Chicken Caprese Sandwich

This Chicken Caprese Sandwich is made on ciabatta bread that's topped with basil pesto, grilled chicken, fresh mozzarella, tomatoes, and a sweet balsamic glaze. I think its one of the most refreshing summertime lunches, but can and should be enjoyed year round!

Course lunch, Main Course

Cuisine Italian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 636kcal

Author Whitney Wright

Equipment

Breville Air Fryer

Ingredients

2 ciabatta rolls or other artisan bread
2-4 tablespoons basil pesto more or less depending on your preference
2 small chicken breasts grilled
4 oz fresh mozzarella sliced
2 tomatoes sliced, (roma, heirloom, garden tomatoes)
balsamic glaze

Instructions

Cut the ciabatta rolls in half. Toast them in a toaster, toaster oven or brush olive oil over surface of the inside and toast on a skillet over medium-low heat (on both sides) until golden.
Spread 1-2 T of pesto on one half of the ciabatta, top with chicken, mozzarella slices, tomatoes, and drizzle balsamic glaze overtop.
Place the other half of ciabatta on top to finish off the sandwich. Enjoy!

Notes

Store the sandwich deconstructed: store any leftover tomato slices, chicken breasts, and ciabatta rolls in separate ziplock bags or airtight containers in the fridge for 2-3 days.

Add a bit of mayo (or Greek yogurt for a healthier option) to the pesto for a simple and delicious pesto aioli.

Nutrition