Chicken Pesto Caprese Sandwich Recipe

ByAmy Serrano
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Introduction

This Chicken Pesto Caprese Sandwich combines juicy, seasoned chicken cutlets with fresh mozzarella, ripe tomatoes, and vibrant pesto. Toasted ciabatta rolls bring it all together in a warm, satisfying meal perfect for lunch or a casual dinner.

The image shows a sandwich with four clear layers stacked neatly. The bottom layer is a piece of thick, airy ciabatta bread with a golden crust and some visible pores. Above this is a thick slice of cooked chicken breast, pale and juicy with a slightly browned edge. Next, there is a layer of bright red tomato slices that look fresh and juicy. Above the tomatoes is a slice of white mozzarella cheese topped with a spread of green pesto sauce, which adds texture and color contrast. The sandwich is cut in half and placed on a white marbled surface with a small red cherry tomato in front and a glass jar partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 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)
  • Additional avocado oil (for brushing)

Instructions

  1. Step 1: Slice the chicken breasts horizontally to create 4 even cutlets. Pound thicker areas to an even thickness if needed.
  2. Step 2: Season chicken cutlets generously with Italian seasoning, salt, and black pepper on all sides. Set aside.
  3. Step 3: Heat a large skillet over medium-high heat. Add avocado oil and heat until hot and shimmering.
  4. Step 4: Sear chicken cutlets in the skillet for 3 to 5 minutes per side, or until the internal temperature reaches 160°F. Remove from heat and set aside.
  5. Step 5: Toast the cut sides of the ciabatta rolls in the skillet for 1 to 2 minutes until lightly golden. Set toasted rolls aside and keep skillet warm.
  6. Step 6: Spread 1 tablespoon of mayonnaise on the bottom half of each ciabatta roll.
  7. Step 7: Spread about 1 ¼ tablespoons of pesto on the top half of each ciabatta roll.
  8. Step 8: Layer each mayonnaise-coated roll half with one chicken cutlet, followed by 1 ½ ounces of sliced mozzarella.
  9. Step 9: Add sliced Roma tomatoes on top of the mozzarella.
  10. Step 10: Close sandwiches with the pesto-coated top halves, pesto side facing down.
  11. Step 11: Lightly brush avocado oil on the outside of the sandwiches. Place them in the skillet, oil side down.
  12. Step 12: Cook sandwiches for 2 minutes on each side, until the mozzarella melts and sandwiches are warmed through. Serve immediately.

Tips & Variations

  • For extra moisture, add fresh basil leaves or a drizzle of balsamic glaze inside the sandwich.
  • Swap ciabatta for a crusty baguette or focaccia for a different texture.
  • Use store-bought rotisserie chicken to save time on cooking the chicken yourself.
  • For a spicy kick, mix a little chili flakes into the mayonnaise before spreading.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness and melt the cheese, or warm in a toaster oven.

How to Serve

The image shows a sandwich with four layers on a white ciabatta bun. The bottom bun is light golden brown with a soft texture. On top of it sits a grilled chicken breast with visible seasoning and a slightly crispy surface. Above the chicken, there is a thick slice of red tomato. Next, a thick slice of white mozzarella cheese is placed, and finally, a generous spread of green pesto sauce covers the cheese. The sandwich is resting on white parchment paper over a wooden board, with a small red grape tomato in the foreground and another sandwich blurred in the background, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

Yes, pre-cooked chicken can be used to save time. Simply warm the chicken before assembling the sandwich.

What if I don’t have ciabatta rolls?

Any sturdy sandwich bread like a baguette, focaccia, or even a hoagie roll will work well as a substitute.

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Chicken Pesto Caprese Sandwich Recipe

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★★★★★

5 from 116 reviews

This Chicken Pesto Caprese Sandwich features tender, seasoned chicken cutlets seared to perfection and layered with fresh mozzarella, ripe Roma tomatoes, and vibrant pesto on toasted ciabatta rolls. A spread of creamy mayonnaise and a quick toasting in avocado oil create a warm, flavorful sandwich with a delicious Mediterranean flair, perfect for a satisfying lunch or light dinner.

  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 sandwiches 1x
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Italian-American

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)

Instructions

  1. Prepare chicken: Place the chicken breasts on a cutting board and slice horizontally to create 4 evenly sized cutlets. If necessary, pound thicker parts to even thickness.
  2. Season chicken: Generously season all sides of the chicken cutlets with Italian seasoning, salt, and freshly cracked black pepper.
  3. Heat skillet: Heat a large skillet over medium-high heat and add avocado oil once hot, swirling to coat the surface evenly.
  4. Cook chicken: Sear the chicken cutlets in the hot oil for 3 to 5 minutes per side until the internal temperature reaches 160°F.
  5. Rest chicken: Transfer the cooked chicken cutlets to a plate and set aside.
  6. Toast ciabatta: Place the ciabatta roll halves cut side down in the skillet and toast for 1 to 2 minutes until lightly golden. Remove and repeat with remaining rolls.
  7. Assemble sandwiches: On the cut side of half the rolls, spread 1 tablespoon mayonnaise evenly. On the other halves, spread 1 ¼ tablespoons pesto.
  8. Add chicken and cheese: Place a chicken cutlet on each mayonnaise-covered roll half, then top with 1 ½ ounces sliced fresh mozzarella per sandwich.
  9. Add tomato: Place slices of Roma tomato on top of the mozzarella (one tomato per sandwich).
  10. Complete sandwich: Top each sandwich with the pesto-covered ciabatta halves, pesto side inside.
  11. Brush with oil: Lightly brush the tops of the sandwiches with avocado oil.
  12. Toast sandwiches: Place sandwiches in the skillet, oil side down, and cook for 2 minutes. Flip and cook another 2 minutes until mozzarella melts and sandwiches are heated through.
  13. Serve: Remove from skillet and serve immediately while warm.

Notes

  • Use a meat thermometer to ensure chicken reaches the safe internal temperature of 160°F.
  • Pounding the chicken cutlets to uniform thickness ensures even cooking.
  • Adjust seasoning to taste before cooking.
  • You can substitute basil pesto with sun-dried tomato pesto for a different flavor.
  • For a crispier sandwich, press down slightly with a spatula while toasting.
  • If mayonnaise is not preferred, omit or substitute with a preferred spread.

Keywords: Chicken Pesto Caprese Sandwich, chicken sandwich, pesto sandwich, caprese sandwich, Italian sandwich, ciabatta sandwich

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