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Chicken Pesto Caprese Sandwich Recipe

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★★★★★

4.9 from 131 reviews

This Chicken Pesto Caprese Sandwich is a delightful combination of tender seasoned chicken cutlets, fresh mozzarella, juicy Roma tomatoes, and vibrant pesto mayo, all nestled inside toasted ciabatta rolls. Grilled to perfection in a skillet with a light brush of avocado oil, this sandwich offers a perfect balance of savory flavors and creamy textures, making it an ideal lunch or light dinner option.

Ingredients

Scale

Chicken

  • 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

Sandwich

  • 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)
  • Avocado oil (for brushing sandwiches)

Instructions

  1. Prepare chicken: Slice each boneless, skinless chicken breast horizontally to create 4 evenly-sized cutlets. Pound any thicker areas to ensure uniform thickness.
  2. Season chicken: Generously sprinkle Italian seasoning, salt, and freshly cracked black pepper on all sides of the chicken cutlets until well coated. Set aside.
  3. Heat skillet: Place a large skillet over medium-high heat. Once warm, add 1 tablespoon avocado oil and swirl to coat the surface. Heat until oil is hot and shimmering.
  4. Cook chicken: Add seasoned chicken cutlets to the skillet. Sear each side for 3 to 5 minutes until the internal temperature reaches 160° Fahrenheit and the cutlets are cooked through.
  5. Rest chicken: Transfer cooked chicken cutlets to a plate and set aside to rest.
  6. Toast ciabatta rolls: Place ciabatta halves in the skillet, cut side down, in batches if necessary. Toast for 1 to 2 minutes until lightly golden, then remove and keep warm.
  7. Assemble sandwiches: Place ciabatta rolls on a cutting board, cut side up. Spread 1 tablespoon mayonnaise on one half of each roll and 1 ¼ tablespoons pesto on the other half.
  8. Add chicken: Place a cooked chicken cutlet on the mayonnaise-coated ciabatta halves.
  9. Add mozzarella: Layer 1 ½ ounces of sliced fresh mozzarella on top of each chicken cutlet.
  10. Add tomato: Arrange slices of Roma tomato on top of the mozzarella, using one tomato per sandwich.
  11. Finish sandwiches: Top with the pesto-coated ciabatta halves, pesto side facing the tomato layer.
  12. Brush with oil: Lightly brush the top of each sandwich with avocado oil.
  13. Toast sandwiches: Place sandwiches in the skillet, oiled side down. Cook for 2 minutes, then flip and cook another 2 minutes until the mozzarella melts and sandwiches are warmed through.
  14. Serve: Remove from skillet and serve immediately while warm and melty.

Notes

  • Ensure chicken cutlets are pounded to an even thickness for uniform cooking.
  • Use fresh mozzarella for best melting quality and authentic flavor.
  • Adjust seasoning to taste before cooking the chicken.
  • To make it a low-fat option, reduce or omit mayonnaise.
  • Serve with a side salad or chips for a complete meal.

Keywords: Chicken sandwich, pesto sandwich, caprese sandwich, Italian sandwich, grilled chicken, mozzarella, pesto, ciabatta rolls

Find it online: https://thedishspot.com/chicken-pesto-caprese-sandwich-recipe/