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Chicken Pesto Caprese Sandwich Recipe

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4.1 from 1 review

  • Author: Eve
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This delicious Chicken Pesto Caprese Sandwich combines tender, flavorful chicken cutlets seasoned with Italian herbs, fresh mozzarella, ripe Roma tomatoes, and vibrant pesto, all layered on toasted ciabatta rolls. Perfect for a quick and satisfying lunch or dinner, this sandwich features a beautiful balance of savory, fresh, and creamy flavors with a satisfying toasted finish.

Ingredients

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

Instructions

  1. Prepare chicken: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create 4 evenly-sized cutlets. If some parts are thicker, gently pound them with a tenderizer or rolling pin until evenly thick.
  2. Season chicken: Generously sprinkle the Italian seasoning, salt, and freshly cracked black pepper on all sides of the chicken cutlets, coating well. Set aside.
  3. Heat skillet: Warm a large skillet over medium-high heat. Add the avocado oil and swirl to coat the skillet surface evenly. Heat until the oil is hot and shimmering.
  4. Cook chicken: Place the seasoned cutlets in the hot skillet. Sear each side for 3 to 5 minutes until golden and the internal temperature reaches 160°F (71°C).
  5. Rest chicken: Remove the cutlets from the skillet and transfer to a plate to rest while you prepare the bread.
  6. Toast ciabatta: Place the ciabatta halves cut side down in the same skillet. Toast for 1 to 2 minutes until lightly golden. Work in batches if needed. Remove toasted rolls and keep skillet warm.
  7. Assemble sandwiches: Arrange ciabatta halves cut side up on a work surface.
  8. Add mayonnaise: Spread 1 tablespoon of mayonnaise evenly on one half of each ciabatta roll.
  9. Add pesto: Spread about 1 ¼ tablespoons of pesto on the other half of each ciabatta roll.
  10. Add chicken: Place one cooked chicken cutlet on top of the mayonnaise-coated half of each roll.
  11. Add mozzarella: Layer 1 ½ ounces of sliced mozzarella on each chicken cutlet.
  12. Add tomato: Place slices from one Roma tomato on top of the mozzarella per sandwich.
  13. Finish sandwiches: Close each sandwich by topping with the pesto-coated ciabatta half, pesto side down.
  14. Brush with oil: Lightly brush the top of each sandwich with avocado oil.
  15. Toast sandwiches: Place sandwiches in the skillet, oil side down. Cook each sandwich for 2 minutes, then flip and cook 2 more minutes until mozzarella melts and sandwiches are warmed through.
  16. Serve: Remove sandwiches from skillet and serve immediately while warm and melty.

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 160°F.
  • Pounding chicken cutlets to an even thickness ensures even cooking and tenderness.
  • If mayonnaise is not desired, omit or substitute with a vegan mayo for a dairy-free option.
  • To save time, precooked chicken cutlets may be used, adjusting cooking times accordingly.
  • For an extra crispy sandwich, press sandwich with a spatula while toasting in the skillet.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Italian-American

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