches stacked with four layers each. The bottom layer is a square, lightly toasted ciabatta bun with a golden, slightly crispy texture. Above this lies a grilled chicken breast piece, seasoned and browned with grill marks visible. Next, there is a thick, red tomato slice with a juicy texture, topped by a smooth, white mozzarella cheese slice. The sandwiches are finished with a generous layer of green pesto spread on the top half of the bun, which is also toasted golden brown. The sandwiches sit on crumpled white parchment paper on a wooden board, placed on a white marbled surface, with some red cherry tomatoes around for color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

Yes, you can substitute with pre-cooked chicken breasts or rotisserie chicken. Just warm the chicken before assembling to ensure the sandwich is served warm.

What type of pesto is best for this recipe?

Traditional basil pesto works best to complement the fresh mozzarella and tomato flavors, but sun-dried tomato pesto or arugula pesto can add interesting variations.