Grilled Chicken Caprese Sandwich

Two halves of a Grilled Chicken Caprese Sandwich on ciabatta with grilled chicken, mozzarella, tomato slices, chopped basil, and balsamic glaze on a white marble surface. — Two sliced halves of a Grilled Chicken Caprese Sandwich with juicy chicken, mozzarella, tomatoes, basil, and balsamic glaze on toasted ciabatta.

Grilled Chicken Caprese Sandwich is the perfect way to bring bold Italian flavors into a hearty, satisfying meal. Juicy grilled chicken, creamy mozzarella, and ripe tomatoes meet fresh basil leaves, all tucked inside a golden, toasted ciabatta roll. A drizzle of sweet balsamic glaze finishes it with the perfect tangy touch.

Inspired by the classic Caprese salad, this sandwich adds tender, herb-seasoned chicken for extra heartiness while still keeping it light and fresh. The combination of warm, melty mozzarella and fragrant basil captures the essence of Mediterranean simplicity, while the pesto adds an herby richness that makes every bite irresistible.

Perfect for summer lunches, weekend gatherings, or a quick gourmet dinner, Grilled Chicken Caprese Sandwich comes together in less than 30 minutes. It’s a crowd-pleaser that’s as beautiful on the plate as it is delicious to eat. Pair it with a crisp salad or roasted vegetables, and you’ve got a meal worthy of any café menu.

Recipe Yield: 2 servings

INGREDIENTS

2 ciabatta rolls, sliced in half
2 boneless skinless chicken breasts (about 6 oz each)
4 slices fresh mozzarella cheese
2 medium ripe tomatoes, sliced
2 tbsp olive oil
1 tsp balsamic vinegar
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
3 fresh basil leaves
2 tbsp pesto sauce
2 tbsp balsamic glaze (plus extra for serving)
1 tbsp butter, softened

INSTRUCTIONS

1. Prepare the chicken:
Pat chicken breasts dry, then slice each in half horizontally to create thinner cutlets. Drizzle with olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper. Rub well to coat.

2. Preheat the grill:
Heat a grill pan or outdoor grill over medium-high heat. Brush lightly with oil to prevent sticking.

3. Grill the chicken:
Place chicken on the hot grill and cook for 3–4 minutes per side, or until internal temperature reaches 165°F (74°C). During the last minute, top each cutlet with fresh mozzarella to melt slightly.

4. Toast the bread:
While chicken rests, lightly butter the cut sides of the ciabatta rolls. Place them cut side down on the grill for 1–2 minutes until golden and crisp.

5. Assemble the sandwich:
Spread pesto sauce evenly on the bottom half of each toasted roll. Layer grilled chicken with melted mozzarella, tomato slices, and three basil leaves slightly peeking out. Drizzle with balsamic glaze.

6. Serve and enjoy:
Top with the other half of the roll, press gently, and serve warm with extra balsamic glaze if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use fresh, quality mozzarella: Creamy, fresh mozzarella melts beautifully and enhances flavor.
Grill marks add flavor: Press chicken lightly on the grill to create char lines and a smoky aroma.
Balance the flavors: The balsamic glaze adds sweetness and acidity to complement the creamy cheese and savory chicken.

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