Chicken Pesto Caprese Sandwich Recipe
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.
- 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
- 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.
- Season chicken: Generously season all sides of the chicken cutlets with Italian seasoning, salt, and freshly cracked black pepper.
- Heat skillet: Heat a large skillet over medium-high heat and add avocado oil once hot, swirling to coat the surface evenly.
- Cook chicken: Sear the chicken cutlets in the hot oil for 3 to 5 minutes per side until the internal temperature reaches 160°F.
- Rest chicken: Transfer the cooked chicken cutlets to a plate and set aside.
- 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.
- Assemble sandwiches: On the cut side of half the rolls, spread 1 tablespoon mayonnaise evenly. On the other halves, spread 1 ¼ tablespoons pesto.
- 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.
- Add tomato: Place slices of Roma tomato on top of the mozzarella (one tomato per sandwich).
- Complete sandwich: Top each sandwich with the pesto-covered ciabatta halves, pesto side inside.
- Brush with oil: Lightly brush the tops of the sandwiches with avocado oil.
- 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.
- 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
Find it online: https://tastewithamy.com/chicken-pesto-caprese-sandwich-recipe/
