Chicken Caprese Sandwich with Homemade Pesto

A good Caprese sandwich is one of my favorite things! I actually never think to make them at home but it is SO easy to do. My dad gave me a bunch of basil last weekend from his garden and I always like to make fresh pesto with it. I usually make a pesto pasta dish but then got the inspiration to make caprese sandwiches at home! I prepped 4 chicken breasts and plan to make one sandwich for lunch for 4 days this week. But you can also use this recipe for a family lunch or a friends luncheon!

When I’m out to lunch or dinner, I love to get a caprese sandwich, but I hate that they don’t ever come with a protein so I’ll ask to add chicken. This recipe has it all! I figured you guys might be balsamic-ed (balsamicked? Did I just make up a word?) out since I add it to pretty much everything, so this recipe doesn’t call for any. But you can totally put a drizzle of a balsamic reduction on these to add in that additional flavor profile if you wish!

I also don’t add any salt to my pesto because the parmesan has enough in my opinion. But you can totally add salt and/or pepper into your blender.

The perfect bite of this sandwich is a crunch of ciabatta with a piece of tomato, chicken, melty mozzarella and of course a punch of basil from the pesto. Enjoy!

Servings: 4

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

Sandwich:

- 4 thin chicken cutlets

- 4 freshly baked ciabatta rolls

- 2 plump heirloom tomatoes

- 1 shredding/slicing block of mozzarella cheese

- 2 tbsp. homemade pesto (per sandwich)

- Salt & pepper to taste

Pesto:

- 2 cups fresh basil leaves

- 2 tbsp. pine nuts

- 2 cloves garlic

- 2 tbsp. lemon juice

- ½ cup olive oil (add more if too thick)

- ½ cup grated parmesan cheese

Directions:

1. Heat a pan over medium-high heat. Season both sides of chicken cutlets and add to pan once oil is hot. Cook on both sides until cooked through & remove from heat.

2. While chicken cooks, prepare your pesto. I like to use my small Bullet blender to make pesto instead of dirtying my food processor for such a small amount.

3. Add all ingredients except cheese to blender and pulse until incorporated. Add cheese at end and blend briefly.

4. Thinly slice tomatoes & cheese. You will need at least 8 slices of tomatoes and 8 slices of cheese (2 per sandwich).

5. Slice ciabatta rolls & toast briefly in toaster or in oven.

6. Once chicken is cooked & bread is toasted, assemble your sandwiches:

i. Spread 1 tbsp. of pesto on inside of each slice of bread

ii. Place 2 tomato slices on base of sandwich

iii. Top with a slice of mozzarella

iv. Place chicken on top of mozzarella

v. Finish with a slice of mozzarella on top of chicken & top with bread

7. Cut diagonally with large, sharp chef’s knife & serve!

*Usually the warmth from the chicken and the bread will partially melt the cheese, but if you’d like it more melty, add sandwich to oven for a few minutes which will do the trick.