Chicken Pesto Caprese Sandwich
A delightful combination of juicy chicken, creamy mozzarella, fresh tomatoes, and flavorful pesto, perfect for lunch, a quick dinner, or a picnic.
Ingredients
Chicken and Seasoning
- 2 large large boneless, skinless chicken breasts (approximately 1 pound)
- 1 tablespoon Italian seasoning
- to taste Salt
- to taste Freshly cracked black pepper
- 1 tablespoon avocado oil For cooking the chicken
Sandwich Assembly
- 4 rolls ciabatta rolls (sliced in half horizontally)
- 4 tablespoons mayonnaise (divided, optional)
- ⅓ cup pesto (divided)
- 6 ounces fresh mozzarella (sliced)
- 4 pieces Roma tomatoes (sliced)
- as needed Avocado oil (for toasting)
Instructions
Preparation
- Place the chicken breasts on a cutting board and slice them horizontally to create 4 evenly-sized cutlets.
- Sprinkle the Italian seasoning, salt, and freshly cracked black pepper over the chicken cutlets, coating them well.
Cooking
- Heat a large skillet on medium-high heat and add 1 tablespoon of avocado oil.
- Once hot, add the seasoned chicken cutlets and sear them for 3 to 5 minutes.
- Flip the cutlets and cook for another 3 to 5 minutes, or until the internal temperature reaches 160°F.
- Transfer the chicken to a plate and set aside.
- Toast the insides of the ciabatta rolls in the same skillet until lightly golden.
Assembly
- Spread 1 tablespoon of mayonnaise on the insides of each ciabatta roll, if using.
- Add a tablespoon of pesto to each roll.
- Layer the cooked chicken cutlets on the bottom half of each roll, then top with mozzarella and tomato slices.
- Place the top half of the roll on each sandwich and serve warm.
Notes
Serve with a side of chips, salad, or fruit for a complete meal. Use high-quality pesto for the best flavor, and consider adding toppings like arugula or avocado for variation. Store leftovers in an airtight container; it’s best to keep components separate to maintain freshness.