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Pesto Chicken Caprese Sandwich
Pesto Chicken Caprese Sandwich
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious summer chicken caprese sandwich with pesto and tomato.
Ingredients:
  • 2 (4 ounce) skinless, boneless chicken breasts
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon salt
  • 1 heirloom tomato
  • 1 (8 ounce) container fresh mozzarella cheese
  • 0.25 cup basil pesto, divided
  • 4 ciabatta rolls
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Cut chicken breasts in half to create thin slices. Season generously with Italian seasoning and salt, then lay them on a rimmed baking sheet.
  • Cook in the preheated oven for approximately 20 minutes until the chicken is fully cooked and the juices run clear. Ensure the internal temperature reaches at least 165°F (74°C) when tested with an instant-read thermometer.
  • Slice the heirloom tomato and mozzarella cheese into four 1/3-inch thick slices each. Arrange the tomato slices on a baking sheet and layer with the mozzarella slices. Bake in the oven for the last 10 minutes alongside the chicken. Remove the chicken from the oven.
  • Preheat oven to broil. Broil tomatoes and cheese until cheese is melted, about 2 to 3 minutes. Optionally, add ciabatta buns and toast under the broiler until golden brown, about 1 to 2 minutes.
  • Place a tender chicken filet on a fluffy ciabatta bun, cover with juicy tomato slices, melted mozzarella, and drizzle with a tablespoon of flavorful pesto.

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