Chicken Caprese Sandwich
This beautifully simple Chicken Caprese Sandwich recipe takes all the flavors of a caprese salad and brings them together with succulent chicken and toasted Italian bread. Made with Italian gremolata and drizzled with a little olive oil, it's an easy and delicious way to use those fresh veggies and herbs in the summertime.
Servings: 1 sandwich
Calories: 581kcal
Ingredients
Gremolata Spread
- 1 tablespoon flat leaf parsley finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon lemon zest
- ½ teaspoon garlic paste
- 1 tablespoon extra virgin olive oil
Chicken Caprese Sandwich
- Olive oil
- 1 boneless skinless chicken breast, pounded thinly
- 2 teaspoon Italian Seasoning
- 1 teaspoon kosher salt
- 2 slices Italian bread
- 1 fresh ripe tomato sliced
- 8 ounces fresh mozzarella cheese packed in water and sliced
- A handful of fresh basil leaves
- Kosher salt and freshly ground black pepper
Instructions
- Make Gremolata SpreadIn a small bowl, mix together the finely chopped basil and parsley, the lemon zest, garlic paste, and olive oil. Set aside until ready to use.
- Make Caprese Chicken SandwichPour olive oil into a grill pan or cast iron skillet over medium-high heat.
- Season chicken breast on both sides with italian seasoning and kosher salt. Cook the chicken breast on the hot pan for 3-4 minutes, until golden brown, then flipping and cooking on the other side for another 2-3 minutes.
- Take from the pan with tongs and set onto a plate to rest before serving.
- Add a light drizzle of olive oil to the pan, then place the slices of bread on it to toast. Once golden brown on one side, flip them over to toast the other side.
- Top with the slices of fresh mozzarella on one (or both!) slice of bread while the second side of the bread is toasting to melt slightly for about 2-3 minutes.
- Remove toasted bread from the heat and place them onto a serving plate.
- Slice the cooked chicken breast width-wise and place on top of the melted mozzarella cheese, then top with slices of tomato. Season lightly with kosher salt and freshly ground black pepper, then add basil leaves and spoon on some of the gremolata. Add more cheese, if desired.
- Smoosh the second bread slice on top and enjoy!
Notes
The chicken can be made up to 2-3 days ahead of time, keep it in the fridge in an airtight container and rewarm in a pan on medium heat or in the microwave until warmed through.
Nutrition
Serving: 1g | Calories: 581kcal | Carbohydrates: 17g | Protein: 47g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Cholesterol: 141mg | Sodium: 1048mg | Fiber: 2g | Sugar: 4g