Enjoy a refreshing sandwich for lunch or dinner this spring with this light, yet filling chicken caprese sandwich! This recipe from Thyme With Caroline has pesto, grilled chicken, and the sweet flavor of sun dried tomatoes all coming together for one delicious meal!
Chicken Caprese Sandwich
INGREDIENTS
Equipment needed
1 bowl to marinate our chicken
1 grill or grill pan to cook the chicken, toast the bread
1 cutting board
1 sharp knife
1 food processor or blender for the pesto
aluminum foil
For the chicken
1 lb chicken breasts sliced into thin pieces
2 cloves garlic minced
1 tbsp soy sauce
1 lemon juiced
2 tbsp olive oil
salt & pepper
Sandwich assembly
1 loaf fresh ciabatta or bread of your choice, sliced
1 tbsp olive oil
2 roma tomatoes sliced thin
1 large ball mozzarella sliced or torn thin
⅓ cup fresh pesto basil or dill pesto (see notes below for recipes)
balsamic glaze for drizzling
INSTRUCTIONS
Marinate the chicken. Slice the chicken breast horizontally and create as many thin slices as you can. In a small bowl, stir together the garlic, olive oil, soy sauce, lemon juice and a pinch of salt and pepper. Add the chicken to a bowl and pour the sauce on it. Toss gently until the chicken is coated. Let stand for 1 hour or refrigerate overnight.
Grill your chicken. Grease a grill pan and heat over medium high. Place the chicken on the pan and cook for 3 minutes, then flip each piece of chicken and cook for 2 additional minutes – or until it’s cooked through. Remove the chicken from the pan and let it cool on a plate covered with foil.
Toast the bread. Slice your ciabatta loaf into four sections, and then slice each one in half to create two sides of a sandwich. Drizzle a little olive oil on each piece of bread (the fleshy side) and place them soft side down on the grill pan. Let toast for 1-2 minutes. Alternatively, add the bread to a small sheet pan and bake in the oven for 4-5 minutes at 350℉.
You can also add the mozzarella slices to the bread and allow it to melt for a couple minutes if you prefer this method.
Assemble the sandwiches. Slather pesto on one piece of bread, and top it with chicken. Add sliced tomato and mozzarella (if not added already) and drizzle on balsamic glaze. Add the other side of bread to finish the sandwich.
