Chicken Caprese Sandwich
This Chicken Caprese Sandwich has become a family favorite and with good reason. Juicy, crispy chicken, ripe tomatoes, mozzarella and basil on fresh bread all come together to create this perfect sandwich.
Ingredients and Substitutions
This sandwich highlights all the classic Caprese flavors and adds juicy, breaded chicken cutlets for even more deliciousness. I’ve chatted through the substitutes or alternatives below but I love that this sandwich can be made with crisp chicken or grilled chicken if you want something a little lighter. If you want it saucier and creamier, my basil pesto mayo is a great addition!
- Chicken. I used my breaded chicken cutlets but grilled chicken will also work for a lighter version.
- Tomatoes. Use the ripest tomatoes you can find. You want juicy, sweet tomatoes for this sandwich. A good tip is to leave under-ripe tomatoes on the counter at room temperature for a day or two before using to give them chance to ripen a little more.
- Fresh mozzarella cheese. Buffalo mozzarella or Fior di latte work best.
- Basil pesto.
- Arugula and fresh basil. Any leafy green will work – baby spinach and lettuce are good alternatives.
- Balsamic glaze/ reduction. Balsamic vinegar also works.
- Fresh lemon juice.
- Salt and black pepper.
- Fresh bread. I used my focaccia bread dough and made bread rolls but any fresh bread will work. Store-bought ciabatta bread or ciabatta rolls, sourdough, etc. are great substitutes. Feel free to drizzle the bread with olive oil and grill in a grill pan or toast in a skillet.
How To Make A Chicken Caprese Sandwich
- Prepare the ingredients: Bread and cook the chicken (or grill the chicken if you prefer), slice the tomatoes and cheese.
- Assemble: Add a generous spoonful of basil pesto to the bottom slice of bread then add the arugula and fresh basil. Drizzle with balsamic reduction, lemon juice, salt and pepper. Layer on the sliced tomatoes, chicken and mozzarella cheese. Drizzle over more pesto and sandwich with the top slice of bread. Serve and enjoy!
Can I Make This Ahead?
This chicken Caprese sandwich recipe is best served right after assembly but can be wrapped in parchment paper and eaten within an hour or two.
Serving Suggestions
These sandwiches are delicious on their own for lunch, for a picnic or a casual dinner. They’re great served with potato chips, corn salad, macaroni salad or air fryer fries too!
Ingredients
- 4 breaded chicken cutlets alternative use 4 grilled chicken breasts
- 4 fresh bread rolls alternative useably 8 slices of ciabatta or Italian bread
- 5 oz (150g) buffalo mozzarella Fior di latte is a good substitute
- 2-3 fresh tomatoes depending on size
- 2 cups arugula/rocket
- 1 cup fresh basil leaves
- ½ cup basil pesto
- Balsamic reduction to taste
- lemon juice to taste
- salt to taste
- black pepper to taste
Instructions
- Bread and fry the chicken as per recipe instructions. (Alternatively, use my Air Fryer Breaded Chicken recipe.)
- To assemble, spread the basil pesto onto the bottom slice/piece of bread.
- Add a handful of arugula and a few basil leaves then add Balsamic reduction, lemon juice, salt and pepper to taste.
- Add the tomato slices, season again with a pinch of salt. (Tomatoes need a lot of salt.)
- Add the mozzarella slices and the breaded chicken cutlet.
- Add a few more dollops of basil pesto then sandwich the top slice of bread.
- Serve.