Chicken Caprese Sandwich
This is a variation of our healthy sandwich base recipe. If you are looking for a new chicken sandwich idea and love caprese salads, then this recipe is for you! This chicken caprese sandwich is basically a caprese salad on bread, making it a perfect summer lunch or light dinner.
Servings: 5 sandwiches
Calories: 639kcal
Ingredients
Chicken
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons extra virgin olive oil + more for cooking
- ½ teaspoon kosher salt
- 1 pound boneless skinless chicken breasts
Sandwich
- 10 slices sourdough bread
- ½ cup + 2 Tablespoons pesto
- 1 ¼ cups arugula
- 5 ounces sliced fresh mozzarella cheese
- 2 small tomatoes, sliced
- 2 Tablespoons balsamic glaze*
Instructions
- Marinate the chicken. Combine the balsamic vinegar, olive oil, and salt in a large resealable bag or a bowl. Add the chicken breasts and coat with the marinade. Allow to marinate for at least 15 minutes and up to 4 hours. If longer than 1 hour, marinate in the refrigerator.
- Shake off excess marinade from the chicken and pat dry. Heat a 10-12” sauté pan to medium to medium high heat. Once the pan is hot, add oil to lightly coat the bottom of the pan. Add chicken and cook 5-6 minutes, then flip and cook on the other side until the internal temperature reaches 165ºF, ~5-6 more minutes.
- Allow chicken to rest for 10 minutes, then cut into slices.
- Build the sandwiches. Spread 1 Tablespoon pesto on each slice of bread. Top half of the bread slices with ~¼ cup arugula, 2 ounces of chicken, 1 ounce of mozzarella, 2 slices of tomato, and a drizzle of balsamic glaze. Place remaining bread slices on top.
- Enjoy cold or warm. To toast the sandwich, brush a griddle or skillet with oil or butter. Add sandwich and cook until golden brown and toasty on one side, 2-3 minutes. Carefully flip and cook on the other side, 2-3 more minutes, or until bread is golden brown on both sides and mozzarella cheese is partially melted. Enjoy!
Notes
Once the chicken breasts are on the skillet, don’t move them around. Keeping them in place helps ensure browning and maximum flavor development.
*To make a balsamic glaze, simmer balsamic vinegar in a small saucepan on the stovetop and reduce by half or more, until thick.
Nutrition
Serving: 1sandwich | Calories: 639kcal | Carbohydrates: 73g | Protein: 40g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 973mg | Potassium: 619mg | Fiber: 3g | Sugar: 10g | Vitamin A: 792IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 6mg