Chicken Caprese Sandwich
This sandwich is the ultimate light lunch recipe!
This Chicken Caprese Sandwich recipe is the ultimate light lunch that is easy to make and still delicious! This recipe takes the classic Caprese salad and transforms it into a mouthwatering chicken sandwich that's perfect for lunches, picnics, and potlucks. It's hard to beat that combination of tomato, basil, and mozzarella!
From the Chef: Balsamic vinegar is a much healthier dressing to use on a sandwich than more typical options like ketchup or mayonnaise. The fresh mozzarella and Campari tomatoes seem like the last ingredients you'd find in a fast food restaurant, which is why it's the ideal elegant dish to serve when you're expecting company.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, The Lighten Up Cookbook: 103 Easy, Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love.
Preparation Time10 min
Cooking Time10 min
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 8 Campari tomatoes
- 8 ounces fresh mozzarella cheese, sliced into rounds
- Balsamic vinegar
- 1/4 cup fresh basil leaves
Coat the chicken breasts with 2 tablespoons of olive oil, the salt, and pepper. Allow to sit at room temperature while preparing the grill.
Preheat the grill on high. Alternately, heat a grill pan on the stove over medium-high heat.
Add the chicken to the grill or pan. Cook for about 3 to 4 minutes, and then turn the chicken breasts. Cook for another 4 minutes or until nice grill marks form. Reduce the heat to medium, cover, and cook until the chicken has an internal temperature of 185°F. Remove from the heat and allow to rest.
While the chicken is resting, brush the remaining 2 tablespoons of olive oil on each slice of bread and grill until lightly browned.
Thinly slice the cooked chicken. Slice the tomatoes.
Layer half of the bread slices with 3 to 4 slices of chicken, a few slices of mozzarella cheese, and top with tomato slices. Drizzle with olive oil, balsamic vinegar, and top with basil leaves.
Season with salt and pepper and serve.